About: Biologically active polyamines in beef pork and meat products: A review

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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	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	Z
http://linked.open...avai/riv/aktivity	Z(MSM6007665806)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2007
http://linked.open...aciTvurceVysledku	Kalač, 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	Jihočeská univerzita v Českých Budějovicích / Zemědělská fakulta
http://linked.open...dnocenehoVysledku	467034
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/06:00007228
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Dietary polyamines; Putrescine; Spermidine; Spermine; Meat; Beef; Pork; Meat products; Review (en)
http://linked.open.../riv/klicoveSlovo	Dietary polyamines Putrescine Spermidine Spermine Beef Meat Review Meat products Pork
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	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	1 (xsd:int)
http://linked.open...UplatneniVysledku	2006
http://linked.open...v/svazekPeriodika	73
http://linked.open...iv/tvurceVysledku	Kalač, Pavel
http://linked.open...n/vavai/riv/zamer	Sustainable methods of agricultural management in montane and submontane areas with respect to harmonization of the production and nonproduction spheres
issn	0309-1740
number of pages	11 (xsd:int)
http://localhost/t...ganizacniJednotka	12220

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