KOLBÁBEK, P. – KOTRBA, R. – PROKŮPKOVÁ, L. – KOUŘIMSKÁ, L. – LUKEŠOVÁ, D. Podtyp: Příspěvek ve sborníku (mimo kategorie RIV); Is it Possible to Influence Chemical and Technological Attributes of Eland Meat by Enriched Diet?. 2015, Book of abstracts Tropentag 2015 „Management of land use systems for enhanced food security–conflicts, controversies and resolutions“, 16-18 September 2015 at Humboldt-Universität zu Berlin, Germany. ID=829: p.607. ISBN 978-3-7369-9092-0.

KOLBÁBEK, P. – KOTRBA, R. – PROKŮPKOVÁ, L. – PIPEK, P. – ROHLIK, B. – LUKEŠOVÁ, D. Podtyp: Příspěvek ve sborníku (mimo kategorie RIV); Chewy tartare? Anymore: Evaluation of shear values of raw samples from 12 muscles of common eland (Taurotragus oryx). 2012, In: Book of Abstracts, 6th Scientific Conference of Institute of Tropics and Subtropisc- Sustainable use of Natural Resources in Tropics and Subtropisc, 2012, Czech University of Life Science, Prague, Czech Republic, 29th-30th November 2012, p. 18 The quality of meat is evaluated for many properties. For consumers one of the most important one is its toughness, but this characteristic for game meat is often scored lower when cooked. Popularity of consumption of raw tartare is increasing among the Czech consumers. Therefore, we focused on evaluation of texture by Warner-Bratzler shear force (Instron analyser) on raw samples of eland meat to find out the best cuts. Eland bulls were slaughtered at age of 1.5 (n=6) and 3 years (n=11). Elands were captive bred, finished by neck shot at the farm and processed in slaughter house. During dissection 24 hours after the slaughter from chilled carcass we collect samples from 12 muscles. The highest values of shear force, which represents the most tough muscles, had m. sternomandibularis (395±12 N, LSmean±SE) and pectoralis profundus (227±11 N). The lowest values had m. longissimus lumborum (43±11 N), psoas major (60±13 N) and m. sartorius (67±11 N). Values below 100 N were measured also in m. semitendinosus, biceps femoris and gluteus medius. Muscles triceps brachii, quadriceps femoris, m. infraspinatus and flexor digitorum had values between 100 – 200 N. We had not found differences in shear values between samples from 1.5 and 3 years old animals during comparison of the same muscles. This instrumental measure on raw meat would be supplemented by evaluation of cooked meat together with sensory, structural and chemical evaluation to get knowledge about qualitative changes in meat during heating. 6th Scientific Conference of Institute of Tropics and Subtropics, 2012 Czech Univerzity of Life Science Prague 29th - 30th November, 2012 ISBN 978-80-213-2305-6.