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Description
| - The presence of these mitochondrial enzymes in the exudate of meat might therefore indicate former freezing procedures carried out on a specific meat sample. Based on this hypothesis a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meat under different storage conditions. The detected enzyme was despite the theory also found in the exudate of fresh meat. However, comparing the enzyme activity measured in fresh meat to that measured in thawed meat, it is obvious that the enzyme activity in frozen/thawed meat is significantly higher. It was further found that the values of aconitase activity also vary in different anatomical parts of chicken meat. This might be caused by slightly different chemical composition of breasts and thighs and by the presence of bone and skin in the samples of chicken thighs..
- The presence of these mitochondrial enzymes in the exudate of meat might therefore indicate former freezing procedures carried out on a specific meat sample. Based on this hypothesis a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meat under different storage conditions. The detected enzyme was despite the theory also found in the exudate of fresh meat. However, comparing the enzyme activity measured in fresh meat to that measured in thawed meat, it is obvious that the enzyme activity in frozen/thawed meat is significantly higher. It was further found that the values of aconitase activity also vary in different anatomical parts of chicken meat. This might be caused by slightly different chemical composition of breasts and thighs and by the presence of bone and skin in the samples of chicken thighs.. (en)
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Title
| - The use of aconitase for the detection of chicken meat.
- The use of aconitase for the detection of chicken meat. (en)
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skos:prefLabel
| - The use of aconitase for the detection of chicken meat.
- The use of aconitase for the detection of chicken meat. (en)
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skos:notation
| - RIV/60461373:22330/13:43897132!RIV15-MZE-22330___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/13:43897132
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - mitochondrila enzymes, freeezing, detdection, adulteration, meat (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Food Sciences
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...vavai/riv/projekt
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Pipek, Petr
- Rohlík, Bo-Anne
- Šimoniová, Anna
- Škorpilová, Tereza
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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