Effect of selected fattening performance and carcass value traits on textural properties of beef.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F05%3A00005761" target="_blank" >RIV/62156489:43210/05:00005761 - 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
Effect of selected fattening performance and carcass value traits on textural properties of beef.
Original language description
Fifty-one crossbreed young bulls, progenies of Charolais, Czech Pied, Simmental,and Blonde d,Aquitaine beef cattle bred at the paternal position crossed by Czech Pied at the maternal position were reared in a typical production system and slaughtered atan average age of 578 days and live weight of 656 kg.The animals were evaluated for fattening performance and carcass quality traits (live weight at slaughter, age at slaughter,, total weight gain,carcass weight, dressing percentage, net daily gain) andmeat quality charakteristics (dry matter,proteins, fat, ash,pH, water holding capacity, remission,collagen, cooking loos, textural properties by Warner-Bratzler method and compression test).
Czech name
Vliv vybraných parametrů výkrmnosti a jatečné hodnoty na textůru hovězího masa.
Czech description
Kříženci mladých býků (Ch,CP,SI,BA,- otcovská pozice, CP - mateřská pozice)bylo hodnoceno z hlediska výkrmnosti a jatečné hodnoty a byla vyhodnocena textůra masa prostřednictvím Warner-Bratzlerovy metody a kompresním testem.

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GG - Zootechnics
OECD FORD branch
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Publication year
2005
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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