About: Histological Analysis of different kinds of mechanically recovered meat

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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	Generally speaking, mechanically recovered meat is relativly non-standard raw material. At present, milder production technologies are used, and the product obtained usually has a low czlcium (bone) content an its structure is similar to that of minced meat. In the present study, histological examinations (Green Trichrome and Alizarine Red staining) were used to qualitatively and semi-quantitatively compare samples of mechanically recovered meat (MRM) manufactured under different conditions. The examination was focused on the evaluation of muscles, fat, collagennous connective tissue and bone fragment contents by histological as well as chemical methods. Generally speaking, mechanically recovered meat is relativly non-standard raw material. At present, milder production technologies are used, and the product obtained usually has a low czlcium (bone) content an its structure is similar to that of minced meat. In the present study, histological examinations (Green Trichrome and Alizarine Red staining) were used to qualitatively and semi-quantitatively compare samples of mechanically recovered meat (MRM) manufactured under different conditions. The examination was focused on the evaluation of muscles, fat, collagennous connective tissue and bone fragment contents by histological as well as chemical methods. (en) Generally speaking, mechanically recovered meat is relativly non-standard raw material. At present, milder production technologies are used, and the product obtained usually has a low czlcium (bone) content an its structure is similar to that of minced meat. In the present study, histological examinations (Green Trichrome and Alizarine Red staining) were used to qualitatively and semi-quantitatively compare samples of mechanically recovered meat (MRM) manufactured under different conditions. The examination was focused on the evaluation of muscles, fat, collagennous connective tissue and bone fragment contents by histological as well as chemical methods. (cs)
Title	Histological Analysis of different kinds of mechanically recovered meat Histological Analysis of different kinds of mechanically recovered meat (en) Histological Analysis of different kinds of mechanically recovered meat (cs)
skos:prefLabel	Histological Analysis of different kinds of mechanically recovered meat Histological Analysis of different kinds of mechanically recovered meat (en) Histological Analysis of different kinds of mechanically recovered meat (cs)
skos:notation	RIV/00216305:26210/06:PU65809!RIV07-MSM-26210___
http://linked.open.../vavai/riv/strany	85-91
http://linked.open...avai/riv/aktivita	S Z
http://linked.open...avai/riv/aktivity	S, Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	5/6
http://linked.open...vai/riv/dodaniDat	2007
http://linked.open...aciTvurceVysledku	Štarha, Pavel
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoké učení technické v Brně / Fakulta strojního inženýrství
http://linked.open...dnocenehoVysledku	477753
http://linked.open...ai/riv/idVysledku	RIV/00216305:26210/06:PU65809
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Histological analysis recovered meat mechanically examination, collagenous (en)
http://linked.open.../riv/klicoveSlovo	collagenous Histological analysis recovered meat mechanically examination
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[7E86307BC52F]
http://linked.open...i/riv/nazevZdroje	ARCHIV FUR LEBENSMITTELHYGIENE
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2006
http://linked.open...v/svazekPeriodika	57
http://linked.open...iv/tvurceVysledku	Buchtová, Hana Pospiech, Matej Randulová, Zdeňka Tremlová, Bohuslava Štarha, Pavel
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	0003-925X
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	26210

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