About: The effect of rosemary extract on the oxidation of components of minced meat.

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About: The effect of rosemary extract on the oxidation of components of minced meat. Goto Sponge NotDistinct Permalink

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	The colour of minced meat is a very important parameter to evaluate. The intensity of the meat product's red colour is not affected only by the haem pigment concentration, the amount and composition of fat, technological processes, but also by the storage conditions. The complicated structure of minced meat (a rough chopped meat product) with separate muscle and fat particles makes it very difficult to measure and evaluate these colour changes using a classical reflectance spectrophotometry method. Therefore video image analysis is used to divide the minced meat into precise parts and to measure and evaluate the colour of the red muscle particles applying a suitable threshold. Colour changes (redness a* decrease) during the storage of minced meat are influenced by the concentration of rosemary extract. These rosemary antioxidants influenced also lipid oxidation; at higher concentration of the extract a carry-through effect is supposed. This study of a commercial preparative of rosemary extract shows the possibilities for the usage of rosemary (extract) in the meat industry as an effective natural antioxidant, which is a good alternative to chemical additives. The colour of minced meat is a very important parameter to evaluate. The intensity of the meat product's red colour is not affected only by the haem pigment concentration, the amount and composition of fat, technological processes, but also by the storage conditions. The complicated structure of minced meat (a rough chopped meat product) with separate muscle and fat particles makes it very difficult to measure and evaluate these colour changes using a classical reflectance spectrophotometry method. Therefore video image analysis is used to divide the minced meat into precise parts and to measure and evaluate the colour of the red muscle particles applying a suitable threshold. Colour changes (redness a* decrease) during the storage of minced meat are influenced by the concentration of rosemary extract. These rosemary antioxidants influenced also lipid oxidation; at higher concentration of the extract a carry-through effect is supposed. This study of a commercial preparative of rosemary extract shows the possibilities for the usage of rosemary (extract) in the meat industry as an effective natural antioxidant, which is a good alternative to chemical additives. (en)
Title	The effect of rosemary extract on the oxidation of components of minced meat. The effect of rosemary extract on the oxidation of components of minced meat. (en)
skos:prefLabel	The effect of rosemary extract on the oxidation of components of minced meat. The effect of rosemary extract on the oxidation of components of minced meat. (en)
skos:notation	RIV/60461373:22330/11:43892814!RIV12-MPO-22330___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(FT-TA3/059)
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Pipek, Petr Rohlík, Bo-Anne
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	196432
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/11:43892814
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	colour; oxidation; minced meat; Rosemary (en)
http://linked.open.../riv/klicoveSlovo	oxidation colour Rosemary minced meat
http://linked.open...ontrolniKodProRIV	[7BE95D006845]
http://linked.open...v/mistoKonaniAkce	Štrbské Pleso
http://linked.open...i/riv/mistoVydani	Bratislava
http://linked.open...i/riv/nazevZdroje	Hygiena Alimentorum XXXII. Mäso a mäsové výrobky - produkci, bezpečnost a kvalita. Zborník prednášok a posterov.
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...vavai/riv/projekt	*Impact of selected additives on shelf life, colour, water binding capacity, texture and organoleptic properties of meat products.
http://linked.open...UplatneniVysledku	2011
http://linked.open...iv/tvurceVysledku	Pipek, Petr Rohlík, Bo-Anne
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2011-05-11 (xsd:date)
number of pages	4 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Štátna veterinárna a potravinová správa SR Bratislava, Univerzita veterinárskeho lekárstva a farmácie v Košiciach
https://schema.org/isbn	978-80-8077-231-4
http://localhost/t...ganizacniJednotka	22330

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