About: Influence of high isostatic pressure and papain treatment on the quality of beef meat

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About: Influence of high isostatic pressure and papain treatment on the quality of beef meat 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)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The 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, colour and organoleptic quality. Injection of papain and pressurization to 100 MPa led to a significant increase of meat tenderness. Application of higher pressures did not lead to further tenderization but paler colour. After cooking (65 degrees C, 40 min), the proportion of hemichromes in all the papain and/or pressure-treated samples increased to the same level and all the colour differences were suppressed. The 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, colour and organoleptic quality. Injection of papain and pressurization to 100 MPa led to a significant increase of meat tenderness. Application of higher pressures did not lead to further tenderization but paler colour. After cooking (65 degrees C, 40 min), the proportion of hemichromes in all the papain and/or pressure-treated samples increased to the same level and all the colour differences were suppressed. (en) Byl studován vliv postmortálního naástřiku papainu a vysokého tlaku (100, 200, 300 MPa for 10 min) na jakost hovězího masa (musculus longissimus lumborum et thoracis) na texturu, barv u a organoleptickou jakost. nástřik papainu a presurizace do 100 MPa vedal k významnému zvýšení křehksosti. (cs)
Title	Influence of high isostatic pressure and papain treatment on the quality of beef meat Influence of high isostatic pressure and papain treatment on the quality of beef meat (en) Vliv vysokého isostatického tlaku a papainu na jakost hovězího masa (cs)
skos:prefLabel	Influence of high isostatic pressure and papain treatment on the quality of beef meat Influence of high isostatic pressure and papain treatment on the quality of beef meat (en) Vliv vysokého isostatického tlaku a papainu na jakost hovězího masa (cs)
skos:notation	RIV/60461373:22330/07:00021246!RIV09-MSM-22330___
http://linked.open...avai/riv/aktivita	S V
http://linked.open...avai/riv/aktivity	S, V
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2009
http://linked.open...aciTvurceVysledku	Pipek, Petr Jeleníková, Jarmila
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	426249
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/07:00021246
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	high pressure; papain; beef; texture; colour (en)
http://linked.open.../riv/klicoveSlovo	papain texture beef colour high pressure
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[9E9371E9BE19]
http://linked.open...i/riv/nazevZdroje	High Pressure Research
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2007
http://linked.open...v/svazekPeriodika	27
http://linked.open...iv/tvurceVysledku	Pipek, Petr Houska, Milan Marek, M. Jeleníková, Jarmila Schenková, Naděžda Šikulová, Markéta
http://linked.open...ain/vavai/riv/wos	000245677500028
issn	0895-7959
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	Influence of high isostatic pressure and papain treatment on the quality of beef meat Influence of high isostatic pressure and papain treatment on the quality of beef meat Influence of high isostatic pressure and papain treatment on the quality of beef meat

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