"1"^^ . "RIV/60460709:41610/10:49661!RIV11-MSM-41610___" . . "6" . . "41610" . . "Eland- perspective species for meat production? Sensory characteristics of eland meat"@en . "The aim of the study was the evaluation of sensory properties of eland antelope meat compared with beef, depending on the temperature of the grill and the length of meat ageing. Eland meat with a short ageing period showed the most favourable culinary characteristics when the lowest final inner temperature (70 \u00B0C) was used, while meat aged for longer time (21 days) had the most favourable characteristics when grilled to 80 \u00B0C. Eland meat aged for 4 days and grilled to 70 \u00B0C obtained better scores for flavour intensity, juiciness and tenderness compared to beef (final temperature 80 \u00B0C). However, when grilled to 80 \u00B0C, eland meat was scored lower than beef for tenderness and fibrosity."@en . "CZ - \u010Cesk\u00E1 republika" . "Kotrba, Radim" . . . "4"^^ . "S" . "0" . "Barto\u0148, L." . "RIV/60460709:41610/10:49661" . "Bure\u0161, Daniel" . "Antilopa los\u00ED \u2013 perspektivn\u00ED druh na tal\u00ED\u0159\u00EDch \u010Desk\u00FDch str\u00E1vn\u00EDk\u016F? Senzorick\u00E9 vlastnosti masa antilopy los\u00ED." . "1210-4086" . . "[5C82A3730B70]" . . "247128" . "C\u00EDlem pr\u00E1ce bylo hodnocen\u00ED senzorick\u00FDch vlastnost\u00ED masa antilopy los\u00ED ve srovn\u00E1n\u00ED s hov\u011Bz\u00EDm masem, v z\u00E1vislosti na teplot\u011B p\u0159i grilov\u00E1n\u00ED a d\u00E9lce zr\u00E1n\u00ED masa. U antilop\u00EDho masa s kr\u00E1tkou dobou zr\u00E1n\u00ED vykazovalo nejp\u0159\u00EDzniv\u011Bj\u0161\u00ED kulin\u00E1rn\u00ED charakteristiky maso s nejni\u017E\u0161\u00ED kone\u010Dnou teplotou (70\u00B0C), zat\u00EDmco p\u0159i del\u0161\u00ED dob\u011B zr\u00E1n\u00ED (21 dn\u016F) m\u011Blo nejp\u0159\u00EDzniv\u011Bj\u0161\u00ED vlastnosti maso grilovan\u00E9 do 80\u00B0C. Antilop\u00ED maso p\u0159i teplot\u011B grilov\u00E1n\u00ED 70\u00B0C a d\u00E9lce zr\u00E1n\u00ED 4 dny bylo oproti hov\u011Bz\u00EDmu (teplota \u00FApravy 80\u00B0C) hodnoceno l\u00E9pe ve vlastnostech intenzita chuti, \u0161\u0165avnatost a k\u0159ehkost, ale h\u016F\u0159e p\u0159i teplot\u011B \u00FApravy 80 \u00B0C v k\u0159ehkosti a vl\u00E1knitosti."@cs . . "Adamec, T." . "C\u00EDlem pr\u00E1ce bylo hodnocen\u00ED senzorick\u00FDch vlastnost\u00ED masa antilopy los\u00ED ve srovn\u00E1n\u00ED s hov\u011Bz\u00EDm masem, v z\u00E1vislosti na teplot\u011B p\u0159i grilov\u00E1n\u00ED a d\u00E9lce zr\u00E1n\u00ED masa. U antilop\u00EDho masa s kr\u00E1tkou dobou zr\u00E1n\u00ED vykazovalo nejp\u0159\u00EDzniv\u011Bj\u0161\u00ED kulin\u00E1rn\u00ED charakteristiky maso s nejni\u017E\u0161\u00ED kone\u010Dnou teplotou (70\u00B0C), zat\u00EDmco p\u0159i del\u0161\u00ED dob\u011B zr\u00E1n\u00ED (21 dn\u016F) m\u011Blo nejp\u0159\u00EDzniv\u011Bj\u0161\u00ED vlastnosti maso grilovan\u00E9 do 80\u00B0C. Antilop\u00ED maso p\u0159i teplot\u011B grilov\u00E1n\u00ED 70\u00B0C a d\u00E9lce zr\u00E1n\u00ED 4 dny bylo oproti hov\u011Bz\u00EDmu (teplota \u00FApravy 80\u00B0C) hodnoceno l\u00E9pe ve vlastnostech intenzita chuti, \u0161\u0165avnatost a k\u0159ehkost, ale h\u016F\u0159e p\u0159i teplot\u011B \u00FApravy 80 \u00B0C v k\u0159ehkosti a vl\u00E1knitosti." . . "Eland- perspective species for meat production? Sensory characteristics of eland meat"@en . . . "eland antelope, meat quality, sensory properties"@en . . "4"^^ . "Maso" . "Antilopa los\u00ED \u2013 perspektivn\u00ED druh na tal\u00ED\u0159\u00EDch \u010Desk\u00FDch str\u00E1vn\u00EDk\u016F? Senzorick\u00E9 vlastnosti masa antilopy los\u00ED." . "10" . . . "Antilopa los\u00ED \u2013 perspektivn\u00ED druh na tal\u00ED\u0159\u00EDch \u010Desk\u00FDch str\u00E1vn\u00EDk\u016F? Senzorick\u00E9 vlastnosti masa antilopy los\u00ED."@cs . "Antilopa los\u00ED \u2013 perspektivn\u00ED druh na tal\u00ED\u0159\u00EDch \u010Desk\u00FDch str\u00E1vn\u00EDk\u016F? Senzorick\u00E9 vlastnosti masa antilopy los\u00ED."@cs .