About: Rosemary extract and its affect on meat products' properties

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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 visual appraisal of meat and meat products is critical for the consumer's purchasing decisions as they relate colour to freshness. A suitable method to lower the amount of used chemical additives, added to meat products, is to use natural substances (e.g. spices and plant extracts), which can positively affect not only the colour but also the shelf-life of meat products. Besides they are a natural part of meat products and can also pleasantly affect their organoleptic characteristics. The colour of the studied meat products was evaluated by using video image analysis (VIA). Pictures of the meat products were taken by a scanner (HP Scanjet 5470c) and were evaluated using specialized soft-ware (NIS Elements 2.30). The study focused on the possibility of using new spice and plant extracts as antioxidants in meat products. Among the tested antioxidants the rosemary extract showed to be the most effective, especially its light fraction. The positive effect of the rosemary extract is multiplied by adding lycopene, which is not only an antioxidant but also a colorant. The effect of the rosemary antioxidant was studied on dried-cooked sausages, hams, fermented salami with paprika, minced meat, and bones (bone marrow). The visual appraisal of meat and meat products is critical for the consumer's purchasing decisions as they relate colour to freshness. A suitable method to lower the amount of used chemical additives, added to meat products, is to use natural substances (e.g. spices and plant extracts), which can positively affect not only the colour but also the shelf-life of meat products. Besides they are a natural part of meat products and can also pleasantly affect their organoleptic characteristics. The colour of the studied meat products was evaluated by using video image analysis (VIA). Pictures of the meat products were taken by a scanner (HP Scanjet 5470c) and were evaluated using specialized soft-ware (NIS Elements 2.30). The study focused on the possibility of using new spice and plant extracts as antioxidants in meat products. Among the tested antioxidants the rosemary extract showed to be the most effective, especially its light fraction. The positive effect of the rosemary extract is multiplied by adding lycopene, which is not only an antioxidant but also a colorant. The effect of the rosemary antioxidant was studied on dried-cooked sausages, hams, fermented salami with paprika, minced meat, and bones (bone marrow). (en)
Title	Rosemary extract and its affect on meat products' properties Rosemary extract and its affect on meat products' properties (en)
skos:prefLabel	Rosemary extract and its affect on meat products' properties Rosemary extract and its affect on meat products' properties (en)
skos:notation	RIV/60461373:22330/12:43891953!RIV13-MPO-22330___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(FT-TA3/059)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Pipek, Petr Rohlík, Bo-Anne
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	166179
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/12:43891953
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	oxidation; colour; products; meat; rosemary (en)
http://linked.open.../riv/klicoveSlovo	meat oxidation colour products rosemary
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[7DED618CE675]
http://linked.open...i/riv/nazevZdroje	Fleischwirtschaft International
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	2012
http://linked.open...v/svazekPeriodika	27
http://linked.open...iv/tvurceVysledku	Pipek, Petr Rohlík, Bo-Anne
issn	0179-2415
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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