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MASO-INTERNATIONAL

pigs

The classification of pig and bovine carcasses in the Czech Republic

Authors: Jan Katina, Pavel Trčka and Karel Uttendorfský
Keywords: SEUROP, carcass, cattle, classification, conformation, fatness, percentage of lean meat, pigs

A uniform system for the classification of pig and bovine carcasses has been used in the member states of the European Union (EU) since the 1980s. Besides the grading of carcasses in accordance with the prescribed scale, this system also aims at specifying the reference presentations of carcasses for individual species including corrective factors for … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

The development of the slaughtering of selected food animals

Authors: Antonín Kozák
Keywords: cattle, chickens, pigs, sheep, slaughter

The development of the number of slaughtered heads of selected species of animals for slaughter has shown a steady decline in the case of cattle (including calves) and pigs since 1989. In contrast, the years 1989 to 1991 showed a very sharp drop in the case of sheep, and the latest years of the reference period demonstrate a … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2012

The effect of gene CTSL on the quantitative and qualitative production traits of pork meat

Authors: Věra Dvořáková, Roman Stupka, Michal Šprysl, Jaroslav Čítek, Monika Okrouhlá, Eva Kluzáková and Luboš Brzobohatý
Keywords: CTSL, PCR - RFLP, carcass traits, gene, meat, pigs

Cathepsin L (CTSL) affects the proteolytic system of meat in pigs. Moreover, this gene belongs to the candidate genes for economically important traits in pigs. The objective of this study was to test the influence of mutation AJ315771:g.143C > T in the CTSL gene on qualitative and quantitative traits in pigs. The association analysis performed … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2011

A comparison of Salmonella occurrence in pork meat and meat products

Authors: Renáta Karpíšková, Petra Pospíšilová and Ivana Koláčková
Keywords: pigs, raw meat, ready-to-eat products, retail market, serotype, slaughter, slaughtered pigs

Swabs taken from slaughtered pigs, raw porcine meat, liver, and ready-to-eat meat products from the retail market were analysed for the presence of Salmonella spp. Of 163 swabs from slaughtered pigs 8 were positive, of 122 samples of raw pork and minced meat none were positive, and of 72 liver samples 5 were positive for … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2011

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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