About: Stabilization of Minced Meat Colour by Carbon Monoxide

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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 effect of carbon monoxide onto colour stabilisation and of ground meat was studied. In the same time an oxidation of lipids by TBARS Meat colour was evaluated using reflectance spectrophotometry and video image analysis (software NIS elements). Ground meat (beef and the mixture of beef and pork) was under industrial conditions packed into different modified atmospheres (MA) containing oxygen, carbon dioxide, carbon monoxide and nitrogen in three different combinations. Carbon monoxide prevented oxidation of lipids and haem pigments in grinded meat and stabilized the red colour of minced meat in this way. The redness a* of meat packed in CO was constant during storage (nearly a=20) unlike MA containing oxygen, where this value decreased (a=5). TBA at oxygen containing atmosphere raised to 2 mg.kg-1, while at CO atmosphere did not exceed 0.1 mg.kg-1. The effect of carbon monoxide onto colour stabilisation and of ground meat was studied. In the same time an oxidation of lipids by TBARS Meat colour was evaluated using reflectance spectrophotometry and video image analysis (software NIS elements). Ground meat (beef and the mixture of beef and pork) was under industrial conditions packed into different modified atmospheres (MA) containing oxygen, carbon dioxide, carbon monoxide and nitrogen in three different combinations. Carbon monoxide prevented oxidation of lipids and haem pigments in grinded meat and stabilized the red colour of minced meat in this way. The redness a* of meat packed in CO was constant during storage (nearly a=20) unlike MA containing oxygen, where this value decreased (a=5). TBA at oxygen containing atmosphere raised to 2 mg.kg-1, while at CO atmosphere did not exceed 0.1 mg.kg-1. (en) Vliv oxidu uhelnatého na stabilizaci barvy mletého amsa byl studován. Současně byla sledována i oxidace lipidů pomocí TBA. Barva byla hodnocena reflexní spektrofotometrií i pomocí analýzy obrazu (software NIS elements). Mleté maso (hovězí a směs hovězího a vepřového) bylo baleno v průmyslových podmínkách do několika typů atmosfér obsahujících různé kombinace kyslíku, oxidu uhličitého, uhelnatého a dusíku.Oxid uhelnatý bránil oxidfaci hemových barviv i oipid a tím stabilizoval barvu mas. (cs)
Title	Stabilization of Minced Meat Colour by Carbon Monoxide Stabilizace barvy mletého masa působením oxidu uhelnatého (cs) Stabilization of Minced Meat Colour by Carbon Monoxide (en)
skos:prefLabel	Stabilization of Minced Meat Colour by Carbon Monoxide Stabilizace barvy mletého masa působením oxidu uhelnatého (cs) Stabilization of Minced Meat Colour by Carbon Monoxide (en)
skos:notation	RIV/60461373:22330/08:00021077!RIV09-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	6
http://linked.open...vai/riv/dodaniDat	2009
http://linked.open...aciTvurceVysledku	Pipek, Petr
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	396891
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/08:00021077
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	meat; MAP; carbon monoxide; colour; TBA (en)
http://linked.open.../riv/klicoveSlovo	TBA meat MAP colour carbon monoxide
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[79FE251857BC]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2008
http://linked.open...v/svazekPeriodika	26
http://linked.open...iv/tvurceVysledku	Pipek, Petr Staruch, Ladislav Izumimoto, Masatoshi
http://linked.open...ain/vavai/riv/wos	000260666300003
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	Stabilization of Minced Meat Colour by Carbon Monoxide Stabilization of Minced Meat Colour by Carbon Monoxide Stabilization of Minced Meat Colour by Carbon Monoxide Stabilization of Minced Meat Colour by Carbon Monoxide

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