Interaction of genotypes of GH, Pit-1, CAPN1 genes and its influence on shear force of grilled beef in Czech Fleckvieh bulls during the period of maturation

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F09%3A00010753" target="_blank" >RIV/60076658:12220/09:00010753 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/26788462:_____/09:#0000265

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Interaction of genotypes of GH, Pit-1, CAPN1 genes and its influence on shear force of grilled beef in Czech Fleckvieh bulls during the period of maturation

Popis výsledku v původním jazyce

The aim of this study was a screening evaluation of the interaction of genotypes of growth hormone, Pit-1 and calapin genes on the shear force of grilled beef during the 28-days period of maturation. data were collected from 115 samples of meat from Czech Fleckvieh bulls slaughtered between 519 and 722 day old. The bulls came from the same herd with the same fattening and the same herd conditions. The samples were taken in uniform section MLLT (8th rib and further). The analyses were carried out on thesamples: 1st, 14th and 28th days following slaughter. Storage temperatures were between 2-4°C. The samples (widht 2.5 cm) were ready for analysis after 7 minutes of grilling at a temperature of 180°C using contact grill APEXA. After draining (5 minutes)10 samples with the same weight and measurement (5x1.2 cm) were cut for each meat sample and studied using the Warner-Bratzler analysis (shear force). From all genotype interactions the shear force during the maturation period was lowest

Název v anglickém jazyce

Interaction of genotypes of GH, Pit-1, CAPN1 genes and its influence on shear force of grilled beef in Czech Fleckvieh bulls during the period of maturation

Popis výsledku anglicky

The aim of this study was a screening evaluation of the interaction of genotypes of growth hormone, Pit-1 and calapin genes on the shear force of grilled beef during the 28-days period of maturation. data were collected from 115 samples of meat from Czech Fleckvieh bulls slaughtered between 519 and 722 day old. The bulls came from the same herd with the same fattening and the same herd conditions. The samples were taken in uniform section MLLT (8th rib and further). The analyses were carried out on thesamples: 1st, 14th and 28th days following slaughter. Storage temperatures were between 2-4°C. The samples (widht 2.5 cm) were ready for analysis after 7 minutes of grilling at a temperature of 180°C using contact grill APEXA. After draining (5 minutes)10 samples with the same weight and measurement (5x1.2 cm) were cut for each meat sample and studied using the Warner-Bratzler analysis (shear force). From all genotype interactions the shear force during the maturation period was lowest

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GI - Šlechtění a plemenářství hospodářských zvířat

OECD FORD obor

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Projekt

<a href="/cs/project/2B08037" target="_blank" >2B08037: Biotechnologické metody pro inovace hodnocení zpracovatelské a spotřebitelské kvality hovězího masa jako potravinového zdroje živočišných proteinů</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název periodika

Výzkum v chovu skotu

ISSN

0139-7265

e-ISSN

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Svazek periodika

2009

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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