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National Repository of Grey Literature 1 records found  Search took 0.01 seconds. 
The comparison of selected quality indicators of pork meat
 MUŽÍKOVÁ, Monika
The main aim of the thesis is comparison of qualitative indicators of pork meat. The literature review focuses on basic characteristics of pork and development of post mortem changes in which is detected process curing meat and potential quality deviations. In the practical part, there were measured pH values and bioimpedance of two different pig's breeds, including purebred České bílé ušlechtilé and crossbreed of hybrid lines Large White and Landrase. Pigs came from different farms. In all cases values ph and pH corresponded to the normal quality of meat. When the quality indicators were compared between breeds there wasn't statistically significiant difference ( p > 0,05). In the evaulation of correlation dependence, there has been found that the most dependence were pH values and temperatures, then r=-0,5 and r?=25,1%.
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