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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)
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)
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)
skos:notation
  • RIV/62157124:16270/05:00000133!RIV06-MSM-16270___
http://linked.open.../vavai/riv/strany
  • 221-225
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6215712402)
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
  • 515685
http://linked.open...ai/riv/idVysledku
  • RIV/62157124:16270/05:00000133
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Colour; L*; a*; b*; modified atmosphere; pork (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [A0B57A5ACF99]
http://linked.open...v/mistoKonaniAkce
  • Miskolc, Hungary
http://linked.open...i/riv/mistoVydani
  • Miskolc, Hungary
http://linked.open...i/riv/nazevZdroje
  • 5th International Conference of PhD Students, University of Miskolc Hungary
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Saláková, Alena
  • Steinhauserová, Iva
  • Nápravníková, Eva
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • University of Miskolc, Innovation and Technology Transfer Ce
https://schema.org/isbn
  • 963-661-674-4
http://localhost/t...ganizacniJednotka
  • 16270
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