"Matou\u0161ek, V\u00E1clav" . "RIV/60076658:_____/03:23:_2191!RIV06-MZE-60076658" . . . "CZ - \u010Cesk\u00E1 republika" . . "620947" . . "Pig carcass classification based on the lean meat content"@en . "Bylo sledov\u00E1no slo\u017Een\u00ED jatecne upraven\u00FDch tel (JUT) prasat vybran\u00FDch hybridn\u00EDch kombinac\u00ED na podklade detailn\u00EDch jatecn\u00FDch disekc\u00ED. Pri nich se zji\u0161toval pod\u00EDl jednotliv\u00FDch tk\u00E1n\u00ED, a to svalstva, tuku, kost\u00ED a ku\u017Ee. Na jejich podklade byly konstruov\u00E1ny regresn\u00ED rovnice pro odhad pod\u00EDlu svaloviny v JUT aparativn\u00ED klasifikac\u00ED (HGP, FOM a UFOM) a dvoubodovou metodou (ZP). D\u00E1le byly stanoveny z\u00E1kladn\u00ED faktory, kter\u00E9 ovlivnuj\u00ED slo\u017Een\u00ED jatecne upraven\u00FDch tel prasat. V\u00FDsledky zatr\u00EDden\u00ED podle standardu EU byly verifikov\u00E1ny jatecn\u00FDmi rozbory."@cs . "Vali\u0161, Libor" . "Pig carcass classification based on the lean meat content" . "Quality classes, pigs, carcass bodies"@en . . "4"^^ . . "\u010Cechov\u00E1, Marie" . "Pulkr\u00E1bek, Jan" . "[3BD04E770E91]" . . "4" . . . "51" . "Pig carcass classification based on the lean meat content" . "4"^^ . "P(QC1231)" . "RIV/60076658:_____/03:23:_2191" . . "Structure abattoir modified body of pig selected hybrid combination on base detailed abattoir disektion was monitored. Content of individual tissue was found out: muscular, fat, bone and skin. On their base regres farmula for estimate of muscle content in the bodies by aparative classification (HGP, FOM and UFOM) and two points method (ZP) were built. Next, were determine basic factor, which influence structure of abattori modified bodies of pig. Results according to EU standards were verified abattoiranalysis." . . "Sborn\u00EDk Mendelovy Zemedelsk\u00E9 a lesnick\u00E9 univerzity v Brne" . "Structure abattoir modified body of pig selected hybrid combination on base detailed abattoir disektion was monitored. Content of individual tissue was found out: muscular, fat, bone and skin. On their base regres farmula for estimate of muscle content in the bodies by aparative classification (HGP, FOM and UFOM) and two points method (ZP) were built. Next, were determine basic factor, which influence structure of abattori modified bodies of pig. Results according to EU standards were verified abattoiranalysis."@en . "Zmasilost jatecne upraven\u00FDch tel prasat a metody jej\u00EDho hodnocen\u00ED"@cs . "1"^^ . . "Pig carcass classification based on the lean meat content"@en . . "Zmasilost jatecne upraven\u00FDch tel prasat a metody jej\u00EDho hodnocen\u00ED"@cs . . . "109-113" .