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The repeatability effect to estimate the lean meat share in pigs

Michal Sprysl
Jaroslav Citek
Roman Stupka
Monika OKROUHLA
Lubos Brzobohaty
Karel Vehovsky
Eva Kluzakova

Puni tekst: engleski, PDF (583 KB) str. 0-0 preuzimanja: 273* citiraj
APA 6th Edition
Sprysl, M., Citek, J., Stupka, R., OKROUHLA, M., Brzobohaty, L., Vehovsky, K. i Kluzakova, E. (2014). The repeatability effect to estimate the lean meat share in pigs. Journal of Central European Agriculture, 15 (4), 0-0. Preuzeto s https://hrcak.srce.hr/130757
MLA 8th Edition
Sprysl, Michal, et al. "The repeatability effect to estimate the lean meat share in pigs." Journal of Central European Agriculture, vol. 15, br. 4, 2014, str. 0-0. https://hrcak.srce.hr/130757. Citirano 22.10.2021.
Chicago 17th Edition
Sprysl, Michal, Jaroslav Citek, Roman Stupka, Monika OKROUHLA, Lubos Brzobohaty, Karel Vehovsky i Eva Kluzakova. "The repeatability effect to estimate the lean meat share in pigs." Journal of Central European Agriculture 15, br. 4 (2014): 0-0. https://hrcak.srce.hr/130757
Harvard
Sprysl, M., et al. (2014). 'The repeatability effect to estimate the lean meat share in pigs', Journal of Central European Agriculture, 15(4), str. 0-0. Preuzeto s: https://hrcak.srce.hr/130757 (Datum pristupa: 22.10.2021.)
Vancouver
Sprysl M, Citek J, Stupka R, OKROUHLA M, Brzobohaty L, Vehovsky K i sur. The repeatability effect to estimate the lean meat share in pigs. Journal of Central European Agriculture [Internet]. 2014 [pristupljeno 22.10.2021.];15(4):0-0. Dostupno na: https://hrcak.srce.hr/130757
IEEE
M. Sprysl, et al., "The repeatability effect to estimate the lean meat share in pigs", Journal of Central European Agriculture, vol.15, br. 4, str. 0-0, 2014. [Online]. Dostupno na: https://hrcak.srce.hr/130757. [Citirano: 22.10.2021.]

Sažetak
The aim of this work was to determine the accuracy of the lean meat share (LM) estimate with FOM instrumentation, in pigs. A total of 720 pigs were measured at slaughterhouses. The tests were carried out to determine the ability to measure the same value with repeated injections in the same point of the pig carcass, taking into account the operator, the equipment and the state. Based on the observed measurements it can be stated that the difference between measurements of the muscle and fat in the first and repeated injections is very low. The estimation in the CR, compared to the SR is, for both punctures, higher. As regards repeatability, it is obvious that the pig measuring in the SR is performed more carefully. Also, CR operators, compared to SR, exhibit, in the case of repeated punctures, a greater variability.

Ključne riječi
pigs; repeatability; seurop classification system

Hrčak ID: 130757

URI
https://hrcak.srce.hr/130757

Posjeta: 453 *