About: Change of Colour and pH-value in Pheasant Meat after Ionizing Radiation Exposure

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Cílem této práce bylo studium účinku ionizujícího záření na změnu barvy a hodnot pH u prsního a stehenního svalu bažantů. Byly sledovány parametry barvy L* a* b* před ozářením (24 hodin po zabití) a po ozáření (60Co zdroj, dávky 2,5 a 5 kGy). Pokles parametru L, tedy ztmavnutí, u všech ozářených vzorků nebylo statisticky průkazné. Naproti tomu statisticky průkazně vyšší hodnoty parametru b u obou ozářených skupin ukazují na poněkud výraznější žluté zabarvení prsní svaloviny. Vlivem záření o dávce 5 kGy došlo u svaloviny stehna k statisticky průkaznému (α = 0.05) poklesu průměrné hodnoty parametru a* z 8.99 na 7.10. Nicméně výše uvedené změny nemají žádný negativní vliv na zákazníka. (cs) The purpose of this paper is to study the impact of ionizing radiation on the changes of colour and the pH-value of pectoral and femoral musculature in pheasants (Phasianus colchicus ) The parameters of colour L, a and b* were observed before irradiation (24 hours post mortem) and after irradiation (60Co source, doses of 2.5 and 5 kGy). No reduction of the L* parameter, i.e. darkening, for all exposed samples was not a significantly. On the other hand, a significantly higher b* parameters for both exposed groups shown rather remarkably yellow colouring of pectoral musculature. Due to irradiation with a dose of 5 kGy a a significantly reduction (α = 0.05) of the average a* parameter from 8.99 to 7.10 was observed. However, the above-mentioned changes would not have any negative impact on the consumer. The purpose of this paper is to study the impact of ionizing radiation on the changes of colour and the pH-value of pectoral and femoral musculature in pheasants (Phasianus colchicus ) The parameters of colour L, a and b* were observed before irradiation (24 hours post mortem) and after irradiation (60Co source, doses of 2.5 and 5 kGy). No reduction of the L* parameter, i.e. darkening, for all exposed samples was not a significantly. On the other hand, a significantly higher b* parameters for both exposed groups shown rather remarkably yellow colouring of pectoral musculature. Due to irradiation with a dose of 5 kGy a a significantly reduction (α = 0.05) of the average a* parameter from 8.99 to 7.10 was observed. However, the above-mentioned changes would not have any negative impact on the consumer. (en)
Title	Change of Colour and pH-value in Pheasant Meat after Ionizing Radiation Exposure Change of Colour and pH-value in Pheasant Meat after Ionizing Radiation Exposure (en) Změna barvy a pH v bažantím mase po ozařování. (cs)
skos:prefLabel	Change of Colour and pH-value in Pheasant Meat after Ionizing Radiation Exposure Change of Colour and pH-value in Pheasant Meat after Ionizing Radiation Exposure (en) Změna barvy a pH v bažantím mase po ozařování. (cs)
skos:notation	RIV/62157124:16270/07:00001371!RIV08-MSM-16270___
http://linked.open.../vavai/riv/strany	s67-s71
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	supp 8
http://linked.open...vai/riv/dodaniDat	2008
http://linked.open...aciTvurceVysledku	Dvořák, Petr Doležalová, Jana
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	413201
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/07:00001371
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Irradiation; Phasianus colchicus; gamma-rays; food safety; irradiation pasteurization. (en)
http://linked.open.../riv/klicoveSlovo	food safety Irradiation gamma-rays irradiation pasteurization. Phasianus colchicus
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[82D68215BA36]
http://linked.open...i/riv/nazevZdroje	Acta veterinaria Brno
http://linked.open...in/vavai/riv/obor	BO
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2007
http://linked.open...v/svazekPeriodika	46
http://linked.open...iv/tvurceVysledku	Dvořák, Petr Kunová, Jana Vodňanský, Milan
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	0001-7213
number of pages	5 (xsd:int)
http://localhost/t...ganizacniJednotka	16270

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