About: Enzymatic detection of meat freezing.

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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	The possible adulteration of fresh meat and its confusion with frozen and thawed meat is a problem. Not only due to the lower price of thawed meat, but also due to its lower sensory quality, which is caused by the damage of the meat structure and chemical changes during freezing and freeze storage. It is therefore necessary to find a way to detect such adulteration. Commercial enzymatic kits were used for the detection of citratsynthase and aconitase activity (mitochondrial enzymes that are released from the cells, which were destructed by frost). These methods have been previously applied to fish; our determination was to carry out these experiments on meat samples of large slaughter animals (pork and beef meat). It was found that applying these methods, it is possible to differentiate fresh and frozen/thawed, and to provide convincing results. The absolute results vary with the type of meat and depend on the used enzyme. But enzyme activity in frozen meat is always higher than in fresh meat exudate. This value further increases with each subsequent freezing cycle. Enzyme activity also increases during partial surface freezing, which is normally uses the before slicing larger meat parts. The possible adulteration of fresh meat and its confusion with frozen and thawed meat is a problem. Not only due to the lower price of thawed meat, but also due to its lower sensory quality, which is caused by the damage of the meat structure and chemical changes during freezing and freeze storage. It is therefore necessary to find a way to detect such adulteration. Commercial enzymatic kits were used for the detection of citratsynthase and aconitase activity (mitochondrial enzymes that are released from the cells, which were destructed by frost). These methods have been previously applied to fish; our determination was to carry out these experiments on meat samples of large slaughter animals (pork and beef meat). It was found that applying these methods, it is possible to differentiate fresh and frozen/thawed, and to provide convincing results. The absolute results vary with the type of meat and depend on the used enzyme. But enzyme activity in frozen meat is always higher than in fresh meat exudate. This value further increases with each subsequent freezing cycle. Enzyme activity also increases during partial surface freezing, which is normally uses the before slicing larger meat parts. (en)
Title	Enzymatic detection of meat freezing. Enzymatic detection of meat freezing. (en)
skos:prefLabel	Enzymatic detection of meat freezing. Enzymatic detection of meat freezing. (en)
skos:notation	RIV/60461373:22330/11:43892815!RIV12-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Pipek, Petr Rohlík, Bo-Anne Petrová, Michaela
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	197796
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/11:43892815
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	detection; freezing; meat; aconitase; citratsynthase (en)
http://linked.open.../riv/klicoveSlovo	aconitase detection freezing meat citratsynthase
http://linked.open...ontrolniKodProRIV	[435BFF645AE1]
http://linked.open...v/mistoKonaniAkce	Praha
http://linked.open...i/riv/mistoVydani	Paříž
http://linked.open...i/riv/nazevZdroje	Proceedings of the 23rd IIR - International Congress of Refrigeration
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...iv/tvurceVysledku	Brychta, Josef Pipek, Petr Rohlík, Bo-Anne Petrová, Michaela
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2011-08-21 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
number of pages	7 (xsd:int)
http://purl.org/ne...btex#hasPublisher	International Institute of Refrigeration
https://schema.org/isbn	978-2-913149-89-2
http://localhost/t...ganizacniJednotka	22330

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