About: Effect of selected additives on changes of aw and pH during production of dried fermented hams

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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	Fermented whole meat products are preserved by salting and drying. Unlike fermented sausages, lactic acid bacteria and drop of pH resulting from their presence do not affect considerably the durability of whole meat products. Decrease of aw accomplished by curing, seasoning and drying is the crucial factor for durability of hams. The work deals with modified production of fermented meat products in Slovakia which is based on traditional production in Switzerland. Objective was to observe changes of two main physio-chemical parameters, water activity and pH value, during ten weeks of fermentation process and to determine whether obtained values are in range set by Food codex of Slovak Republic. Fermented whole meat products are preserved by salting and drying. Unlike fermented sausages, lactic acid bacteria and drop of pH resulting from their presence do not affect considerably the durability of whole meat products. Decrease of aw accomplished by curing, seasoning and drying is the crucial factor for durability of hams. The work deals with modified production of fermented meat products in Slovakia which is based on traditional production in Switzerland. Objective was to observe changes of two main physio-chemical parameters, water activity and pH value, during ten weeks of fermentation process and to determine whether obtained values are in range set by Food codex of Slovak Republic. (en) Fermented whole meat products are preserved by salting and drying. Unlike fermented sausages, lactic acid bacteria and drop of pH resulting from their presence do not affect considerably the durability of whole meat products. Decrease of aw accomplished by curing, seasoning and drying is the crucial factor for durability of hams. The work deals with modified production of fermented meat products in Slovakia which is based on traditional production in Switzerland. Objective was to observe changes of two main physio-chemical parameters, water activity and pH value, during ten weeks of fermentation process and to determine whether obtained values are in range set by Food codex of Slovak Republic. (cs)
Title	Effect of selected additives on changes of aw and pH during production of dried fermented hams Vliv vybraných aditiv na změny aw a pH během výroby sušených fermentovaných šunek (cs) Effect of selected additives on changes of aw and pH during production of dried fermented hams (en)
skos:prefLabel	Effect of selected additives on changes of aw and pH during production of dried fermented hams Vliv vybraných aditiv na změny aw a pH během výroby sušených fermentovaných šunek (cs) Effect of selected additives on changes of aw and pH during production of dried fermented hams (en)
skos:notation	RIV/60460709:41210/05:12962!RIV06-MSM-41210___
http://linked.open.../vavai/riv/strany	340;342
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046070901), Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	14
http://linked.open...vai/riv/dodaniDat	2006
http://linked.open...aciTvurceVysledku	Poustková, Ivana
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	Česká zemědělská univerzita v Praze / Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...dnocenehoVysledku	519423
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/05:12962
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	fermented meat products, aw, pH, additives (en)
http://linked.open.../riv/klicoveSlovo	pH fermented meat products aw additives
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[9E09B57A2CF6]
http://linked.open...i/riv/nazevZdroje	Chemické listy
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2005
http://linked.open...v/svazekPeriodika	99
http://linked.open...iv/tvurceVysledku	Pipek, Petr Poustková, Ivana Staruch, Ladislav Sirotná, Zuzana Brezovický, Lubomír Fašiangová, Katarína
http://linked.open...n/vavai/riv/zamer	Setrvalé zemědělství, kvalita zemědělské produkce, krajinné a přírodní zdroje. Teoretické základy potravinářských a biochemických technologií
issn	0009-2770
number of pages	3 (xsd:int)
http://localhost/t...ganizacniJednotka	41210

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