Carcass value and meat quality in pig final hybrids

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F09%3A%230001069" target="_blank" >RIV/00027014:_____/09:#0001069 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Carcass value and meat quality in pig final hybrids

Original language description

The following meat quality parameters were recorded: pH1, pH24, meat conductivity, meat colour, drip loss and intramuscular fat content (IMT). The average pH1 determined in the carcasses graded S and R was 6.01 plus minus 0.165 and 6.43 plus minus 0.063.The proportion of IMT slightly increased as the lean meat content decreased. The difference between the two extreme grades was 0.61 percent points.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GG - Zootechnics

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2009

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Research in Pig Breeding

ISSN

1802-7547

e-ISSN

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Volume of the periodical

3

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

4

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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