. "3"^^ . "Brno" . "The aim of this study was to characterize selected chemical and textural parameters of meat from farmed fallow deer. Chemical parameters (content of dry matter, fat, pure protein and collagen) and textural parameters (hardness, cohesiveness) were measured in meat from loin (Musculus longisimus dorsi) and leg (Musculus gluteus medius). Samples came from farmed fallow deer (Dama dama) slaughtered in August 2010. We found differences between loin and leg in all chemical parameters, respectively content of dry matter (P{0.001), content of intramuscular fat (P{0.01), content of collagen (P{0.01) and content of pure protein (P{0.05). For textural parameters there were found no statistically significant differences, but meat from leg was more hardness."@en . "Brno" . "RIV/62157124:16270/11:43870364!RIV12-MSM-16270___" . "190136" . "Chemick\u00E9 a texturn\u00ED parametry masa farmov\u011B chovan\u00E9ho da\u0148ka" . "978-80-7305-010-8" . "RIV/62157124:16270/11:43870364" . "Chemical and textural parameters of farmed fallow deer meat"@en . . "Steinhauser, Ladislav" . . . . . "16270" . . "texture; chemical composion; meat"@en . . "4"^^ . . "2011-06-01+02:00"^^ . "Chemick\u00E9 a texturn\u00ED parametry masa farmov\u011B chovan\u00E9ho da\u0148ka" . "Sal\u00E1kov\u00E1, Alena" . . "4"^^ . "[1CE283389CBD]" . . . . . . . "C\u00EDlem t\u00E9to studie bylo charakterizovat vybran\u00E9 chemick\u00E9 a texturn\u00ED parametry masa z farmov\u00FDch da\u0148k\u016F. Chemick\u00E9 parametry (obsah su\u0161iny, tuku, b\u00EDlkovin a \u010Dist\u00FD kolagen) a texturn\u00ED parametry (tvrdost, soudr\u017Enost) byly m\u011B\u0159eny v mase z h\u0159betu (Musculus longisimus dorsi) a k\u00FDty (Musculus gluteus medius). Vzorky poch\u00E1zej\u00ED z da\u0148k\u016F z farmov\u00E9ho chovu (Dama dama) por\u00E1\u017Een\u00FDch v srpnu 2010. Zjistili jsme rozd\u00EDly mezi h\u0159betem a k\u00FDtou ve v\u0161ech chemick\u00FDch parametrech, resp obsah su\u0161iny (P{0,001), obsah intramuskul\u00E1rn\u00EDho tuku (P{0,01), obsah kolagenu (P{0,01) a obsah \u010Dist\u00FDch b\u00EDlkovin (P{0,05). Pro texturn\u00ED parametry nebyly zji\u0161t\u011Bny statisticky v\u00FDznamn\u00E9 rozd\u00EDly, ale maso z k\u00FDty bylo v\u00EDce tvrd\u0161\u00ED (tu\u017E\u0161\u00ED)." . "Chemick\u00E9 a texturn\u00ED parametry masa farmov\u011B chovan\u00E9ho da\u0148ka"@cs . "Sborn\u00EDk XIII. konference mlad\u00FDch v\u011Bdeck\u00FDch pracovn\u00EDk\u016F s mezin\u00E1rodn\u00ED \u00FA\u010Dast\u00ED" . "Chemick\u00E9 a texturn\u00ED parametry masa farmov\u011B chovan\u00E9ho da\u0148ka"@cs . "Chemical and textural parameters of farmed fallow deer meat"@en . "Z(MSM6215712402)" . . "Buchtov\u00E1, Hana" . . . "C\u00EDlem t\u00E9to studie bylo charakterizovat vybran\u00E9 chemick\u00E9 a texturn\u00ED parametry masa z farmov\u00FDch da\u0148k\u016F. Chemick\u00E9 parametry (obsah su\u0161iny, tuku, b\u00EDlkovin a \u010Dist\u00FD kolagen) a texturn\u00ED parametry (tvrdost, soudr\u017Enost) byly m\u011B\u0159eny v mase z h\u0159betu (Musculus longisimus dorsi) a k\u00FDty (Musculus gluteus medius). Vzorky poch\u00E1zej\u00ED z da\u0148k\u016F z farmov\u00E9ho chovu (Dama dama) por\u00E1\u017Een\u00FDch v srpnu 2010. Zjistili jsme rozd\u00EDly mezi h\u0159betem a k\u00FDtou ve v\u0161ech chemick\u00FDch parametrech, resp obsah su\u0161iny (P{0,001), obsah intramuskul\u00E1rn\u00EDho tuku (P{0,01), obsah kolagenu (P{0,01) a obsah \u010Dist\u00FDch b\u00EDlkovin (P{0,05). Pro texturn\u00ED parametry nebyly zji\u0161t\u011Bny statisticky v\u00FDznamn\u00E9 rozd\u00EDly, ale maso z k\u00FDty bylo v\u00EDce tvrd\u0161\u00ED (tu\u017E\u0161\u00ED)."@cs . "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" . . "Dominik, Petr" .