"We compared differences in contents of dry matter, protein, fat and ash in raw and grilled beef sirloins. Percentages of nutrients in raw and grilled meat were: dry matter 25.8, 37.18, protein 21.91, 32.2, fat 2.84, 3.83 and ash 1.09, 1.32 %; respectively. All differences were significant at p<0.05 or lower. We also analysed changes of nutrient contents during aging time by 30 days after slaughter. The significant effect of aging on increasing the percentage of nutrients was found in the ash in raw meat and in the fat in grilled meat (reg. coef. were 0.0048 and 0.029, resp.). Significant changes of other nutrients were only found at the level of a random effect \u2013 an individual animal. It indicates the between-animals differences that may be caused by other factors e.g. genetically based characteristics."@en . . "Changes in percentages of selected nutrients during aging in raw and grilled beef"@en . "57624" . . "Hulov\u00E1, Irena" . . . . "56" . "Vac\u00E1tko, Ev\u017Een" . "I, P(TA01010153)" . . . . "RIV/26788462:_____/14:#0000694!RIV15-TA0-26788462" . "5"^^ . . . . "CZ - \u010Cesk\u00E1 republika" . . . "5"^^ . . "0139-7265" . "Byl porovn\u00E1n obsah su\u0161iny, b\u00EDlkovin, tuku i popela u syrov\u00E9ho a grilovan\u00E9ho hov\u011Bz\u00EDho ro\u0161t\u011Bnce. Pod\u00EDl \u017Eivin u syrov\u00E9ho masa byl: su\u0161ina 25,8 %, b\u00EDlkoviny 21,91 %, tuk 2,84 % a popel 1,09 %; u grilovan\u00E9ho masa: su\u0161ina 37,18 %, b\u00EDlkoviny 32,2 %, tuk 3,83 % a popel 1,32 %. Rozd\u00EDly mezi syrov\u00FDm a grilovan\u00FDm masem byly u v\u0161ech \u017Eivin signifikantn\u00ED na hladin\u011B p<0,05. Sou\u010Dasn\u011B bylo sledov\u00E1no, zda se obsah \u017Eivin m\u011Bn\u00ED v pr\u016Fb\u011Bhu zr\u00E1n\u00ED masa v obdob\u00ED do 30 dn\u016F od por\u00E1\u017Eky. Vliv zr\u00E1n\u00ED na zvy\u0161ov\u00E1n\u00ED pod\u00EDlu \u017Eiviny byl prok\u00E1z\u00E1n u popela syrov\u00E9ho masa a tuku grilovan\u00E9ho masa. Signifikantn\u00ED zm\u011Bna pod\u00EDl\u016F u ostatn\u00EDch \u017Eivin byla nalezena na \u00FArovni n\u00E1hodn\u00E9ho faktoru \u2013 jednotliv\u00E9ho zv\u00ED\u0159ete, kdy bylo prok\u00E1z\u00E1no, \u017Ee mezi zv\u00ED\u0159aty jsou rozd\u00EDly. Tyto rozd\u00EDly mohou b\u00FDt zp\u016Fsobeny p\u016Fsoben\u00EDm jin\u00FDch faktor\u016F, nap\u0159. geneticky podm\u00EDn\u011Bn\u00FDmi vlastnostmi svaloviny."@cs . "Zm\u011Bny pod\u00EDl\u016F vybran\u00FDch nutri\u010Dn\u00EDch slo\u017Eek v pr\u016Fb\u011Bhu zr\u00E1n\u00ED u syrov\u00E9ho a grilovan\u00E9ho hov\u011Bz\u00EDho masa"@cs . . . . "Changes in percentages of selected nutrients during aging in raw and grilled beef"@en . "Zm\u011Bny pod\u00EDl\u016F vybran\u00FDch nutri\u010Dn\u00EDch slo\u017Eek v pr\u016Fb\u011Bhu zr\u00E1n\u00ED u syrov\u00E9ho a grilovan\u00E9ho hov\u011Bz\u00EDho masa"@cs . "Zm\u011Bny pod\u00EDl\u016F vybran\u00FDch nutri\u010Dn\u00EDch slo\u017Eek v pr\u016Fb\u011Bhu zr\u00E1n\u00ED u syrov\u00E9ho a grilovan\u00E9ho hov\u011Bz\u00EDho masa" . . "RIV/26788462:_____/14:#0000694" . "Navr\u00E1til, Luk\u00E1\u0161" . . . "Dufek, Ale\u0161" . . "Zm\u011Bny pod\u00EDl\u016F vybran\u00FDch nutri\u010Dn\u00EDch slo\u017Eek v pr\u016Fb\u011Bhu zr\u00E1n\u00ED u syrov\u00E9ho a grilovan\u00E9ho hov\u011Bz\u00EDho masa" . "Byl porovn\u00E1n obsah su\u0161iny, b\u00EDlkovin, tuku i popela u syrov\u00E9ho a grilovan\u00E9ho hov\u011Bz\u00EDho ro\u0161t\u011Bnce. Pod\u00EDl \u017Eivin u syrov\u00E9ho masa byl: su\u0161ina 25,8 %, b\u00EDlkoviny 21,91 %, tuk 2,84 % a popel 1,09 %; u grilovan\u00E9ho masa: su\u0161ina 37,18 %, b\u00EDlkoviny 32,2 %, tuk 3,83 % a popel 1,32 %. Rozd\u00EDly mezi syrov\u00FDm a grilovan\u00FDm masem byly u v\u0161ech \u017Eivin signifikantn\u00ED na hladin\u011B p<0,05. Sou\u010Dasn\u011B bylo sledov\u00E1no, zda se obsah \u017Eivin m\u011Bn\u00ED v pr\u016Fb\u011Bhu zr\u00E1n\u00ED masa v obdob\u00ED do 30 dn\u016F od por\u00E1\u017Eky. Vliv zr\u00E1n\u00ED na zvy\u0161ov\u00E1n\u00ED pod\u00EDlu \u017Eiviny byl prok\u00E1z\u00E1n u popela syrov\u00E9ho masa a tuku grilovan\u00E9ho masa. Signifikantn\u00ED zm\u011Bna pod\u00EDl\u016F u ostatn\u00EDch \u017Eivin byla nalezena na \u00FArovni n\u00E1hodn\u00E9ho faktoru \u2013 jednotliv\u00E9ho zv\u00ED\u0159ete, kdy bylo prok\u00E1z\u00E1no, \u017Ee mezi zv\u00ED\u0159aty jsou rozd\u00EDly. Tyto rozd\u00EDly mohou b\u00FDt zp\u016Fsobeny p\u016Fsoben\u00EDm jin\u00FDch faktor\u016F, nap\u0159. geneticky podm\u00EDn\u011Bn\u00FDmi vlastnostmi svaloviny." . . "[DC3E92C4A41A]" . "10"^^ . "beef meat; raw; grilled; aging; nutrients"@en . "\u0160krob\u00E1k, Filip" . "V\u00FDzkum v chovu skotu" . "3" .