. "Jiho\u010Desk\u00E1 univerzita v \u010Cesk\u00FDch Bud\u011Bjovic\u00EDch. Zem\u011Bd\u011Blsk\u00E1 fakulta" . "The aging effect on selected beef quality indicators was assessed. Thirty samples of meat (Musculus longissimus lumborum et thoracis) Czech Fleckvieh bulls were analysed and two groups were created - normal beef (n = 27) and DFD (n = 7). Values of pH, colour (CIE Lab) and shear force (Warner Bratzler) were observed, aging process took 14 days. The effect of aging was confirmed within shear force (decrease of 0.4 kg (P{0.05) resp. 6.39 kg (P{0.01) after heat modification), colour - parameter a* (an increase of 2.01) and parameter b* (an increase of 1.59) - P{0.01. Difference between normal beef and DFD were statistically significant within indicators of heat modified samples shear force, pH and all colour parameters (L*, a*, b*). Correlation between observed indicators was confirmed between pH one day after slaughter and shear force after 14 days of aging (r = -0.69 within raw samples; r = -0.64 within heat modified samples)."@en . "Zedn\u00EDkov\u00E1, Jana" . "meat quality; shear force; aging; beef; cattle"@en . "The effect of aging on beef quality"@en . . "RIV/60076658:12220/14:43887293" . "\u010Cesk\u00E9 Bud\u011Bjovice" . . "8"^^ . "\u010Cesk\u00E9 Bud\u011Bjovice" . . "Kleinov\u00E1, Anna" . . . "54019" . "The effect of aging on beef quality"@en . "Zootechnika 2014: Sborn\u00EDk z konference mlad\u00FDch v\u011Bdeck\u00FDch pracovn\u00EDk\u016F" . . "Vliv zr\u00E1n\u00ED na kvalitu hov\u011Bz\u00EDho masa"@cs . . . "2014-06-20+02:00"^^ . "978-80-7394-454-4" . . . "S" . "12220" . "Vliv zr\u00E1n\u00ED na kvalitu hov\u011Bz\u00EDho masa"@cs . . "Vliv zr\u00E1n\u00ED na kvalitu hov\u011Bz\u00EDho masa" . . "[5EB5585A9451]" . . . "Mar\u0161\u00E1lek, Miroslav" . . "5"^^ . "Byl zji\u0161\u0165ov\u00E1n vliv zr\u00E1n\u00ED na vybran\u00E9 kvalitativn\u00ED ukazatele hov\u011Bz\u00EDho masa. Celkem bylo analyzov\u00E1no 30 vzork\u016F masa (Musculus longissimus lumborum et thoracis) b\u00FDk\u016F \u010Desk\u00E9ho strakat\u00E9ho skotu, kter\u00E9 byly rozd\u011Bleny do dvou skupin - norm\u00E1ln\u00ED hov\u011Bz\u00ED maso (n = 27) a DFD (n = 7). Sledovan\u00FDmi ukazateli bylo pH, barva (CIE Lab) a s\u00EDla st\u0159ihu (Warner Bratzler), vlastn\u00ED proces zr\u00E1n\u00ED trval 14 dn\u00ED. Vliv zr\u00E1n\u00ED byl potvrzen\u00FD v p\u0159\u00EDpad\u011B s\u00EDly st\u0159ihu (pokles o 0,4 kg (P{0,05) resp. 6,39 kg (P{0,01) po tepeln\u00E9 \u00FAprav\u011B), barvy pro parametry a* (zv\u00FD\u0161en\u00ED o 2,01) a b* (zv\u00FD\u0161en\u00ED o 1,59) - P{0,01. Rozd\u00EDly mezi norm\u00E1ln\u00EDm hov\u011Bz\u00EDm mase a DFD byly statisticky pr\u016Fkazn\u00E9 mezi silou st\u0159ihu tepeln\u011B upraven\u00FDch vzork\u016F, pH a v\u0161emi parametry barvy (L*, a*, b*). Korelace mezi sledovan\u00FDmi parametry byla potvrzena mezi pH jeden den po por\u00E1\u017Ece a silou st\u0159ihu po 14 dnech zr\u00E1n\u00ED (r = -0,69 pro syrov\u00E9 vzorky; r = -0,64 pro tepeln\u011B upraven\u00E9 vzorky)."@cs . "5"^^ . . "Bene\u0161, Karel" . . "Vo\u0159\u00ED\u0161kov\u00E1, Jarmila" . "Byl zji\u0161\u0165ov\u00E1n vliv zr\u00E1n\u00ED na vybran\u00E9 kvalitativn\u00ED ukazatele hov\u011Bz\u00EDho masa. Celkem bylo analyzov\u00E1no 30 vzork\u016F masa (Musculus longissimus lumborum et thoracis) b\u00FDk\u016F \u010Desk\u00E9ho strakat\u00E9ho skotu, kter\u00E9 byly rozd\u011Bleny do dvou skupin - norm\u00E1ln\u00ED hov\u011Bz\u00ED maso (n = 27) a DFD (n = 7). Sledovan\u00FDmi ukazateli bylo pH, barva (CIE Lab) a s\u00EDla st\u0159ihu (Warner Bratzler), vlastn\u00ED proces zr\u00E1n\u00ED trval 14 dn\u00ED. Vliv zr\u00E1n\u00ED byl potvrzen\u00FD v p\u0159\u00EDpad\u011B s\u00EDly st\u0159ihu (pokles o 0,4 kg (P{0,05) resp. 6,39 kg (P{0,01) po tepeln\u00E9 \u00FAprav\u011B), barvy pro parametry a* (zv\u00FD\u0161en\u00ED o 2,01) a b* (zv\u00FD\u0161en\u00ED o 1,59) - P{0,01. Rozd\u00EDly mezi norm\u00E1ln\u00EDm hov\u011Bz\u00EDm mase a DFD byly statisticky pr\u016Fkazn\u00E9 mezi silou st\u0159ihu tepeln\u011B upraven\u00FDch vzork\u016F, pH a v\u0161emi parametry barvy (L*, a*, b*). Korelace mezi sledovan\u00FDmi parametry byla potvrzena mezi pH jeden den po por\u00E1\u017Ece a silou st\u0159ihu po 14 dnech zr\u00E1n\u00ED (r = -0,69 pro syrov\u00E9 vzorky; r = -0,64 pro tepeln\u011B upraven\u00E9 vzorky)." . "Vliv zr\u00E1n\u00ED na kvalitu hov\u011Bz\u00EDho masa" . . . . "RIV/60076658:12220/14:43887293!RIV15-MSM-12220___" .