About: a change in meat colour caused by the effect of atmospheric oxygen

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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)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The changes in surface colour on a slice caused by the effect of different air exposures (with intervals of 15 minutes over 3 hours) were observed. The parameters of colour L, a b, which make it possible to determine meat colour objectively, characterized the changes which occurred after cutting a musculature slice when the initial purple of myoglobin turned into the clear red of oxymyoglobin. The measurements were done with pork at M. longissimus lumborum et thoracis and M. semimembranosus. A difference was found between two muscles. Generally, a slow increase of the parameters a and b* can be observed; however, this growth was less significant than for beef. An effect of the exposure time, i.e. the duration of the exposure to the atmospheric oxygen on the parameters of pork and beef colour (M. longissimus lumborum et thoracis) was significantly different. For beef, we found two different curves of the parameters a* and b, and this occurred in approximately two-thirds of the animals to be monito The changes in surface colour on a slice caused by the effect of different air exposures (with intervals of 15 minutes over 3 hours) were observed. The parameters of colour L, a* b, which make it possible to determine meat colour objectively, characterized the changes which occurred after cutting a musculature slice when the initial purple of myoglobin turned into the clear red of oxymyoglobin. The measurements were done with pork at M. longissimus lumborum et thoracis and M. semimembranosus. A difference was found between two muscles. Generally, a slow increase of the parameters a and b* can be observed; however, this growth was less significant than for beef. An effect of the exposure time, i.e. the duration of the exposure to the atmospheric oxygen on the parameters of pork and beef colour (M. longissimus lumborum et thoracis) was significantly different. For beef, we found two different curves of the parameters a* and b*, and this occurred in approximately two-thirds of the animals to be monito (en)
Title	a change in meat colour caused by the effect of atmospheric oxygen a change in meat colour caused by the effect of atmospheric oxygen (en)
skos:prefLabel	a change in meat colour caused by the effect of atmospheric oxygen a change in meat colour caused by the effect of atmospheric oxygen (en)
skos:notation	RIV/62157124:16270/03:00000320!RIV/2004/MSM/162704/N
http://linked.open.../vavai/riv/strany	50-52
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 162700004)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2004
http://linked.open...aciTvurceVysledku	Musilová, Hana Páč, Jiří Dvořák, Petr
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	Veterinární a farmaceutická univerzita Brno / Fakulta veterinární hygieny a ekologie
http://linked.open...dnocenehoVysledku	596802
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/03:00000320
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	barva masa, kyslík, M.semimembranosus, M.longissimus lumborum et thoracis, vepřové, hovězí meat colour, oxygen, M. Semimembranosus, M.Longissimus Lumborum et Thoracis, pork, beef (en)
http://linked.open.../riv/klicoveSlovo	beef pork M. Semimembranosus M.Longissimus Lumborum et Thoracis M.longissimus lumborum et thoracis M.semimembranosus barva masa hovězí meat colour vepřové oxygen kyslík
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[C924F3733E83]
http://linked.open...i/riv/nazevZdroje	Fleischwirtschaft International
http://linked.open...in/vavai/riv/obor	FM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...UplatneniVysledku	2003
http://linked.open...v/svazekPeriodika	3
http://linked.open...iv/tvurceVysledku	Dvořák, Petr Musilová, Hana Páč, Jiří Grolichová, Magdalena
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20162700004
issn	0179-2415
number of pages	3 (xsd:int)
http://localhost/t...ganizacniJednotka	16270

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