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Description
  • Carbon monoxide stabilized the fresh colour of packaged minced meat forming carboxymyoglobine. The objection against its use is possible masking of meat spoilage. It can be assumed that this oxidation is under carbon monoxide atmosphere delayed not only by the absence of oxygen, but also by the formation of carboxymyoglobin that is not oxidized and thus less FeIII+ ions are available as catalyst for lipid oxidation.
  • Carbon monoxide stabilized the fresh colour of packaged minced meat forming carboxymyoglobine. The objection against its use is possible masking of meat spoilage. It can be assumed that this oxidation is under carbon monoxide atmosphere delayed not only by the absence of oxygen, but also by the formation of carboxymyoglobin that is not oxidized and thus less FeIII+ ions are available as catalyst for lipid oxidation. (en)
  • Použití oxidu uhelnatého a vyloučení kyslíku v modifikované atmosféře při balení čerstvého masa znamená lepší stabilizaci barvy. Vedle zabránění oxidace hemových barviv došlo i k omezení oxidace lipidů. (cs)
Title
  • Colour of minced meat under carbon monoxide..
  • Colour of minced meat under carbon monoxide.. (en)
  • Barva mělněného masa v atmosféře oxidu uhlenatého (cs)
skos:prefLabel
  • Colour of minced meat under carbon monoxide..
  • Colour of minced meat under carbon monoxide.. (en)
  • Barva mělněného masa v atmosféře oxidu uhlenatého (cs)
skos:notation
  • RIV/60461373:22330/06:00020947!RIV09-MSM-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • S
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
  • 469084
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/06:00020947
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • colour; minced meat; carbon monoxide.. (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [603E5513D533]
http://linked.open...v/mistoKonaniAkce
  • Dublin
http://linked.open...i/riv/mistoVydani
  • Wageningen
http://linked.open...i/riv/nazevZdroje
  • International Congress of Meat Science and Technology
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Pipek, Petr
  • Milatová, Eva
  • Smékal, Oldřich
  • Izumimoto, Masatoshi
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
http://purl.org/ne...btex#hasPublisher
  • Wageningen Academic publishers
https://schema.org/isbn
  • 90-8686-010-9
http://localhost/t...ganizacniJednotka
  • 22330
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