"15" . "Meat quality of pigs exposed to low doses of gamma radiation" . . "Meat quality of pigs exposed to low doses of gamma radiation"@en . "Be\u0148ov\u00E1, Katar\u00EDna" . . . . "SK - Slovensk\u00E1 republika" . "\u017Dd\u00E1rsk\u00FD, Michal" . "suppl II" . . "Dvo\u0159\u00E1k, Petr" . "meat quality; ionizing radiation; food safety; colour"@en . . "211215" . . "RIV/62157124:16270/11:43870399" . "2"^^ . . "Meat quality of pigs exposed to low doses of gamma radiation" . "16270" . . "Meat quality of pigs exposed to low doses of gamma radiation"@en . "RIV/62157124:16270/11:43870399!RIV12-MSM-16270___" . "0015-5748" . "4"^^ . . "Mat\u00E9, Dion\u00FDz" . . . . "[C1689E92B853]" . "2"^^ . "The pigs (weight of 30 kg) exposed to 60Co radiation (whole body dose of 0.5 Gy, 0.98 Gy/h) were slaughtered 3 days after irradiation. Parameters of meat quality - pH-value, colour, drip looses, and lactic acid concentration were evaluated in longissimus lumborum et thoracis muscle. Only the value of meat colour a*45 detected 45 min post mortem was significantly lower (alfa = 0.05) than that of control specimens. The other parameters corresponded to control values. In case of nuclear incident without any internal contamination and providing that the effective dose of 0.5 Sv was not exceeded, the pigs might be processed by the standard meat technology for human use." . "Folia Veterinaria" . "Z(MSM6215712402)" . . . . "The pigs (weight of 30 kg) exposed to 60Co radiation (whole body dose of 0.5 Gy, 0.98 Gy/h) were slaughtered 3 days after irradiation. Parameters of meat quality - pH-value, colour, drip looses, and lactic acid concentration were evaluated in longissimus lumborum et thoracis muscle. Only the value of meat colour a*45 detected 45 min post mortem was significantly lower (alfa = 0.05) than that of control specimens. The other parameters corresponded to control values. In case of nuclear incident without any internal contamination and providing that the effective dose of 0.5 Sv was not exceeded, the pigs might be processed by the standard meat technology for human use."@en . . .