About: Changes in colour and pH of pheasant (Phasianus colchicus) packaged in modified atmosphere

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of this study was evaluated colour and pH of fresh pheasant (cock pheasant, Phasianus colchicus, 8 month of age, n = 100) carcasses cut into halves longitudinally was obtained from farm for rearing of feathered game in Jinacovice, Brno Czech Republic. Samples of pheasant carcasses without skin were individually packaged in AMILEN PA/PE The atmosphere in packages with the gas mixture A (25 % CO2 and 75 % O2) and B (25 % CO2 and 75 % N2). All the packages with pheasant samples were stored chilled (3.2 - 0.7 °C). Sampling was carried out at predetermined time intervals namely: 0 (day of packing), 7, 14, 21 and 28 days after packing. During storage in modified atmosphere A the colour of meat pheasant became darker and from 21. day were lighten. Pheasant meat packaged in modified atmosphere B became darker during storage. The colour of thigh were shown statistically differences (P <= 0.05) in L, a and b* between atmospheres during 28 days of storage. The colour of breast there were showed stat The aim of this study was evaluated colour and pH of fresh pheasant (cock pheasant, Phasianus colchicus, 8 month of age, n = 100) carcasses cut into halves longitudinally was obtained from farm for rearing of feathered game in Jinacovice, Brno Czech Republic. Samples of pheasant carcasses without skin were individually packaged in AMILEN PA/PE The atmosphere in packages with the gas mixture A (25 % CO2 and 75 % O2) and B (25 % CO2 and 75 % N2). All the packages with pheasant samples were stored chilled (3.2 - 0.7 °C). Sampling was carried out at predetermined time intervals namely: 0 (day of packing), 7, 14, 21 and 28 days after packing. During storage in modified atmosphere A the colour of meat pheasant became darker and from 21. day were lighten. Pheasant meat packaged in modified atmosphere B became darker during storage. The colour of thigh were shown statistically differences (P <= 0.05) in L, a and b* between atmospheres during 28 days of storage. The colour of breast there were showed stat (en)
Title	Changes in colour and pH of pheasant (Phasianus colchicus) packaged in modified atmosphere Changes in colour and pH of pheasant (Phasianus colchicus) packaged in modified atmosphere (en)
skos:prefLabel	Changes in colour and pH of pheasant (Phasianus colchicus) packaged in modified atmosphere Changes in colour and pH of pheasant (Phasianus colchicus) packaged in modified atmosphere (en)
skos:notation	RIV/62157124:16270/07:00001161!RIV10-MSM-16270___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6215712402)
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Gallas, Leo Saláková, Alena Steinhauserová, Iva
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
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	413221
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/07:00001161
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Colour; pheasant; packaging (en)
http://linked.open.../riv/klicoveSlovo	packaging Colour pheasant
http://linked.open...ontrolniKodProRIV	[DE3912A2539E]
http://linked.open...v/mistoKonaniAkce	Peking
http://linked.open...i/riv/mistoVydani	Peking
http://linked.open...i/riv/nazevZdroje	Proceedings of 53rd International Congress of Meat Science and Technology
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2007
http://linked.open...iv/tvurceVysledku	Saláková, Alena Gallas, Leo Steinhauserová, Iva
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2007-08-10 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
number of pages	2 (xsd:int)
http://purl.org/ne...btex#hasPublisher	China Agricultural University Press
https://schema.org/isbn	978-7-81117-239-3
http://localhost/t...ganizacniJednotka	16270

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