About: Influence of high pressure and papain treatment on some aspects of beef meat quality

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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	Vliv vysokého tlaku a ošetření papainem na kvalitu hovězího masa (tlak 100, 200, 300 MPa působící 10min). Byla sledována mikrobiální stabilita, textura a fyzikálně-chemické parametry (pH, ztráta odkapem, vaznost). (cs) Influence of post-rigor injection of papain solution and/or high pressure treatment (100, 200, 300 MPa for 10 min) on the quality of beef meat (musculus longissimus lumborum et thoracis) was studied in terms of texture, microbial quality and some physico-chemical parameters (pH, drip loss, water holding capacity). Injection of papain and pressurisation to 100 MPa led to a significant increase of meat tenderness. Application of higher pressures did not lead to further tenderisation. After the 300 MPa pressure treatment the total flora of pressurised compared to untreated samples decreased of 2.5 log cycles. Influence of post-rigor injection of papain solution and/or high pressure treatment (100, 200, 300 MPa for 10 min) on the quality of beef meat (musculus longissimus lumborum et thoracis) was studied in terms of texture, microbial quality and some physico-chemical parameters (pH, drip loss, water holding capacity). Injection of papain and pressurisation to 100 MPa led to a significant increase of meat tenderness. Application of higher pressures did not lead to further tenderisation. After the 300 MPa pressure treatment the total flora of pressurised compared to untreated samples decreased of 2.5 log cycles. (en)
Title	Vliv vysokého tlaku a ošetření papainem na kvalitu hovězího masa (cs) Influence of high pressure and papain treatment on some aspects of beef meat quality Influence of high pressure and papain treatment on some aspects of beef meat quality (en)
skos:prefLabel	Vliv vysokého tlaku a ošetření papainem na kvalitu hovězího masa (cs) Influence of high pressure and papain treatment on some aspects of beef meat quality Influence of high pressure and papain treatment on some aspects of beef meat quality (en)
skos:notation	RIV/60461373:22330/04:00012810!RIV/2005/MSM/223305/N
http://linked.open.../vavai/riv/strany	299-203
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 223300004)
http://linked.open...iv/cisloPeriodika	10
http://linked.open...vai/riv/dodaniDat	2005
http://linked.open...aciTvurceVysledku	Pipek, Petr Voldřich, Michal Marek, Miroslav Šikulová, Markéta Jeleníková, Jarmila Schenková, Naďa
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	567887
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/04:00012810
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Papain;Pressure;Beef;Texture (en)
http://linked.open.../riv/klicoveSlovo	Papain Texture Pressure Beef
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[1903E0A0EABD]
http://linked.open...i/riv/nazevZdroje	Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2004
http://linked.open...v/svazekPeriodika	22
http://linked.open...iv/tvurceVysledku	Pipek, Petr Voldřich, Michal Marek, Miroslav Jeleníková, Jarmila Šikulová, Markéta Schenková, Naďa
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20223300004
issn	1212-1800
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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