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| Description
| - In our study, we tested biogenic amine concentrations in 20 eviscerated pheasants killed by pithing (the slaughtering technique in which the spinal cord of the animals is severed and their brain is destroyed) and stored at 7 °C for 21 days. Biogenic amine concentrations in breast and thigh muscles were analysed by reverse phase liquid chromatography. In the thigh muscle, the highest increases during the storage time were found in cadaverine (20.17 +/- 18.66 mg/kg), putrescine (4.39 +/- 4.17 mg/kg) and tyramine (15.20 +/- 16.88 mg/kg) concentrations. Changes of biogenic amine concentrations in the breast muscle were minimal during the whole storage time. The concentration of biogenic amines in meat is associated with the presence of contaminating microorganisms. For that reason, biogenic amines are often used as markers of meat spoilage in various livestock species. Based on our results, the biogenic amines cadaverine, putrescine and tyramine may be considered the main indicators of hygienic quality of pheasant meat. We can recommend storing pithed pheasants treated by evisceration no longer than for seven days at 7 °C. After that period, biogenic amine concentrations in meat begin to change. The main significance of this study lies in the extension of the lack information about the content of biogenic amines in the meat of eviscerated pithed pheasant and also about changes of their concentrations during the course of storage.
- In our study, we tested biogenic amine concentrations in 20 eviscerated pheasants killed by pithing (the slaughtering technique in which the spinal cord of the animals is severed and their brain is destroyed) and stored at 7 °C for 21 days. Biogenic amine concentrations in breast and thigh muscles were analysed by reverse phase liquid chromatography. In the thigh muscle, the highest increases during the storage time were found in cadaverine (20.17 +/- 18.66 mg/kg), putrescine (4.39 +/- 4.17 mg/kg) and tyramine (15.20 +/- 16.88 mg/kg) concentrations. Changes of biogenic amine concentrations in the breast muscle were minimal during the whole storage time. The concentration of biogenic amines in meat is associated with the presence of contaminating microorganisms. For that reason, biogenic amines are often used as markers of meat spoilage in various livestock species. Based on our results, the biogenic amines cadaverine, putrescine and tyramine may be considered the main indicators of hygienic quality of pheasant meat. We can recommend storing pithed pheasants treated by evisceration no longer than for seven days at 7 °C. After that period, biogenic amine concentrations in meat begin to change. The main significance of this study lies in the extension of the lack information about the content of biogenic amines in the meat of eviscerated pithed pheasant and also about changes of their concentrations during the course of storage. (en)
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| Title
| - Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 °C
- Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 °C (en)
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| skos:prefLabel
| - Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 °C
- Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 °C (en)
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| skos:notation
| - RIV/62157124:16270/13:43872034!RIV14-MSM-16270___
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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...iv/cisloPeriodika
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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/62157124:16270/13:43872034
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - tyramine; cadaverine; putrescine; hygienic quality; Game meat (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
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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...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Bořilová, Gabriela
- Maršálek, Petr
- Večerek, Vladimír
- Steinhauserová, Iva
- Hutařová, Zdeňka
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| http://linked.open...ain/vavai/riv/wos
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| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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| http://bibframe.org/vocab/doi
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| http://localhost/t...ganizacniJednotka
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