About: 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 detection of meat freezing is important from two points of view, firstly the possible adulteration of meat and meat products and secondly to control if the meat was frozen before it is used for the preparation of raw meat products (tea sausage, steak tartar). Different methods can be used; some of them are based on the measurement of the activity of mitochondrial enzymes. The enzyme activity of citrate synthase and aconitase was tested with commercial sets to prove whether various samples (pork, beef, chicken) stored under different storage conditions were frozen or not. The freezing of the meat caused a considerable increase of the activity of both enzymes. A certain small increase of the enzyme activity was observed at the fresh meat samples, which were stored for a longer period at 4 °C. This could be caused by microbial spoilage. The detection of meat freezing is important from two points of view, firstly the possible adulteration of meat and meat products and secondly to control if the meat was frozen before it is used for the preparation of raw meat products (tea sausage, steak tartar). Different methods can be used; some of them are based on the measurement of the activity of mitochondrial enzymes. The enzyme activity of citrate synthase and aconitase was tested with commercial sets to prove whether various samples (pork, beef, chicken) stored under different storage conditions were frozen or not. The freezing of the meat caused a considerable increase of the activity of both enzymes. A certain small increase of the enzyme activity was observed at the fresh meat samples, which were stored for a longer period at 4 °C. This could be caused by microbial spoilage. (en)
Title	Detection of meat freezing Detection of meat freezing (en)
skos:prefLabel	Detection of meat freezing Detection of meat freezing (en)
skos:notation	RIV/60461373:22330/11:43892986!RIV12-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Pipek, Petr Rohlík, Bo-Anne Šimoniová, Anna Petrová, Michaela
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	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	193715
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/11:43892986
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	detection; citratsynthase; freezing; maet (en)
http://linked.open.../riv/klicoveSlovo	detection freezing citratsynthase maet
http://linked.open...odStatuVydavatele	SK - Slovenská republika
http://linked.open...ontrolniKodProRIV	[9AA40C265623]
http://linked.open...i/riv/nazevZdroje	Folia veterinaria
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	55
http://linked.open...iv/tvurceVysledku	Pipek, Petr Rohlík, Bo-Anne Petrová, Michaela Staruch, Ladislav Šimoniová, Anna
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	0015-5748
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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