Pre-slaughter effect affecting pigmeat quality

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F02%3A00003723" target="_blank" >RIV/60460709:41210/02:00003723 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
čeština
Original language name
Výskyt vady masa s ohledem na přepravní vzdálenost jatečných prasat na jatky
Original language description
Generally pig meat is important foodstuff for its substantiality, sappiness and all-round negotiability. For merits of this product it is important to check the quality of meat at the beginning phase of productions. It is especially the selection of theparental couple to grow final crossbred, their marking, lairage, fattening, transport to slaughter and above all the technology of slaughter. Aim of my research was to compare whole PRE-SLAUGHTER FACTORS AFFECTING PIGMEAT QUALITY with including handling and manipulation wit pigs. Next was to was find relation between transport distance and time interval lairage in Slaughter house. Value pH was to use to determination normal and PSE pork meat. The lowest average value pH1 (5,69) reached pig handling on the shortest distance (up to 35 km) and the shortest rest time before slaughter (up to 1 h), see table 4. on the other side that brought us the highest percentual occurrence of meat defect PSE (in frontier 30%) in MLLT was found in a group
Czech name
Výskyt vady masa s ohledem na přepravní vzdálenost jatečných prasat na jatky
Czech description
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Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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