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Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F03%3A00000320%21RIV%2F2004%2FMSM%2F162704%2FN
rdf:type
skos:Concept n15:Vysledek
dcterms:description
The changes in surface colour on a slice caused by the effect of different air exposures (with intervals of 15 minutes over 3 hours) were observed. The parameters of colour L*, a* b*, which make it possible to determine meat colour objectively, characterized the changes which occurred after cutting a musculature slice when the initial purple of myoglobin turned into the clear red of oxymyoglobin. The measurements were done with pork at M. longissimus lumborum et thoracis and M. semimembranosus. A difference was found between two muscles. Generally, a slow increase of the parameters a* and b* can be observed; however, this growth was less significant than for beef. An effect of the exposure time, i.e. the duration of the exposure to the atmospheric oxygen on the parameters of pork and beef colour (M. longissimus lumborum et thoracis) was significantly different. For beef, we found two different curves of the parameters a* and b*, and this occurred in approximately two-thirds of the animals to be monito The changes in surface colour on a slice caused by the effect of different air exposures (with intervals of 15 minutes over 3 hours) were observed. The parameters of colour L*, a* b*, which make it possible to determine meat colour objectively, characterized the changes which occurred after cutting a musculature slice when the initial purple of myoglobin turned into the clear red of oxymyoglobin. The measurements were done with pork at M. longissimus lumborum et thoracis and M. semimembranosus. A difference was found between two muscles. Generally, a slow increase of the parameters a* and b* can be observed; however, this growth was less significant than for beef. An effect of the exposure time, i.e. the duration of the exposure to the atmospheric oxygen on the parameters of pork and beef colour (M. longissimus lumborum et thoracis) was significantly different. For beef, we found two different curves of the parameters a* and b*, and this occurred in approximately two-thirds of the animals to be monito
dcterms:title
a change in meat colour caused by the effect of atmospheric oxygen a change in meat colour caused by the effect of atmospheric oxygen
skos:prefLabel
a change in meat colour caused by the effect of atmospheric oxygen a change in meat colour caused by the effect of atmospheric oxygen
skos:notation
RIV/62157124:16270/03:00000320!RIV/2004/MSM/162704/N
n3:strany
50-52
n3:aktivita
n18:Z
n3:aktivity
Z(MSM 162700004)
n3:cisloPeriodika
2
n3:dodaniDat
n5:2004
n3:domaciTvurceVysledku
n12:4670094 n12:1252844 n12:5989094
n3:druhVysledku
n11:J
n3:duvernostUdaju
n9:S
n3:entitaPredkladatele
n16:predkladatel
n3:idSjednocenehoVysledku
596802
n3:idVysledku
RIV/62157124:16270/03:00000320
n3:jazykVysledku
n14:eng
n3:klicovaSlova
barva masa, kyslík, M.semimembranosus, M.longissimus lumborum et thoracis, vepřové, hovězí meat colour, oxygen, M. Semimembranosus, M.Longissimus Lumborum et Thoracis, pork, beef
n3:klicoveSlovo
n6:hov%C4%9Bz%C3%AD%20meat%20colour n6:kysl%C3%ADk n6:barva%20masa n6:pork n6:beef n6:M.%20Semimembranosus n6:M.Longissimus%20Lumborum%20et%20Thoracis n6:M.longissimus%20lumborum%20et%20thoracis n6:M.semimembranosus n6:oxygen n6:vep%C5%99ov%C3%A9
n3:kodStatuVydavatele
DE - Spolková republika Německo
n3:kontrolniKodProRIV
[C924F3733E83]
n3:nazevZdroje
Fleischwirtschaft International
n3:obor
n8:FM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
4
n3:pocetUcastnikuAkce
0
n3:pocetZahranicnichUcastnikuAkce
0
n3:rokUplatneniVysledku
n5:2003
n3:svazekPeriodika
3
n3:tvurceVysledku
Musilová, Hana Grolichová, Magdalena Dvořák, Petr Páč, Jiří
n3:zamer
n7:MSM%20162700004
s:issn
0179-2415
s:numberOfPages
3
n17:organizacniJednotka
16270