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Background. Principal parameters determining meat nutritional value, its culinary and Processing suitability and which jointly make up the concept of meat quality include basic composition, as well as meat pH value. The objective of the presented research project was to compare the slaughter value, basic composition and the course of pH changes in meat obtained from young bulls of four cattle breeds:...
Pigs, as husbandry animals, are very susceptible to stress, which in turn can influence their meat quality. Environmental factors present during breeding, transport and processing, influencing meat quality, are presented in this study along with results obtained by other authors. Most important factors are: environmental building conditions, level and system of feeding, transport conditions (type,...
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