About: Eating Quality Enhancement of Cooked Pork and Beef by Ripening in Brine and Vacuum Cooling

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

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The paper describes two ways of potential quality enhancement of cooked meat cooled by vacuum cooling. The first process was based on vacuum cooling of cooked meat together with hot sauce, and the results indicated that this process was not effective enough to uniformly distribute the flavour and taste substances from the sauce into the centre of meat pieces. Therefore, the second process was designed. The raw meat was ripened for three days in special brine, which was the basic component of sauces (the brine composed of vegetables and spice was then used for preparing the sauces). The meat was then cooked and vacuum cooled in this brine. With this second process, the quality parameters such as flavour and taste of the product had been substantially increased. The paper describes two ways of potential quality enhancement of cooked meat cooled by vacuum cooling. The first process was based on vacuum cooling of cooked meat together with hot sauce, and the results indicated that this process was not effective enough to uniformly distribute the flavour and taste substances from the sauce into the centre of meat pieces. Therefore, the second process was designed. The raw meat was ripened for three days in special brine, which was the basic component of sauces (the brine composed of vegetables and spice was then used for preparing the sauces). The meat was then cooked and vacuum cooled in this brine. With this second process, the quality parameters such as flavour and taste of the product had been substantially increased. (en) Článek popisuje dva způsoby zlepšení kvality vařeného masa chlazeného vakuovým chlazením. První metoda spočívá v chlazení masa současně s omáčkou. Tento způsob se ukázal jako nedostatečně efektivní, neboť omáčka zvýší při chlazení svou viskozitu a neproniká dostatečně rovnoměrně do pórů masa. Proto byl vyzkoumán druhý způsob, který spočívá ve zrání masa po dobu tří dnů ve speciálním nálevu, jehož složení odpovídá základu na omáčku z hlediska obsahu koření a zeleniny. Maso je potom vařeno i chlazeno v tomto nálevu. Parametry kvality (chuť a vůně) takového masa se výrazně zlepšily oproti masu vařenému a chlazenému ve vodě. (cs)
Title	Eating Quality Enhancement of Cooked Pork and Beef by Ripening in Brine and Vacuum Cooling Zlepšení senzorické kvality vařeného vepřového a hovězího masa zráním v láku a vakuovým chlazením (cs) Eating Quality Enhancement of Cooked Pork and Beef by Ripening in Brine and Vacuum Cooling (en)
skos:prefLabel	Eating Quality Enhancement of Cooked Pork and Beef by Ripening in Brine and Vacuum Cooling Zlepšení senzorické kvality vařeného vepřového a hovězího masa zráním v láku a vakuovým chlazením (cs) Eating Quality Enhancement of Cooked Pork and Beef by Ripening in Brine and Vacuum Cooling (en)
skos:notation	RIV/00027022:_____/05:8P005947!RIV08-GA0-00027022
http://linked.open.../vavai/riv/strany	357-362
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(GA101/02/0649)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2008
http://linked.open...aciTvurceVysledku	Houška, Milan Landfeld, Aleš
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	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	519052
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/05:8P005947
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Vacuum cooling; Meat quality; Mass loss; Sauce; Cooked meat; Pork; Beef (en)
http://linked.open.../riv/klicoveSlovo	Vacuum cooling Cooked meat Mass loss Sauce Beef Meat quality Pork
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[2A1D846003E5]
http://linked.open...i/riv/nazevZdroje	Journal of Food Engineering
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...vavai/riv/projekt	Modelling of heat transfer, flow and residence time distributions in apparatures of the food industry
http://linked.open...UplatneniVysledku	2005
http://linked.open...v/svazekPeriodika	68
http://linked.open...iv/tvurceVysledku	Houška, Milan Landfeld, Aleš Da-Wen, S.
issn	0260-8774
number of pages	6 (xsd:int)
is http://linked.open...avai/riv/vysledek of	Eating Quality Enhancement of Cooked Pork and Beef by Ripening in Brine and Vacuum Cooling

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