About: Quality of cooked ham as influenced by maturation

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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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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Texture of hams is influenced by maturation time, which is connected to the release of myofibrillar proteins, and salt and phosphates diffusion. Under certain changes in the ham technology, it is possible to make maturation stage shorter or even to skip this stage. These changes may lead to an accelerated production and a more efficient usage of the machinery. The impact of maturation time on the texture of hams was monitored. The texture of the ham was evaluated by the method of depress and the method of shear force by Warner and Bratzler, using Instron 5544. Longer maturation time slightly increased the tenderness and strength of the ham, but its effect on the texture was not statistically significant. Together the colour of hams and its stability was measured. Texture of hams is influenced by maturation time, which is connected to the release of myofibrillar proteins, and salt and phosphates diffusion. Under certain changes in the ham technology, it is possible to make maturation stage shorter or even to skip this stage. These changes may lead to an accelerated production and a more efficient usage of the machinery. The impact of maturation time on the texture of hams was monitored. The texture of the ham was evaluated by the method of depress and the method of shear force by Warner and Bratzler, using Instron 5544. Longer maturation time slightly increased the tenderness and strength of the ham, but its effect on the texture was not statistically significant. Together the colour of hams and its stability was measured. (en)
Title	Quality of cooked ham as influenced by maturation Quality of cooked ham as influenced by maturation (en)
skos:prefLabel	Quality of cooked ham as influenced by maturation Quality of cooked ham as influenced by maturation (en)
skos:notation	RIV/60461373:22330/12:43892813!RIV13-MSM-22330___
http://linked.open...avai/riv/aktivita	O
http://linked.open...avai/riv/aktivity	O
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Pipek, Petr Rohlík, Bo-Anne Potůček, Tomáš
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	163756
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/12:43892813
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	texture; colour; maturation; cooked ham (en)
http://linked.open.../riv/klicoveSlovo	texture colour cooked ham maturation
http://linked.open...ontrolniKodProRIV	[BAD015E74CC1]
http://linked.open...v/mistoKonaniAkce	Štrbské Pleso
http://linked.open...i/riv/mistoVydani	Bratislava
http://linked.open...i/riv/nazevZdroje	Hygiena Alimentorum XXXII. Mäso a mäsové výrobky - produkci, bezpečnost a kvalita. Zborník prednášok a posterov.
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2012
http://linked.open...iv/tvurceVysledku	Pipek, Petr Rohlík, Bo-Anne Potůček, Tomáš
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2011-05-11 (xsd:date)
number of pages	4 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Štátna veterinárna a potravinová správa SR Bratislava, Univerzita veterinárskeho lekárstva a farmácie v Košiciach
https://schema.org/isbn	978-80-8077-231-4
http://localhost/t...ganizacniJednotka	22330

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