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Description
  • The effect of carbon monoxide onto colour stabilisation and of ground meat was studied. In the same time an oxidation of lipids by TBARS Meat colour was evaluated using reflectance spectrophotometry and video image analysis (software NIS elements). Ground meat (beef and the mixture of beef and pork) was under industrial conditions packed into different modified atmospheres (MA) containing oxygen, carbon dioxide, carbon monoxide and nitrogen in three different combinations. Carbon monoxide prevented oxidation of lipids and haem pigments in grinded meat and stabilized the red colour of minced meat in this way. The redness a* of meat packed in CO was constant during storage (nearly a*=20) unlike MA containing oxygen, where this value decreased (a*=5). TBA at oxygen containing atmosphere raised to 2 mg.kg-1, while at CO atmosphere did not exceed 0.1 mg.kg-1.
  • The effect of carbon monoxide onto colour stabilisation and of ground meat was studied. In the same time an oxidation of lipids by TBARS Meat colour was evaluated using reflectance spectrophotometry and video image analysis (software NIS elements). Ground meat (beef and the mixture of beef and pork) was under industrial conditions packed into different modified atmospheres (MA) containing oxygen, carbon dioxide, carbon monoxide and nitrogen in three different combinations. Carbon monoxide prevented oxidation of lipids and haem pigments in grinded meat and stabilized the red colour of minced meat in this way. The redness a* of meat packed in CO was constant during storage (nearly a*=20) unlike MA containing oxygen, where this value decreased (a*=5). TBA at oxygen containing atmosphere raised to 2 mg.kg-1, while at CO atmosphere did not exceed 0.1 mg.kg-1. (en)
  • Vliv oxidu uhelnatého na stabilizaci barvy mletého amsa byl studován. Současně byla sledována i oxidace lipidů pomocí TBA. Barva byla hodnocena reflexní spektrofotometrií i pomocí analýzy obrazu (software NIS elements). Mleté maso (hovězí a směs hovězího a vepřového) bylo baleno v průmyslových podmínkách do několika typů atmosfér obsahujících různé kombinace kyslíku, oxidu uhličitého, uhelnatého a dusíku.Oxid uhelnatý bránil oxidfaci hemových barviv i oipid a tím stabilizoval barvu mas. (cs)
Title
  • Stabilization of Minced Meat Colour by Carbon Monoxide
  • Stabilizace barvy mletého masa působením oxidu uhelnatého (cs)
  • Stabilization of Minced Meat Colour by Carbon Monoxide (en)
skos:prefLabel
  • Stabilization of Minced Meat Colour by Carbon Monoxide
  • Stabilizace barvy mletého masa působením oxidu uhelnatého (cs)
  • Stabilization of Minced Meat Colour by Carbon Monoxide (en)
skos:notation
  • RIV/60461373:22330/08:00021077!RIV09-MSM-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika
  • 6
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
  • 396891
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/08:00021077
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • meat; MAP; carbon monoxide; colour; TBA (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [79FE251857BC]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 26
http://linked.open...iv/tvurceVysledku
  • Pipek, Petr
  • Staruch, Ladislav
  • Izumimoto, Masatoshi
http://linked.open...ain/vavai/riv/wos
  • 000260666300003
http://linked.open...n/vavai/riv/zamer
issn
  • 1212-1800
number of pages
http://localhost/t...ganizacniJednotka
  • 22330
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