About: Iridescence na řezu masných výrobků

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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	Iridescence is a common problem that appears from a cut surface of ham slice. The dominant colour is usually green and consumers sometimes confuse this phenomenon with green myoglobin pigments associated with microbial growth. Iridescence was evaluated on ham surface during drying up by image analysis. Also it was obtained microbial quality of these meat products. Images of the meat products with iridescence were obtained by means of the digital camera Olympus-C-5050 and stereomicroscopy SZX. Image analysis measurement verified that colour spectrum is changed during drying up of ham products. The water content of meat product has influence on occurrence of iridescence. The results of microbiological analysis showed that the counts of lactobacilli at spoiled meat products were significantly higher compared to not spoiled meat products with or without iridescence. Iridescence of meat products is not caused by microbial degradation. Iridescence is a common problem that appears from a cut surface of ham slice. The dominant colour is usually green and consumers sometimes confuse this phenomenon with green myoglobin pigments associated with microbial growth. Iridescence was evaluated on ham surface during drying up by image analysis. Also it was obtained microbial quality of these meat products. Images of the meat products with iridescence were obtained by means of the digital camera Olympus-C-5050 and stereomicroscopy SZX. Image analysis measurement verified that colour spectrum is changed during drying up of ham products. The water content of meat product has influence on occurrence of iridescence. The results of microbiological analysis showed that the counts of lactobacilli at spoiled meat products were significantly higher compared to not spoiled meat products with or without iridescence. Iridescence of meat products is not caused by microbial degradation. (en) Iridescence is a common problem that appears from a cut surface of ham slice. The dominant colour is usually green and consumers sometimes confuse this phenomenon with green myoglobin pigments associated with microbial growth. Iridescence was evaluated on ham surface during drying up by image analysis. Also it was obtained microbial quality of these meat products. Images of the meat products with iridescence were obtained by means of the digital camera Olympus-C-5050 and stereomicroscopy SZX. Image analysis measurement verified that colour spectrum is changed during drying up of ham products. The water content of meat product has influence on occurrence of iridescence. The results of microbiological analysis showed that the counts of lactobacilli at spoiled meat products were significantly higher compared to not spoiled meat products with or without iridescence. Iridescence of meat products is not caused by microbial degradation. (cs)
Title	Iridescence na řezu masných výrobků Iridescence na řezu masných výrobků (cs) Iridescence on the surface of meat products (en)
skos:prefLabel	Iridescence na řezu masných výrobků Iridescence na řezu masných výrobků (cs) Iridescence on the surface of meat products (en)
skos:notation	RIV/60461373:22330/04:00012821!RIV/2005/MSM/223305/N
http://linked.open.../vavai/riv/strany	201;204
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 223300004)
http://linked.open...vai/riv/dodaniDat	2005
http://linked.open...aciTvurceVysledku	Pipek, Petr Krátká, Jana Šikulová, Markéta Vymětalová, Veronika Jeleníková, Jarmila Fiala, Jaromír
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
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	568997
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/04:00012821
http://linked.open...riv/jazykVysledku	cze - čeština
http://linked.open.../riv/klicovaSlova	Iridescence;Ham;Meat products;Microbial growth (en)
http://linked.open.../riv/klicoveSlovo	Iridescence Meat products Microbial growth Ham
http://linked.open...ontrolniKodProRIV	[767921933763]
http://linked.open...v/mistoKonaniAkce	Detva, SR
http://linked.open...i/riv/mistoVydani	Detva
http://linked.open...i/riv/nazevZdroje	6.konferencia Výživa - potraviny- legislativa
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...iv/tvurceVysledku	Krátká, Jana Pipek, Petr Vymětalová, Veronika Fiala, Jaromír Jeleníková, Jarmila Šikulová, Markéta
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2004-09-22 (xsd:date)
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20223300004
number of pages	4 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Slovenská technická univerzita v Bratislave. Vydavateľstvo STU
https://schema.org/isbn	80-227-2155-7
http://localhost/t...ganizacniJednotka	22330

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