About: The effect of rosemary extract on meat products' properties

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: The effect of rosemary extract on meat products' properties Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The visual appraisal of meat and meat products is critical for the consumer's purchasing decisions as they relate colour to freshness. A suitable method to lower the amount of used chemical additives, added to meat products, is to use natural substances (e.g. spices and plant extracts), which can positively affect not only the colour but also the shelf-life of meat products. Besides they are a natural part of meat products and can also pleasantly affect their organoleptic characteristics. The colour of the studied meat products was evaluated by using video image analysis (VIA). Pictures of the meat products were taken by a scanner (HP Scanjet 5470c) and were evaluated using specialized soft-ware (NIS Elements 2.30). The study focused on the possibility of using new spice and plant extracts as antioxidants in meat products. Among the tested antioxidants the rosemary extract showed to be the most effective, especially its light fraction. The positive effect of the rosemary extract is multiplied by adding lycopene, which is not only an antioxidant but also a colorant. The effect of the rosemary antioxidant was studied on dried-cooked sausages, hams, fermented salami with paprika, minced meat, and bones (bone marrow). The visual appraisal of meat and meat products is critical for the consumer's purchasing decisions as they relate colour to freshness. A suitable method to lower the amount of used chemical additives, added to meat products, is to use natural substances (e.g. spices and plant extracts), which can positively affect not only the colour but also the shelf-life of meat products. Besides they are a natural part of meat products and can also pleasantly affect their organoleptic characteristics. The colour of the studied meat products was evaluated by using video image analysis (VIA). Pictures of the meat products were taken by a scanner (HP Scanjet 5470c) and were evaluated using specialized soft-ware (NIS Elements 2.30). The study focused on the possibility of using new spice and plant extracts as antioxidants in meat products. Among the tested antioxidants the rosemary extract showed to be the most effective, especially its light fraction. The positive effect of the rosemary extract is multiplied by adding lycopene, which is not only an antioxidant but also a colorant. The effect of the rosemary antioxidant was studied on dried-cooked sausages, hams, fermented salami with paprika, minced meat, and bones (bone marrow). (en)
Title	The effect of rosemary extract on meat products' properties The effect of rosemary extract on meat products' properties (en)
skos:prefLabel	The effect of rosemary extract on meat products' properties The effect of rosemary extract on meat products' properties (en)
skos:notation	RIV/60461373:22330/11:43892961!RIV12-MPO-22330___
http://linked.open...avai/predkladatel	Fakulta potravinářské a biochemické technologie
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(FT-TA3/059)
http://linked.open...iv/cisloPeriodika	192
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Pipek, Petr Rohlík, Bo-Anne
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	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	196431
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/11:43892961
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	oxidation; colour; products; meat; rosemary (en)
http://linked.open.../riv/klicoveSlovo	meat oxidation colour products rosemary
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[1DAD44483212]
http://linked.open...i/riv/nazevZdroje	Mitteillungsblatt Fleischforschung Kulmbach
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...vavai/riv/projekt	*Impact of selected additives on shelf life, colour, water binding capacity, texture and organoleptic properties of meat products.
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	50
http://linked.open...iv/tvurceVysledku	Pipek, Petr Rohlík, Bo-Anne
issn	1862-6440
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	The effect of rosemary extract on meat products' properties The effect of rosemary extract on meat products' properties

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 114 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software