Vliv plemene, pohlaví, intramuskulárního tuku a pH na texturu vepřového masa

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F08%3A00019078" target="_blank" >RIV/60461373:22330/08:00019078 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness

Popis výsledku v původním jazyce

A study was conducted to evaluate the influence of breed and sex of animals on tenderness of pork. For evaluation carcasses of pure bred barrows and gilts of Large White, Czech Pig Meat, Landrace and Duroc were used. For laboratory investigations the samples of musculus longissimus lumborum et thoracis (20 mm thick) were taken from the same place at the first cruciate vertebra 48 hours post mortem. 7 days post mortem, the texture of heat processed meat was measured objectively by the shear method on Instron equipped with Warner-Bratzler shear device. Meat tenderness and juiciness were also sensory evaluated. It was observed that the tenderness of cooked meat is influenced by breed (the most tender was meat of Duroc breed). In the opposite, the sex of animals had no significant effect on meat tenderness. In the same time, we evaluated the effects of pH 45 minutes (pH45) and 24 hours (pH24) post mortem and intramuscular fat content on meat tenderness. Correlations were found between shea

Název v anglickém jazyce

The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness

Popis výsledku anglicky

A study was conducted to evaluate the influence of breed and sex of animals on tenderness of pork. For evaluation carcasses of pure bred barrows and gilts of Large White, Czech Pig Meat, Landrace and Duroc were used. For laboratory investigations the samples of musculus longissimus lumborum et thoracis (20 mm thick) were taken from the same place at the first cruciate vertebra 48 hours post mortem. 7 days post mortem, the texture of heat processed meat was measured objectively by the shear method on Instron equipped with Warner-Bratzler shear device. Meat tenderness and juiciness were also sensory evaluated. It was observed that the tenderness of cooked meat is influenced by breed (the most tender was meat of Duroc breed). In the opposite, the sex of animals had no significant effect on meat tenderness. In the same time, we evaluated the effects of pH 45 minutes (pH45) and 24 hours (pH24) post mortem and intramuscular fat content on meat tenderness. Correlations were found between shea

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2008

Kód důvěrnosti údajů

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

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

—

Svazek periodika

227

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

6

Strana od-do

—

Kód UT WoS článku

000257371600003

EID výsledku v databázi Scopus

—