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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F12%3A43892813%21RIV13-MSM-22330___
rdf:type
skos:Concept n13:Vysledek
dcterms:description
Texture of hams is influenced by maturation time, which is connected to the release of myofibrillar proteins, and salt and phosphates diffusion. Under certain changes in the ham technology, it is possible to make maturation stage shorter or even to skip this stage. These changes may lead to an accelerated production and a more efficient usage of the machinery. The impact of maturation time on the texture of hams was monitored. The texture of the ham was evaluated by the method of depress and the method of shear force by Warner and Bratzler, using Instron 5544. Longer maturation time slightly increased the tenderness and strength of the ham, but its effect on the texture was not statistically significant. Together the colour of hams and its stability was measured. Texture of hams is influenced by maturation time, which is connected to the release of myofibrillar proteins, and salt and phosphates diffusion. Under certain changes in the ham technology, it is possible to make maturation stage shorter or even to skip this stage. These changes may lead to an accelerated production and a more efficient usage of the machinery. The impact of maturation time on the texture of hams was monitored. The texture of the ham was evaluated by the method of depress and the method of shear force by Warner and Bratzler, using Instron 5544. Longer maturation time slightly increased the tenderness and strength of the ham, but its effect on the texture was not statistically significant. Together the colour of hams and its stability was measured.
dcterms:title
Quality of cooked ham as influenced by maturation Quality of cooked ham as influenced by maturation
skos:prefLabel
Quality of cooked ham as influenced by maturation Quality of cooked ham as influenced by maturation
skos:notation
RIV/60461373:22330/12:43892813!RIV13-MSM-22330___
n13:predkladatel
n21:orjk%3A22330
n3:aktivita
n12:O
n3:aktivity
O
n3:dodaniDat
n11:2013
n3:domaciTvurceVysledku
n9:7627955 n9:1621297 n9:6380956
n3:druhVysledku
n6:D
n3:duvernostUdaju
n14:S
n3:entitaPredkladatele
n16:predkladatel
n3:idSjednocenehoVysledku
163756
n3:idVysledku
RIV/60461373:22330/12:43892813
n3:jazykVysledku
n5:eng
n3:klicovaSlova
texture; colour; maturation; cooked ham
n3:klicoveSlovo
n10:colour n10:maturation n10:texture n10:cooked%20ham
n3:kontrolniKodProRIV
[BAD015E74CC1]
n3:mistoKonaniAkce
Štrbské Pleso
n3:mistoVydani
Bratislava
n3:nazevZdroje
Hygiena Alimentorum XXXII. Mäso a mäsové výrobky - produkci, bezpečnost a kvalita. Zborník prednášok a posterov.
n3:obor
n7:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
3
n3:rokUplatneniVysledku
n11:2012
n3:tvurceVysledku
Pipek, Petr Potůček, Tomáš Rohlík, Bo-Anne
n3:typAkce
n15:EUR
n3:zahajeniAkce
2011-05-11+02:00
s:numberOfPages
4
n20:hasPublisher
Štátna veterinárna a potravinová správa SR Bratislava, Univerzita veterinárskeho lekárstva a farmácie v Košiciach
n19:isbn
978-80-8077-231-4
n17:organizacniJednotka
22330