Primary goal of this thesis is comparing microscopic parameters of muscle fibre to macroscopic trait of beef carcass by histological analyzis of tissue from Czech Fleckvieh. As the main parameters were analyzed by microscopic muscle fiber width and the width interstitial ligament. These parameters were compared among each other for verifying the measurement accuracy and also carcase weight, age slaughtered animal, and classification according to the system SEUROP. This thesis proceed comparing each macroscopic effects to microscopic traits of beef muscle fibre
The BIF-Beef (Beef Integrated and Functional Biology) database contains animal, carcass, muscle and ...
This review focuses on recent developments in the field of muscle biology that reflect on the proble...
In this article morphological structure of meat, one of the most important indexes of defining its q...
This item was digitized from a paper original and/or a microfilm copy. If you need higher-resolution...
Histochemical characteristics of muscle were evaluated in 12 German Heath lambs (6 males and 6 femal...
Materiał badawczy stanowiły 124 mieszańce uzyskane w wyniku krzyżowania krów rasy czarno-białej, u k...
The tenderness of beef is determined by the degree of myofibrillar toughness and content of insolubl...
Beef tenderness is characterised by a high and uncontrolled variability. This variability depends at...
Abstract: Myofibre characteristic, texture, structure and rheological properties of selected muscles...
The trial was performed on 12 Texel lambs (6 males and 6 females) in selected flock. The lambs were ...
It is the purpose of this investigation to study some of the relationships between the muscle fiber ...
The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality tr...
The objective of the study was to determine the chemical composition of eight heifer muscles and the...
Five linear measurements associated with the eye muscle (m. longissimus), together with hot carcass ...
The tenderness of beef is determined by the degree of myofibrillar toughness and content of insolubl...
The BIF-Beef (Beef Integrated and Functional Biology) database contains animal, carcass, muscle and ...
This review focuses on recent developments in the field of muscle biology that reflect on the proble...
In this article morphological structure of meat, one of the most important indexes of defining its q...
This item was digitized from a paper original and/or a microfilm copy. If you need higher-resolution...
Histochemical characteristics of muscle were evaluated in 12 German Heath lambs (6 males and 6 femal...
Materiał badawczy stanowiły 124 mieszańce uzyskane w wyniku krzyżowania krów rasy czarno-białej, u k...
The tenderness of beef is determined by the degree of myofibrillar toughness and content of insolubl...
Beef tenderness is characterised by a high and uncontrolled variability. This variability depends at...
Abstract: Myofibre characteristic, texture, structure and rheological properties of selected muscles...
The trial was performed on 12 Texel lambs (6 males and 6 females) in selected flock. The lambs were ...
It is the purpose of this investigation to study some of the relationships between the muscle fiber ...
The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality tr...
The objective of the study was to determine the chemical composition of eight heifer muscles and the...
Five linear measurements associated with the eye muscle (m. longissimus), together with hot carcass ...
The tenderness of beef is determined by the degree of myofibrillar toughness and content of insolubl...
The BIF-Beef (Beef Integrated and Functional Biology) database contains animal, carcass, muscle and ...
This review focuses on recent developments in the field of muscle biology that reflect on the proble...
In this article morphological structure of meat, one of the most important indexes of defining its q...