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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F07%3A00021246%21RIV09-MSM-22330___
rdf:type
n9:Vysledek skos:Concept
dcterms: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. 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. 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.
dcterms:title
Influence of high isostatic pressure and papain treatment on the quality of beef meat Vliv vysokého isostatického tlaku a papainu na jakost hovězího masa Influence of high isostatic pressure and papain treatment on the quality of beef meat
skos:prefLabel
Influence of high isostatic pressure and papain treatment on the quality of beef meat Vliv vysokého isostatického tlaku a papainu na jakost hovězího masa Influence of high isostatic pressure and papain treatment on the quality of beef meat
skos:notation
RIV/60461373:22330/07:00021246!RIV09-MSM-22330___
n4:aktivita
n14:V n14:S
n4:aktivity
S, V
n4:cisloPeriodika
1
n4:dodaniDat
n7:2009
n4:domaciTvurceVysledku
n10:2163438 n10:1621297
n4:druhVysledku
n17:J
n4:duvernostUdaju
n13:S
n4:entitaPredkladatele
n12:predkladatel
n4:idSjednocenehoVysledku
426249
n4:idVysledku
RIV/60461373:22330/07:00021246
n4:jazykVysledku
n16:eng
n4:klicovaSlova
high pressure; papain; beef; texture; colour
n4:klicoveSlovo
n8:beef n8:high%20pressure n8:colour n8:texture n8:papain
n4:kodStatuVydavatele
GB - Spojené království Velké Británie a Severního Irska
n4:kontrolniKodProRIV
[9E9371E9BE19]
n4:nazevZdroje
High Pressure Research
n4:obor
n15:GM
n4:pocetDomacichTvurcuVysledku
2
n4:pocetTvurcuVysledku
6
n4:rokUplatneniVysledku
n7:2007
n4:svazekPeriodika
27
n4:tvurceVysledku
Houska, Milan Pipek, Petr Šikulová, Markéta Marek, M. Schenková, Naděžda Jeleníková, Jarmila
n4:wos
000245677500028
s:issn
0895-7959
s:numberOfPages
6
n5:organizacniJednotka
22330