About: The composition of pork lard as a raw material in meat products

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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 quality of pork lard is closely related to several factors that affect the composition of fatty acids and therefore has a direct impact on the technological properties of the lard, especially the formation of soft lard, and causes problems during the production of dried sausages. A methodology of sampling lard from suppliers was developed, so that the measured values of fat composition represented an average value for an entire batch. Gas chromatography was applied to determine the composition of pork adipose tissue, and the data obtained was further evaluated using HP Chemstation. The final development procedure of adipose tissue sampling enables to evaluate the quality of pork lard imported from various parts of Europe. The content of unsaturated fatty acids exceeded 60%, whereas the content of polyunsaturated fatty acids ranged from 10% to 16%. These relatively high values may, however, cause severe problems in the production of durable sausages. The quality of pork lard is closely related to several factors that affect the composition of fatty acids and therefore has a direct impact on the technological properties of the lard, especially the formation of soft lard, and causes problems during the production of dried sausages. A methodology of sampling lard from suppliers was developed, so that the measured values of fat composition represented an average value for an entire batch. Gas chromatography was applied to determine the composition of pork adipose tissue, and the data obtained was further evaluated using HP Chemstation. The final development procedure of adipose tissue sampling enables to evaluate the quality of pork lard imported from various parts of Europe. The content of unsaturated fatty acids exceeded 60%, whereas the content of polyunsaturated fatty acids ranged from 10% to 16%. These relatively high values may, however, cause severe problems in the production of durable sausages. (en)
Title	The composition of pork lard as a raw material in meat products The composition of pork lard as a raw material in meat products (en)
skos:prefLabel	The composition of pork lard as a raw material in meat products The composition of pork lard as a raw material in meat products (en)
skos:notation	RIV/60461373:22330/12:43895207!RIV15-MZE-22330___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI111B053)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Pipek, Petr Rohlík, Bo-Anne Potůček, Tomáš Šimoniová, Anna
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	128233
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/12:43895207
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	lard, fatty acids, unsaturated, quality (en)
http://linked.open.../riv/klicoveSlovo	fatty acids quality lard unsaturated
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[9AF3AA9ED6F7]
http://linked.open...i/riv/nazevZdroje	Maso International
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer’s nutritional and health benefit.
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	2
http://linked.open...iv/tvurceVysledku	Pipek, Petr Rohlík, Bo-Anne Šimoniová, Anna Potůček, Tomáš
issn	1805-5281
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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