Quality of pork meat in pure breed of pigs
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F00%3A00000279" target="_blank" >RIV/60460709:41210/00:00000279 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
čeština
Original language name
Kvalita vepřového masa u čistokrevných plemen prasat
Original language description
There were found provable differences between pure breeds BU (Large White), ČVM (Czech Pig meat Breed), L (Landrase), D (Duroc) in the meat guality by area MLT and the average daily gain. Senzoric analysis proved differences in all of the view, taste, juiceness. By technological quality there was noted the biggest water holding capacity in the ČVM breed with the most occurrence of the PSE meat. The best texture was found by the D breed. There are differences resulting from peformed chemical analysis onthe presumtion level 95% for parametres: dry ash, fat, albumin.
Czech name
Kvalita vepřového masa u čistokrevných plemen prasat
Czech description
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Classification
Type
C - Chapter in a specialist book
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
2000
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Book/collection name
Sborník příspěvků studentů DSP z konference s mezinárodní účastí konané při příležitosti 40.výročí založení ZF
ISBN
80-7040-400-0
Number of pages of the result
6
Pages from-to
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Number of pages of the book
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Publisher name
Jihočeská univerzita
Place of publication
České Budějovice
UT code for WoS chapter
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