. "Uniwersytet Warminsko-Mazurski w Olsztynie" . "2"^^ . "Olsztynie" . "Generally pig meat is important foodstuff for its substantiality, sappiness and all-round negotiability. For merits of this product it is important to check the quality of meat at the beginning phase of productions. It is especially the selection of theparental couple to grow final crossbred, their marking, lairage, fattening, transport to slaughter and above all the technology of slaughter. Aim of my research was to compare whole PRE-SLAUGHTER FACTORS AFFECTING PIGMEAT QUALITY with including handling and manipulation wit pigs. Next was to was find relation between transport distance and time interval lairage in Slaughter house. Value pH was to use to determination normal and PSE pork meat. The lowest average value pH1 (5,69) reached pig handling on the shortest distance (up to 35 km) and the shortest rest time before slaughter (up to 1 h), see table 4. on the other side that brought us the highest percentual occurrence of meat defect PSE (in frontier 30%) in MLLT was found in a group of slaughter p"@en . . . "0"^^ . . . . . "0"^^ . "2"^^ . "669747" . "Olsztyn" . "Z(MSM 412100003)" . "3"^^ . "2002-05-11+02:00"^^ . . . "Generally pig meat is important foodstuff for its substantiality, sappiness and all-round negotiability. For merits of this product it is important to check the quality of meat at the beginning phase of productions. It is especially the selection of theparental couple to grow final crossbred, their marking, lairage, fattening, transport to slaughter and above all the technology of slaughter. Aim of my research was to compare whole PRE-SLAUGHTER FACTORS AFFECTING PIGMEAT QUALITY with including handling and manipulation wit pigs. Next was to was find relation between transport distance and time interval lairage in Slaughter house. Value pH was to use to determination normal and PSE pork meat. The lowest average value pH1 (5,69) reached pig handling on the shortest distance (up to 35 km) and the shortest rest time before slaughter (up to 1 h), see table 4. on the other side that brought us the highest percentual occurrence of meat defect PSE (in frontier 30%) in MLLT was found in a group of slaughter p" . "Pre-slaughter effect affecting pigmeat quality"@en . "XXXI. Miedzynarodowe seminarium k\u00F3l naukowych" . "41210" . . "pig, meat, quality, pH1, transportion, resting-time, slaughter house, relationships"@en . "[73E45EB49142]" . . . "Pre-slaughter effect affecting pigmeat quality"@en . "V\u00FDskyt vady masa s ohledem na p\u0159epravn\u00ED vzd\u00E1lenost jate\u010Dn\u00FDch prasat na jatky" . . "V\u00FDskyt vady masa s ohledem na p\u0159epravn\u00ED vzd\u00E1lenost jate\u010Dn\u00FDch prasat na jatky"@cs . "Neu\u017Eil, Tom\u00E1\u0161" . "\u010Cervenka, Tom\u00E1\u0161" . . . . "RIV/60460709:41210/02:00003723" . . "V\u00FDskyt vady masa s ohledem na p\u0159epravn\u00ED vzd\u00E1lenost jate\u010Dn\u00FDch prasat na jatky" . . . "207-209" . "RIV/60460709:41210/02:00003723!RIV/2003/MSM/412103/N" . . . . "V\u00FDskyt vady masa s ohledem na p\u0159epravn\u00ED vzd\u00E1lenost jate\u010Dn\u00FDch prasat na jatky"@cs .