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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F13%3A43895200%21RIV14-MSM-22330___
rdf:type
skos:Concept n14:Vysledek
dcterms:description
The economy of ham production can be improved by shortening it. The texture of hams is influenced by the maturation time and applying certain changes in the ham technology, the maturation stage can be shortened, or even skipped. The impact of the reduced maturation time was studied under industrial conditions. For the verification of this option, the influence of maturation time , on the texture and the stability of colour, was studied. The texture was evaluated by measuring the shear force, and pressing of the sample to 20 % of origin height. The colour was evaluated by reflectance spectrophotometry and video image analysis. The affect of maturation was not unambiguous because of a large scatter of measured values as the material was inhomogeneous and only some tendencies were observed. The reduction of maturation time has no significant affect on the texture, but the total absence of maturation tends to soften the texture. The texture was influenced by the ham?s? shape (cylindrical vs. quadratic) and by the storage period, which increased the shear force. The colour of fresh cuts exposed to light changed sooner at slices of hams, which were produced in a shorter maturation period. Although the reduction of maturation time is possible, a minimal period is still needed ???????????? ???????? ??????? ????? ??????? ????? ??????????? ?? ???? ?????????? ???????????????? ???- ?????. ?? ???????? ??????? ?????? ????? ???????? ? ???????????? ????????? ? ???????????????? ???????- ???, ? ??????, ?????????? ??? ???? ?????????? ???? ????????. ??????? ?????????? ??????? ???????? ???? ??????????? ? ???????????????? ????????. ? ???? ????? ?????????? ??????? ??????? ???????? ?? ???????? ? ???- ????????? ????? ????. ???????? ?????????? ????? ??????- ??? ?????? ????? ? ?????? ????? ?? 20% ?? ?????????????? ??????. ??????? ??????? ???????? ?????? ??????????? ?????????? ? ????? ? ??????? ????????? ?????????? ???????, ??? ??? ???????? ??? ????????????, ?????? ???? ?????????? ?????? ????????? ?????????. ?????????? ??????? ???????? ?? ????????? ????????? ???? ??????? ?? ???????? ????????, ?????? ??? ???????????????? ???? ???????? ???? ???????? ????????? ? ??????????? ????????. ?? ???????? ????????? ???????????? ??????? (?????????????? ??? ??????????) ? ????????????????? ????????, ? ?????????? ???????? ????????????? ???????? ?????? ?????. ???? ??????????????? ???????? ???????, ??????? ?????????? ??????????? ?????, ????????? ??????? ? ????????, ????????????? ? ????? ???????? ????? ????????. ?? ?????? ?? ??, ??? ????? ???????? ????? ?????????, ??????????? ???????? ???? ??? ?? ??????????.
dcterms:title
The effect of maturation time on texture and colour cooked ham ??????? ??????? ???????? ?? ???????? ? ???? ???????? ???????.
skos:prefLabel
The effect of maturation time on texture and colour cooked ham ??????? ??????? ???????? ?? ???????? ? ???? ???????? ???????.
skos:notation
RIV/60461373:22330/13:43895200!RIV14-MSM-22330___
n14:predkladatel
n15:orjk%3A22330
n3:aktivita
n12:Z
n3:aktivity
Z(MSM6046137305)
n3:cisloPeriodika
1
n3:dodaniDat
n17:2014
n3:domaciTvurceVysledku
n6:6380956 n6:7627955 n6:1621297
n3:druhVysledku
n16:J
n3:duvernostUdaju
n10:S
n3:entitaPredkladatele
n13:predkladatel
n3:idSjednocenehoVysledku
120032
n3:idVysledku
RIV/60461373:22330/13:43895200
n3:jazykVysledku
n19:rus
n3:klicovaSlova
Cooked ham, tumbling, maturation, texture, colour
n3:klicoveSlovo
n4:maturation n4:Cooked%20ham n4:texture n4:tumbling n4:colour
n3:kodStatuVydavatele
DE - Spolková republika Německo
n3:kontrolniKodProRIV
[BBBC0C76EE01]
n3:nazevZdroje
Fleischwirtschaft International
n3:obor
n5:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
3
n3:rokUplatneniVysledku
n17:2013
n3:svazekPeriodika
6
n3:tvurceVysledku
Rohlík, Bo-Anne Pipek, Petr Potůček, Tomáš
n3:zamer
n11:MSM6046137305
s:issn
0179-2415
s:numberOfPages
4
n18:organizacniJednotka
22330