. "Dominik, Petr" . "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" . "267580" . "Sborn\u00EDk XII. Konference mlad\u00FDch v\u011Bdeck\u00FDch pracovn\u00EDk\u016F s mezin\u00E1rodn\u00ED \u00FA\u010Dast\u00ED" . . "16270" . "Kvalita srn\u010D\u00ED zv\u011B\u0159iny"@cs . "2010-01-01+01:00"^^ . . "Kvalita srn\u010D\u00ED zv\u011B\u0159iny" . . . . . "RIV/62157124:16270/10:00002960!RIV11-MSM-16270___" . "Buchtov\u00E1, Hana" . "Sal\u00E1kov\u00E1, Alena" . . . . . "Quality of Roe deer venison"@en . "roe deer; venison; quality; proteins; fat; TPA"@en . "4"^^ . . "Quality of Roe deer venison"@en . "Z(MSM6215712402)" . . "Natural breeding of Roe deer provides a significant amount of highly valuable food every year. The raw venison is valuable, contains a considerable quantity of meat proteins, whereas its chemical composition is favourable for nutritional reasons. The aim of this study was to evaluate quality of Roe deer venison. Parameters were measured in meat from loin, leg and neck. Samples came from male roe deer (Capreolus capreolus L.) shot in area of Pardubice district (Czech Republic) in June 2009. Roe deer venison was found to have a low fat content and a high content of protein. The collagen content of venison was relatively low. Muscle texture properties was determined with the TPA (texture analysis profile) and found out that the venison from leg was toughest."@en . . "Kvalita srn\u010D\u00ED zv\u011B\u0159iny"@cs . "978-80-7305-104-4" . "RIV/62157124:16270/10:00002960" . . "3"^^ . "Brno" . "P\u0159irozen\u00FD chov srnce obecn\u00E9ho poskytuje ka\u017Ed\u00FD rok v\u00FDznamn\u00E9 mno\u017Estv\u00ED vysoce cen\u011Bn\u00E9 potraviny. \u010Cerstv\u00E1 zv\u011B\u0159ina je hodnotn\u00E1, obsahuje zna\u010Dn\u00E9 mno\u017Estv\u00ED b\u00EDlkovin, zat\u00EDmco jej\u00ED chemick\u00E9 slo\u017Een\u00ED je p\u0159\u00EDzniv\u00E9 z v\u00FD\u017Eivov\u00E9ho hlediska. C\u00EDlem pr\u00E1ce bylo zhodnocen\u00ED kvality srn\u010D\u00ED zv\u011B\u0159iny. Vybran\u00E9 ukazatele byly stanovov\u00E1ny v mase ze h\u0159betu, k\u00FDty a krku. Vzorky byly z\u00EDsk\u00E1ny ze samc\u016F srnce obecn\u00E9ho (Capreolus capreolus L.), st\u0159elen\u00FDch v Pardubick\u00E9m kraji v \u010Dervnu 2009. U srn\u010D\u00ED zv\u011B\u0159iny byl prok\u00E1z\u00E1n n\u00EDzk\u00FD obsah tuku a vysok\u00FD obsah b\u00EDlkovin. Obsah kolagenu byl pom\u011Brn\u011B n\u00EDzk\u00FD. Texturn\u00ED vlastnosti masa byly stanovov\u00E1ny metodou TPA (texturn\u00ED profilov\u00E1 anal\u00FDza) a jako nejtu\u017E\u0161\u00ED se jevila zv\u011B\u0159ina z k\u00FDty."@cs . . . . "[690D66031544]" . "3"^^ . "P\u0159irozen\u00FD chov srnce obecn\u00E9ho poskytuje ka\u017Ed\u00FD rok v\u00FDznamn\u00E9 mno\u017Estv\u00ED vysoce cen\u011Bn\u00E9 potraviny. \u010Cerstv\u00E1 zv\u011B\u0159ina je hodnotn\u00E1, obsahuje zna\u010Dn\u00E9 mno\u017Estv\u00ED b\u00EDlkovin, zat\u00EDmco jej\u00ED chemick\u00E9 slo\u017Een\u00ED je p\u0159\u00EDzniv\u00E9 z v\u00FD\u017Eivov\u00E9ho hlediska. C\u00EDlem pr\u00E1ce bylo zhodnocen\u00ED kvality srn\u010D\u00ED zv\u011B\u0159iny. Vybran\u00E9 ukazatele byly stanovov\u00E1ny v mase ze h\u0159betu, k\u00FDty a krku. Vzorky byly z\u00EDsk\u00E1ny ze samc\u016F srnce obecn\u00E9ho (Capreolus capreolus L.), st\u0159elen\u00FDch v Pardubick\u00E9m kraji v \u010Dervnu 2009. U srn\u010D\u00ED zv\u011B\u0159iny byl prok\u00E1z\u00E1n n\u00EDzk\u00FD obsah tuku a vysok\u00FD obsah b\u00EDlkovin. Obsah kolagenu byl pom\u011Brn\u011B n\u00EDzk\u00FD. Texturn\u00ED vlastnosti masa byly stanovov\u00E1ny metodou TPA (texturn\u00ED profilov\u00E1 anal\u00FDza) a jako nejtu\u017E\u0161\u00ED se jevila zv\u011B\u0159ina z k\u00FDty." . . "Steinhauser, Ladislav" . "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" . "Kvalita srn\u010D\u00ED zv\u011B\u0159iny" . . .