Influence of the slaughterhouse treatment on the quality of beef carcasses

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008494" target="_blank" >RIV/60461373:22330/03:00008494 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of the slaughterhouse treatment on the quality of beef carcasses

Popis výsledku v původním jazyce

Together with the search for a new methods of beef carcass classification using bioelectrical impedance (BIA) /Bohuslávek et al. 2002a/ some quality aspects that could influence the results or bear on them (pH value, texture, colour) were examined. The influence of different suspension of carcasses, sex and pre-slaughter housing on the quality aspects was studied in selected muscle parts (leg, loin, shoulder). The pH value was measured at the end of slaughter line (pH0) and after cooling (pH24, pH48). The measured shear force (Warner-Bratzler) and colour (spectrophotometer Minolta) were related to pH values. How expected the colour (lightness) was indirectly dependent on pH24 (L* = 113.68 exp[0.2163 pH24]. The most important fact is that the differences between pH value in left (pH0=6.63) and high (pH0=6.67) halves of carcasses (MLLT) were not statistically significant alike the differences in texture of muscles in both halves of carcasses. Thus the suspension mode has not significant

Název v anglickém jazyce

Influence of the slaughterhouse treatment on the quality of beef carcasses

Popis výsledku anglicky

Together with the search for a new methods of beef carcass classification using bioelectrical impedance (BIA) /Bohuslávek et al. 2002a/ some quality aspects that could influence the results or bear on them (pH value, texture, colour) were examined. The influence of different suspension of carcasses, sex and pre-slaughter housing on the quality aspects was studied in selected muscle parts (leg, loin, shoulder). The pH value was measured at the end of slaughter line (pH0) and after cooling (pH24, pH48). The measured shear force (Warner-Bratzler) and colour (spectrophotometer Minolta) were related to pH values. How expected the colour (lightness) was indirectly dependent on pH24 (L* = 113.68 exp[0.2163 pH24]. The most important fact is that the differences between pH value in left (pH0=6.63) and high (pH0=6.67) halves of carcasses (MLLT) were not statistically significant alike the differences in texture of muscles in both halves of carcasses. Thus the suspension mode has not significant

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/GA102%2F01%2F1344" target="_blank" >GA102/01/1344: Elektrické vlastnosti jatečně opracovaných půlek skotu ve vztahu k obsahu a rozdělení tuku v těle</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2003

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Animal Science

ISSN

1212-1819

e-ISSN

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Svazek periodika

48

Číslo periodika v rámci svazku

9

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

371-379

Kód UT WoS článku

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EID výsledku v databázi Scopus

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