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The aim of this review was to present the basic meat quality deviations, criteria and methods identifying quality of meat as well as to define their outside values for selection in breeding herds and for classification of meat quality for the meat processing industry. Over the years 1988-2004, the research team of the Chair of Pig Breeding and Meat Science elaborated (determining the criteria and...
The review is aimed at presenting the state of current knowledge into the structure of a glycogen molecule as well as its synthesis and degradation during post mortem changes in muscle tissue. Currently-accepted model of the structure of glycogen molecule is that suggested by Whelan [Immonen, 2000; & Pösö Puolanne. 2005]. It has been demonstrated that the structure of a molecule is very well adjusted...
This study was conducted to estimate the frequency of HAL genotype, lean meat content, the composition of sample joints, and the culinary and technological usefulness of meat of fatteners obtained from crossbred Danish Landrace gilts and imported Denmark boars, slaughtered at different weights. It is possible to gain good quality pork meat for the national meat industry from imported Danish animals...
The objective of this work was to characterize the defects of PSE (pale, soft, exudative)- and acid meat, specific for pigs with the genotype Haln and RN-. PSE-meat was found to have significantly (P≤0.05) lower pH1 water holding capacity (WHC) and processing yield (by 3%) than normal meat, from which it also differed with significantly (P≤0.05) higher rate of ATP turnover and lighter colour. Compared...
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