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Description
  • Prace je tematicky zaměřena na problematiku obsahu polyaminů v hovězím mase po porážce. (cs)
  • Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in an array of important human physiological roles, including tumour growth. Physicians and dieticians thus need reliable information on polyamine contents in foods. However, data for both fresh and processed beef and pork are limited. We therefore determined the initial content of the polyamines 24 hours after slaughtering in sirloin and rump of 63 young bulls and in loin and leg of 27 pigs of both genders. Polyamines were determined as N-benzamides by micellar electrokinetic capillary chromatography. PUT and SPD contents in the most of meat samples were negligible. Mean SPM contents were about (22 +/- 6) mg kg-1 in sirloin and rump. No significant correlations at P < 0.05 were found between SPM contents in sirloin and rump, likewise between SPM contents and the age, live weight and type of the efficiency of the bulls. Mean SPM contents in barrows were (26.1 +/- 7.0) and (28.4 +/- 8.5) mg kg-1 in loin and leg, res
  • Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in an array of important human physiological roles, including tumour growth. Physicians and dieticians thus need reliable information on polyamine contents in foods. However, data for both fresh and processed beef and pork are limited. We therefore determined the initial content of the polyamines 24 hours after slaughtering in sirloin and rump of 63 young bulls and in loin and leg of 27 pigs of both genders. Polyamines were determined as N-benzamides by micellar electrokinetic capillary chromatography. PUT and SPD contents in the most of meat samples were negligible. Mean SPM contents were about (22 +/- 6) mg kg-1 in sirloin and rump. No significant correlations at P < 0.05 were found between SPM contents in sirloin and rump, likewise between SPM contents and the age, live weight and type of the efficiency of the bulls. Mean SPM contents in barrows were (26.1 +/- 7.0) and (28.4 +/- 8.5) mg kg-1 in loin and leg, res (en)
Title
  • Content of polyamines in beef and pork after animal slaughtering
  • Content of polyamines in beef and pork after animal slaughtering (en)
  • Obsah polyaminů v hovězím a vepřovém mase po porážce (cs)
skos:prefLabel
  • Content of polyamines in beef and pork after animal slaughtering
  • Content of polyamines in beef and pork after animal slaughtering (en)
  • Obsah polyaminů v hovězím a vepřovém mase po porážce (cs)
skos:notation
  • RIV/60076658:12220/06:00007230!RIV07-MSM-12220___
http://linked.open.../vavai/riv/strany
  • 321-324
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • S
http://linked.open...iv/cisloPeriodika
  • 3
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 469682
http://linked.open...ai/riv/idVysledku
  • RIV/60076658:12220/06:00007230
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Dietary polyamines; Putrescine; Spermidine; Spermine; Beef; Pork (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV
  • [0988EA70BB35]
http://linked.open...i/riv/nazevZdroje
  • European Food Research and Technology
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 223
http://linked.open...iv/tvurceVysledku
  • Kalač, Pavel
  • Křížek, Martin
  • Pelikánová, Tamara
  • Krausová, Petra
issn
  • 1438-2377
number of pages
http://localhost/t...ganizacniJednotka
  • 12220
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