Differences in meaty and fatty parts in the pig carcasses classified according to the SEUROP syytem
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F01%3A00000149" target="_blank" >RIV/00027014:_____/01:00000149 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Differences in meaty and fatty parts in the pig carcasses classified according to the SEUROP syytem
Original language description
The reduced lean proportion in carcass was logically accompanied by the decreasaed meaty parts and increased fatty parts proportions. All the differences between the average values in individual classes of the SEUROP systém were about 2.7% of carcass weight. Price differences between the classes depend on the price difference between 1kg of meaty and fatty parts.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GG - Zootechnics
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Biotechnologie 2001. Sborník přednášek.
ISBN
80-85645-43-2
ISSN
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e-ISSN
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Number of pages
1
Pages from-to
94-94
Publisher name
Jihočeská univerzita
Place of publication
České Budějovice
Event location
České Budějovice
Event date
Sep 25, 2001
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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