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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F11%3A43892961%21RIV12-MPO-22330___
rdf:type
skos:Concept n14:Vysledek
dcterms:description
The visual appraisal of meat and meat products is critical for the consumer's purchasing decisions as they relate colour to freshness. A suitable method to lower the amount of used chemical additives, added to meat products, is to use natural substances (e.g. spices and plant extracts), which can positively affect not only the colour but also the shelf-life of meat products. Besides they are a natural part of meat products and can also pleasantly affect their organoleptic characteristics. The colour of the studied meat products was evaluated by using video image analysis (VIA). Pictures of the meat products were taken by a scanner (HP Scanjet 5470c) and were evaluated using specialized soft-ware (NIS Elements 2.30). The study focused on the possibility of using new spice and plant extracts as antioxidants in meat products. Among the tested antioxidants the rosemary extract showed to be the most effective, especially its light fraction. The positive effect of the rosemary extract is multiplied by adding lycopene, which is not only an antioxidant but also a colorant. The effect of the rosemary antioxidant was studied on dried-cooked sausages, hams, fermented salami with paprika, minced meat, and bones (bone marrow). The visual appraisal of meat and meat products is critical for the consumer's purchasing decisions as they relate colour to freshness. A suitable method to lower the amount of used chemical additives, added to meat products, is to use natural substances (e.g. spices and plant extracts), which can positively affect not only the colour but also the shelf-life of meat products. Besides they are a natural part of meat products and can also pleasantly affect their organoleptic characteristics. The colour of the studied meat products was evaluated by using video image analysis (VIA). Pictures of the meat products were taken by a scanner (HP Scanjet 5470c) and were evaluated using specialized soft-ware (NIS Elements 2.30). The study focused on the possibility of using new spice and plant extracts as antioxidants in meat products. Among the tested antioxidants the rosemary extract showed to be the most effective, especially its light fraction. The positive effect of the rosemary extract is multiplied by adding lycopene, which is not only an antioxidant but also a colorant. The effect of the rosemary antioxidant was studied on dried-cooked sausages, hams, fermented salami with paprika, minced meat, and bones (bone marrow).
dcterms:title
The effect of rosemary extract on meat products' properties The effect of rosemary extract on meat products' properties
skos:prefLabel
The effect of rosemary extract on meat products' properties The effect of rosemary extract on meat products' properties
skos:notation
RIV/60461373:22330/11:43892961!RIV12-MPO-22330___
n14:predkladatel
n16:orjk%3A22330
n3:aktivita
n19:P
n3:aktivity
P(FT-TA3/059)
n3:cisloPeriodika
192
n3:dodaniDat
n12:2012
n3:domaciTvurceVysledku
n4:6380956 n4:1621297
n3:druhVysledku
n15:J
n3:duvernostUdaju
n13:S
n3:entitaPredkladatele
n18:predkladatel
n3:idSjednocenehoVysledku
196431
n3:idVysledku
RIV/60461373:22330/11:43892961
n3:jazykVysledku
n6:eng
n3:klicovaSlova
oxidation; colour; products; meat; rosemary
n3:klicoveSlovo
n5:oxidation n5:colour n5:rosemary n5:meat n5:products
n3:kodStatuVydavatele
DE - Spolková republika Německo
n3:kontrolniKodProRIV
[1DAD44483212]
n3:nazevZdroje
Mitteillungsblatt Fleischforschung Kulmbach
n3:obor
n17:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
2
n3:projekt
n11:FT-TA3%2F059
n3:rokUplatneniVysledku
n12:2011
n3:svazekPeriodika
50
n3:tvurceVysledku
Pipek, Petr Rohlík, Bo-Anne
s:issn
1862-6440
s:numberOfPages
4
n10:organizacniJednotka
22330