| Attributes | Values |
|---|
| rdf:type
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| Description
| - ???????????? ???????? ??????? ????? ??????? ????? ??????????? ?? ???? ?????????? ???????????????? ???- ?????. ?? ???????? ??????? ?????? ????? ???????? ? ???????????? ????????? ? ???????????????? ???????- ???, ? ??????, ?????????? ??? ???? ?????????? ???? ????????. ??????? ?????????? ??????? ???????? ???? ??????????? ? ???????????????? ????????. ? ???? ????? ?????????? ??????? ??????? ???????? ?? ???????? ? ???- ????????? ????? ????. ???????? ?????????? ????? ??????- ??? ?????? ????? ? ?????? ????? ?? 20% ?? ?????????????? ??????. ??????? ??????? ???????? ?????? ??????????? ?????????? ? ????? ? ??????? ????????? ?????????? ???????, ??? ??? ???????? ??? ????????????, ?????? ???? ?????????? ?????? ????????? ?????????. ?????????? ??????? ???????? ?? ????????? ????????? ???? ??????? ?? ???????? ????????, ?????? ??? ???????????????? ???? ???????? ???? ???????? ????????? ? ??????????? ????????. ?? ???????? ????????? ???????????? ??????? (?????????????? ??? ??????????) ? ????????????????? ????????, ? ?????????? ???????? ????????????? ???????? ?????? ?????. ???? ??????????????? ???????? ???????, ??????? ?????????? ??????????? ?????, ????????? ??????? ? ????????, ????????????? ? ????? ???????? ????? ????????. ?? ?????? ?? ??, ??? ????? ???????? ????? ?????????, ??????????? ???????? ???? ??? ?? ??????????.
- The economy of ham production can be improved by shortening it. The texture of hams is influenced by the maturation time and applying certain changes in the ham technology, the maturation stage can be shortened, or even skipped. The impact of the reduced maturation time was studied under industrial conditions. For the verification of this option, the influence of maturation time , on the texture and the stability of colour, was studied. The texture was evaluated by measuring the shear force, and pressing of the sample to 20 % of origin height. The colour was evaluated by reflectance spectrophotometry and video image analysis. The affect of maturation was not unambiguous because of a large scatter of measured values as the material was inhomogeneous and only some tendencies were observed. The reduction of maturation time has no significant affect on the texture, but the total absence of maturation tends to soften the texture. The texture was influenced by the ham?s? shape (cylindrical vs. quadratic) and by the storage period, which increased the shear force. The colour of fresh cuts exposed to light changed sooner at slices of hams, which were produced in a shorter maturation period. Although the reduction of maturation time is possible, a minimal period is still needed (en)
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| Title
| - The effect of maturation time on texture and colour cooked ham (en)
- ??????? ??????? ???????? ?? ???????? ? ???? ???????? ???????.
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| skos:prefLabel
| - The effect of maturation time on texture and colour cooked ham (en)
- ??????? ??????? ???????? ?? ???????? ? ???? ???????? ???????.
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| skos:notation
| - RIV/60461373:22330/13:43895200!RIV14-MSM-22330___
|
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| |
| http://linked.open...iv/cisloPeriodika
| |
| http://linked.open...vai/riv/dodaniDat
| |
| http://linked.open...aciTvurceVysledku
| |
| http://linked.open.../riv/druhVysledku
| |
| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
| |
| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/13:43895200
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - Cooked ham, tumbling, maturation, texture, colour (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| - DE - Spolková republika Německo
|
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| - Fleischwirtschaft International
|
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Pipek, Petr
- Rohlík, Bo-Anne
- Potůček, Tomáš
|
| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
| |
| http://localhost/t...ganizacniJednotka
| |
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