This HTML5 document contains 45 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
n13http://linked.opendata.cz/ontology/domain/vavai/riv/typAkce/
dctermshttp://purl.org/dc/terms/
n19http://purl.org/net/nknouf/ns/bibtex#
n9http://localhost/temp/predkladatel/
n5http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n15http://linked.opendata.cz/ontology/domain/vavai/
n12https://schema.org/
shttp://schema.org/
skoshttp://www.w3.org/2004/02/skos/core#
n3http://linked.opendata.cz/ontology/domain/vavai/riv/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n10http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n8http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n20http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n14http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n16http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n17http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F62157124%3A16270%2F14%3A43873010%21RIV15-MSM-16270___/
n6http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n18http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F14%3A43873010%21RIV15-MSM-16270___
rdf:type
skos:Concept n15:Vysledek
dcterms:description
This work deals the classification of raw material on the appearance of destructured zones and dark red zones ie. two-tone effect. In the last decades, destructured zones cause the major problem in cooked ham and this problem has a significant effect on the economics of cooked ham production. This defect is described as light, soft and exudative areas which are unsuitable for mechanical slicing after the heat treatment. For the production of highest quality of cooked hams the producers have to used only muscles of pork leg. In this study, two groups of cooked ham were evaluated. The first group of hams (SH ) were produced from the m. adductor and m. semmimembranosus and second group (TH) were produced from M. adductor only. Destructured and dark red zones were analyzed using image analysis on slices of hams. The average area of destructured zones in SH was 15.4 % and in TH was 14.1 % and these differences were not been statistically significant. Regarding the results of the appearance of dark zones ( two-tone effect ) in SH 5.6 % were significantly higher ( p { 0.05) with compared to TH ( 1.9%). From the results indicate that the classification of the raw material does not effect on the appearance of destructured zones but has effect the appearance of dark zones. This work deals the classification of raw material on the appearance of destructured zones and dark red zones ie. two-tone effect. In the last decades, destructured zones cause the major problem in cooked ham and this problem has a significant effect on the economics of cooked ham production. This defect is described as light, soft and exudative areas which are unsuitable for mechanical slicing after the heat treatment. For the production of highest quality of cooked hams the producers have to used only muscles of pork leg. In this study, two groups of cooked ham were evaluated. The first group of hams (SH ) were produced from the m. adductor and m. semmimembranosus and second group (TH) were produced from M. adductor only. Destructured and dark red zones were analyzed using image analysis on slices of hams. The average area of destructured zones in SH was 15.4 % and in TH was 14.1 % and these differences were not been statistically significant. Regarding the results of the appearance of dark zones ( two-tone effect ) in SH 5.6 % were significantly higher ( p { 0.05) with compared to TH ( 1.9%). From the results indicate that the classification of the raw material does not effect on the appearance of destructured zones but has effect the appearance of dark zones.
dcterms:title
Classification of raw material and their effect on selected textural and colour properties of cooked ham Classification of raw material and their effect on selected textural and colour properties of cooked ham
skos:prefLabel
Classification of raw material and their effect on selected textural and colour properties of cooked ham Classification of raw material and their effect on selected textural and colour properties of cooked ham
skos:notation
RIV/62157124:16270/14:43873010!RIV15-MSM-16270___
n3:aktivita
n20:S
n3:aktivity
S
n3:dodaniDat
n18:2015
n3:domaciTvurceVysledku
n5:4120604 n5:3526909 n5:5162823 n5:7134401
n3:druhVysledku
n16:D
n3:duvernostUdaju
n8:S
n3:entitaPredkladatele
n17:predkladatel
n3:idSjednocenehoVysledku
7456
n3:idVysledku
RIV/62157124:16270/14:43873010
n3:jazykVysledku
n14:eng
n3:klicovaSlova
image analysis; pork meat; muscle; destructured zones
n3:klicoveSlovo
n10:destructured%20zones n10:pork%20meat n10:image%20analysis n10:muscle
n3:kontrolniKodProRIV
[C23A7348CAA0]
n3:mistoKonaniAkce
Brno
n3:mistoVydani
Brno
n3:nazevZdroje
XVI. Konference mladých vědeckých pracovníků s mezinárodní účastí Sborník příspěvků
n3:obor
n6:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n18:2014
n3:tvurceVysledku
Kameník, Josef Saláková, Alena Bednářová, Martina Tremlová, Bohuslava
n3:typAkce
n13:WRD
n3:zahajeniAkce
2014-05-28+02:00
s:numberOfPages
3
n19:hasPublisher
Veterinární a farmaceutická univerzita Brno
n12:isbn
978-80-7305-670-4
n9:organizacniJednotka
16270