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rdf:type
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Description
| - Barva vepřového masa baleného v modifikované atmosféře (cs)
- The colour stability of meat is influenced by a large number of factors, some being of a biochemical nature and some due to handling during the slaughter process. In addition to these factors there are packaging and storage conditions. The object of this study was to develop a description of a relationship between the discolouration of pork packed in modified atmosphere and the combined effect of time, pH and amount of oxygen. The effect of storage time is the most important. Storage time has significant correlation (P<0.05) with value L*, b* chroma C* and amount of oxygen (% O2).Statistically significant correlations are changing among parameters within time of storage.
- The colour stability of meat is influenced by a large number of factors, some being of a biochemical nature and some due to handling during the slaughter process. In addition to these factors there are packaging and storage conditions. The object of this study was to develop a description of a relationship between the discolouration of pork packed in modified atmosphere and the combined effect of time, pH and amount of oxygen. The effect of storage time is the most important. Storage time has significant correlation (P<0.05) with value L*, b* chroma C* and amount of oxygen (% O2).Statistically significant correlations are changing among parameters within time of storage. (en)
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Title
| - Colour stability of fresh pork in modified atmospheres
- Colour stability of fresh pork in modified atmospheres (en)
- Barva vepřového masa baleného v modifikované atmosféře (cs)
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skos:prefLabel
| - Colour stability of fresh pork in modified atmospheres
- Colour stability of fresh pork in modified atmospheres (en)
- Barva vepřového masa baleného v modifikované atmosféře (cs)
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skos:notation
| - RIV/62157124:16270/05:00000133!RIV06-MSM-16270___
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http://linked.open.../vavai/riv/strany
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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...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/62157124:16270/05:00000133
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - Colour; L*; a*; b*; modified atmosphere; pork (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...v/mistoKonaniAkce
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - 5th International Conference of PhD Students, University of Miskolc Hungary
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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...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Saláková, Alena
- Steinhauserová, Iva
- Nápravníková, Eva
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http://linked.open...vavai/riv/typAkce
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http://linked.open.../riv/zahajeniAkce
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http://linked.open...n/vavai/riv/zamer
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - University of Miskolc, Innovation and Technology Transfer Ce
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https://schema.org/isbn
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http://localhost/t...ganizacniJednotka
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