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Statements

Subject Item
n2:RIV%2F70883521%3A28110%2F13%3A43870152%21RIV14-MSM-28110___
rdf:type
skos:Concept n13:Vysledek
dcterms:description
The effect of grilling for 20 minutes on the hardness, cohesiveness and adhesiveness of poultry (breast muscle), pork (chop) and beef (hind leg) was observed. Hardness of chicken meat increased by the 5th minute of grilling with subsequent stagnation to 15th minute of grilling; after this time there was a sharp rise in hardness. By analyzing the cohesiveness of chicken meat, a decrease to the 10th minute of grilling with subsequent rise was found. For pork and beef, hardness and cohesiveness increased to the 20th minute of grilling. Adhesiveness showed upwards trend throughout the grilling time for all three types of meat. The highest weight losses in % (w/w) were exhibited, during grilling, beef (36.5); then, poultry (31.4) and the lowest values were for pork (26.5). The effect of grilling for 20 minutes on the hardness, cohesiveness and adhesiveness of poultry (breast muscle), pork (chop) and beef (hind leg) was observed. Hardness of chicken meat increased by the 5th minute of grilling with subsequent stagnation to 15th minute of grilling; after this time there was a sharp rise in hardness. By analyzing the cohesiveness of chicken meat, a decrease to the 10th minute of grilling with subsequent rise was found. For pork and beef, hardness and cohesiveness increased to the 20th minute of grilling. Adhesiveness showed upwards trend throughout the grilling time for all three types of meat. The highest weight losses in % (w/w) were exhibited, during grilling, beef (36.5); then, poultry (31.4) and the lowest values were for pork (26.5).
dcterms:title
The Influence of Different Conditions on the Textural Properties of Meat during Grilling The Influence of Different Conditions on the Textural Properties of Meat during Grilling
skos:prefLabel
The Influence of Different Conditions on the Textural Properties of Meat during Grilling The Influence of Different Conditions on the Textural Properties of Meat during Grilling
skos:notation
RIV/70883521:28110/13:43870152!RIV14-MSM-28110___
n13:predkladatel
n14:orjk%3A28110
n3:aktivita
n15:Z
n3:aktivity
Z(MSM7088352101)
n3:dodaniDat
n12:2014
n3:domaciTvurceVysledku
n5:3451267 n5:7753233 n5:9648852
n3:druhVysledku
n6:D
n3:duvernostUdaju
n17:S
n3:entitaPredkladatele
n21:predkladatel
n3:idSjednocenehoVysledku
79731
n3:idVysledku
RIV/70883521:28110/13:43870152
n3:jazykVysledku
n9:eng
n3:klicovaSlova
poultry, pork, beef, hardness, cohesiveness, adhesiveness, weight losses
n3:klicoveSlovo
n8:poultry n8:hardness n8:cohesiveness n8:weight%20losses n8:adhesiveness n8:beef n8:pork
n3:kontrolniKodProRIV
[DF7AD60D6444]
n3:mistoKonaniAkce
Mojmírovce
n3:mistoVydani
Nitra
n3:nazevZdroje
Journal of Microbiology, Biotechnology and Food Sciences
n3:obor
n18:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
3
n3:rokUplatneniVysledku
n12:2013
n3:tvurceVysledku
Vojtíšková, Petra Hudečková, Monika Kráčmar, Stanislav
n3:typAkce
n16:EUR
n3:zahajeniAkce
2013-01-30+01:00
n3:zamer
n7:MSM7088352101
s:issn
1338-5178
s:numberOfPages
6
n20:hasPublisher
Slovak University of Agriculture in Nitra , Faculty of Biotechnology and Food Sciences, Department of Microbiology
n19:organizacniJednotka
28110