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Statements

Subject Item

n2:RIV%2F60461373%3A22330%2F06%3A00020947%21RIV09-MSM-22330___

rdf:type

skos:Concept n18:Vysledek

dcterms:description

Použití oxidu uhelnatého a vyloučení kyslíku v modifikované atmosféře při balení čerstvého masa znamená lepší stabilizaci barvy. Vedle zabránění oxidace hemových barviv došlo i k omezení oxidace lipidů. Carbon monoxide stabilized the fresh colour of packaged minced meat forming carboxymyoglobine. The objection against its use is possible masking of meat spoilage. It can be assumed that this oxidation is under carbon monoxide atmosphere delayed not only by the absence of oxygen, but also by the formation of carboxymyoglobin that is not oxidized and thus less FeIII+ ions are available as catalyst for lipid oxidation. Carbon monoxide stabilized the fresh colour of packaged minced meat forming carboxymyoglobine. The objection against its use is possible masking of meat spoilage. It can be assumed that this oxidation is under carbon monoxide atmosphere delayed not only by the absence of oxygen, but also by the formation of carboxymyoglobin that is not oxidized and thus less FeIII+ ions are available as catalyst for lipid oxidation.

dcterms:title

Barva mělněného masa v atmosféře oxidu uhlenatého Colour of minced meat under carbon monoxide.. Colour of minced meat under carbon monoxide..

skos:prefLabel

Colour of minced meat under carbon monoxide.. Barva mělněného masa v atmosféře oxidu uhlenatého Colour of minced meat under carbon monoxide..

skos:notation

RIV/60461373:22330/06:00020947!RIV09-MSM-22330___

n3:aktivita

n15:S

n3:aktivity

S

n3:dodaniDat

n11:2009

n3:domaciTvurceVysledku

n8:1621297

n3:druhVysledku

n17:D

n3:duvernostUdaju

n10:S

n3:entitaPredkladatele

n13:predkladatel

n3:idSjednocenehoVysledku

469084

n3:idVysledku

RIV/60461373:22330/06:00020947

n3:jazykVysledku

n16:eng

n3:klicovaSlova

colour; minced meat; carbon monoxide..

n3:klicoveSlovo

n9:colour n9:carbon%20monoxide.. n9:minced%20meat

n3:kontrolniKodProRIV

[603E5513D533]

n3:mistoKonaniAkce

Dublin

n3:mistoVydani

Wageningen

n3:nazevZdroje

International Congress of Meat Science and Technology

n3:obor

n12:GM

n3:pocetDomacichTvurcuVysledku

1

n3:pocetTvurcuVysledku

4

n3:rokUplatneniVysledku

n11:2006

n3:tvurceVysledku

Milatová, Eva Pipek, Petr Smékal, Oldřich Izumimoto, Masatoshi

n3:typAkce

n4:WRD

n3:zahajeniAkce

2008-08-10+02:00

s:numberOfPages

2

n20:hasPublisher

Wageningen Academic publishers

n7:isbn

90-8686-010-9

n19:organizacniJednotka

22330