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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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Description
  • tematem příspěvku je hodnocení biologicky účinných polyaminu v hovězím a veprřovém mase. V masných výrobcích byly sledovány putrescin (PUT), spermidin (SPD) a spermin(SPM) a jejich vliv na lidský metabolismus. (cs)
  • Dietary polyamines (PAs) putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in an array of roles in human metabolism. Nevertheless, under some physiological conditions they can be undesirable. Meat and meat products are among important sources of PAs in human nutrition, mainly of SPM. The usual contents of PUT, SPD and SPM in fresh beef and pork are <2, <5 and 20-40 mg kg-1, respectively. Current information on changes of PAs during meat storage corresponds with PUT formation by bacterial activity mainly of pseudomonads and Enterobacteriaceae. However, data on SPD and SPM changes during meat chill-storage have been inconsistent. Culinary processing of meat probably does not change SPD and SPM levels. PUT can be formed in different meat products in relation to microbial population of the raw materials used and the hygienic level of manufacturing process. SPD and SPM contents seem to remain stable during processing of non-fermented meat products or decrease during dry-cured ham ripe
  • Dietary polyamines (PAs) putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in an array of roles in human metabolism. Nevertheless, under some physiological conditions they can be undesirable. Meat and meat products are among important sources of PAs in human nutrition, mainly of SPM. The usual contents of PUT, SPD and SPM in fresh beef and pork are <2, <5 and 20-40 mg kg-1, respectively. Current information on changes of PAs during meat storage corresponds with PUT formation by bacterial activity mainly of pseudomonads and Enterobacteriaceae. However, data on SPD and SPM changes during meat chill-storage have been inconsistent. Culinary processing of meat probably does not change SPD and SPM levels. PUT can be formed in different meat products in relation to microbial population of the raw materials used and the hygienic level of manufacturing process. SPD and SPM contents seem to remain stable during processing of non-fermented meat products or decrease during dry-cured ham ripe (en)
Title
  • Biologically active polyamines in beef pork and meat products: A review
  • Biologically active polyamines in beef pork and meat products: A review (en)
  • Biologicky účinné polyaminy v hovězím a vepřovém mase a masných výrobcích: literární přehled (cs)
skos:prefLabel
  • Biologically active polyamines in beef pork and meat products: A review
  • Biologically active polyamines in beef pork and meat products: A review (en)
  • Biologicky účinné polyaminy v hovězím a vepřovém mase a masných výrobcích: literární přehled (cs)
skos:notation
  • RIV/60076658:12220/06:00007228!RIV07-MSM-12220___
http://linked.open.../vavai/riv/strany
  • 1-11
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6007665806)
http://linked.open...iv/cisloPeriodika
  • 1
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 467034
http://linked.open...ai/riv/idVysledku
  • RIV/60076658:12220/06:00007228
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Dietary polyamines; Putrescine; Spermidine; Spermine; Meat; Beef; Pork; Meat products; Review (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV
  • [66887183DDE4]
http://linked.open...i/riv/nazevZdroje
  • Meat Science
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 73
http://linked.open...iv/tvurceVysledku
  • Kalač, Pavel
http://linked.open...n/vavai/riv/zamer
issn
  • 0309-1740
number of pages
http://localhost/t...ganizacniJednotka
  • 12220
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