The Effect of Period from Catching of Turkeys to Slaughtering on Breast Meat PSE Incidence

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43910130" target="_blank" >RIV/62156489:43210/16:43910130 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The Effect of Period from Catching of Turkeys to Slaughtering on Breast Meat PSE Incidence

Popis výsledku v původním jazyce

The experiment involved 24 flocks of turkeys. Ten flocks were slaughtered within one hour after catching while fourteen flocks were transported to the slaughter for 80-100 km and the period between catching and slaughtering was 3-4 hours. The determination of PSE was done by staff visually and by palpation and they decisions were confirmed by water losses. The incidence of PSE meat was higher (P<0.05) for turkeys slaughtered within 1h after catching (5.7% vs. 1.4%). The loss of water for PSE free meat ranged from 10.1 to 13.1%, whereas PSE meat reached values from 14.2 to 15.6%, the differences were significant (P<0.05). It was confirmed that experienced staff at slaughter can very precisely and quickly recognize PSE meat visually and by palpation.

Název v anglickém jazyce

The Effect of Period from Catching of Turkeys to Slaughtering on Breast Meat PSE Incidence

Popis výsledku anglicky

The experiment involved 24 flocks of turkeys. Ten flocks were slaughtered within one hour after catching while fourteen flocks were transported to the slaughter for 80-100 km and the period between catching and slaughtering was 3-4 hours. The determination of PSE was done by staff visually and by palpation and they decisions were confirmed by water losses. The incidence of PSE meat was higher (P<0.05) for turkeys slaughtered within 1h after catching (5.7% vs. 1.4%). The loss of water for PSE free meat ranged from 10.1 to 13.1%, whereas PSE meat reached values from 14.2 to 15.6%, the differences were significant (P<0.05). It was confirmed that experienced staff at slaughter can very precisely and quickly recognize PSE meat visually and by palpation.

Druh

D - Stať ve sborníku

CEP obor

GG - Chov hospodářských zvířat

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název statě ve sborníku

MendelNet 2016: Proceedings of International PhD Students Conference

ISBN

978-80-7509-443-8

ISSN

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e-ISSN

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Počet stran výsledku

5

Strana od-do

245-249

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

9. 11. 2016

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

000392968500043