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| rdf:type
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| Description
| - This work deals the classification of raw material on the appearance of destructured zones and dark red zones ie. two-tone effect. In the last decades, destructured zones cause the major problem in cooked ham and this problem has a significant effect on the economics of cooked ham production. This defect is described as light, soft and exudative areas which are unsuitable for mechanical slicing after the heat treatment. For the production of highest quality of cooked hams the producers have to used only muscles of pork leg. In this study, two groups of cooked ham were evaluated. The first group of hams (SH ) were produced from the m. adductor and m. semmimembranosus and second group (TH) were produced from M. adductor only. Destructured and dark red zones were analyzed using image analysis on slices of hams. The average area of destructured zones in SH was 15.4 % and in TH was 14.1 % and these differences were not been statistically significant. Regarding the results of the appearance of dark zones ( two-tone effect ) in SH 5.6 % were significantly higher ( p { 0.05) with compared to TH ( 1.9%). From the results indicate that the classification of the raw material does not effect on the appearance of destructured zones but has effect the appearance of dark zones.
- This work deals the classification of raw material on the appearance of destructured zones and dark red zones ie. two-tone effect. In the last decades, destructured zones cause the major problem in cooked ham and this problem has a significant effect on the economics of cooked ham production. This defect is described as light, soft and exudative areas which are unsuitable for mechanical slicing after the heat treatment. For the production of highest quality of cooked hams the producers have to used only muscles of pork leg. In this study, two groups of cooked ham were evaluated. The first group of hams (SH ) were produced from the m. adductor and m. semmimembranosus and second group (TH) were produced from M. adductor only. Destructured and dark red zones were analyzed using image analysis on slices of hams. The average area of destructured zones in SH was 15.4 % and in TH was 14.1 % and these differences were not been statistically significant. Regarding the results of the appearance of dark zones ( two-tone effect ) in SH 5.6 % were significantly higher ( p { 0.05) with compared to TH ( 1.9%). From the results indicate that the classification of the raw material does not effect on the appearance of destructured zones but has effect the appearance of dark zones. (en)
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| Title
| - Classification of raw material and their effect on selected textural and colour properties of cooked ham
- Classification of raw material and their effect on selected textural and colour properties of cooked ham (en)
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| skos:prefLabel
| - Classification of raw material and their effect on selected textural and colour properties of cooked ham
- Classification of raw material and their effect on selected textural and colour properties of cooked ham (en)
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| skos:notation
| - RIV/62157124:16270/14:43873010!RIV15-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...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/62157124:16270/14:43873010
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - image analysis; pork meat; muscle; destructured zones (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
| |
| http://linked.open...i/riv/mistoVydani
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| http://linked.open...i/riv/nazevZdroje
| - XVI. Konference mladých vědeckých pracovníků s mezinárodní účastí Sborník příspěvků
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| 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
- Tremlová, Bohuslava
- Kameník, Josef
- Bednářová, Martina
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| http://linked.open...vavai/riv/typAkce
| |
| http://linked.open.../riv/zahajeniAkce
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| - Veterinární a farmaceutická univerzita Brno
|
| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
| |
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