"Vyu\u017Eit\u00ED rostlinn\u00E9ho enzymu papainu pro \u0159\u00EDzen\u00E9 zr\u00E1n\u00ED hov\u011Bz\u00EDho masa"@cs . "Mac\u00E1k, Jan" . . "Hulov\u00E1, Irena" . . . . "The use of plant enzyme papain for coltrolled ageing of beef"@en . "I, P(TA01010153)" . . . "RIV/26788462:_____/14:#0000709" . "Vyu\u017Eit\u00ED rostlinn\u00E9ho enzymu papainu pro \u0159\u00EDzen\u00E9 zr\u00E1n\u00ED hov\u011Bz\u00EDho masa"@cs . . "Experiments for evaluation of ability of papain in ageing of meat were done in laboratories of Agrov\u00FDzkum Rapot\u00EDn and in the cooperation with the company of Jaroslava Klemensov\u00E1 - Masoma. The change of tenderness was analyzed with Warner-Bratzler shear force. Tenderness was determined after 24\u00B11h, 48\u00B11h and 72\u00B11h incubation after the samples were vacuum-packed in closed plastic bags; temperature of storage was 4\u00B12\u00B0C. Optimal method of application and suitable concentration of enzyme was determined on 5mg/100mg of meat. The last experiment was provided in the Masoma and enzyme solution was injected directly into the whole longissimus muscle. The value of shear force was 8,72\u00B11,31 kg after incubation with enzyme and 13,54\u00B10,97 kg without enzyme. The effect of the enzyme was confirmed on the process of tenderization of meat. Hulov\u00E1, I. \u2013 Mac\u00E1k, J. \u2013 Landov\u00E1, H. \u2013 Vac\u00E1tko, E.: The use of plant enzyme papain for coltrolled ageing of beef [in Czech]. Technical paper. V\u00FDzkum v chovu skotu, 2014, vol. 56, no. 1, pp. 14\u201321."@en . . "Vyu\u017Eit\u00ED rostlinn\u00E9ho enzymu papainu pro \u0159\u00EDzen\u00E9 zr\u00E1n\u00ED hov\u011Bz\u00EDho masa" . . "papain; beef; aging; tenderness"@en . . . "[88F9D50A97EF]" . . "Experimenty k\u00A0ov\u011B\u0159en\u00ED schopnosti papainu pozitivn\u011B ovlivnit pr\u016Fb\u011Bh zr\u00E1n\u00ED hov\u011Bz\u00EDho masa byly provedeny za p\u0159esn\u011B stanoven\u00FDch podm\u00EDnek v\u00A0laborato\u0159\u00EDch spole\u010Dnosti Agrov\u00FDzkum Rapot\u00EDn s.r.o. a ve spolupr\u00E1ci se spole\u010Dnost\u00ED Jaroslava Klemensov\u00E1-Masoma. Sledovan\u00FDm parametrem masa byla zm\u011Bna jeho k\u0159ehkosti, kter\u00E1 byla analyzov\u00E1na na texturometru no\u017Eem Warner-Bratzlera a vyj\u00E1d\u0159ena jako st\u0159i\u017En\u00E1 s\u00EDla v\u00A0kg. K\u0159ehkost byla ur\u010Dov\u00E1na po 24\u00B11h, 48\u00B11h, resp. 72\u00B11h inkubace vzork\u016F p\u0159i teplot\u011B 4\u00B12\u00B0C v\u00A0uzav\u0159en\u00FDch plastov\u00FDch s\u00E1\u010Dc\u00EDch. Laboratorn\u011B byly vyu\u017Eity 3 rozd\u00EDln\u00E9 zp\u016Fsoby aplikace enzymu ve form\u011B roztoku, p\u0159i\u010Dem\u017E jako nejvhodn\u011Bj\u0161\u00ED se uk\u00E1zal zp\u016Fsob horizont\u00E1ln\u00EDch vpich\u016F. Na z\u00E1klad\u011B t\u011Bchto experiment\u016F byla tak\u00E9 identifikov\u00E1na vhodn\u00E1 koncentrace enzymu 5 mg/100g masa. Cel\u00E1 experiment\u00E1ln\u00ED s\u00E9rie vy\u00FAstila poloprovozn\u00EDm experimentem, p\u0159i kter\u00E9m byl enzym (5mg/100 g masa) injektov\u00E1n p\u0159\u00EDmo do cel\u00E9ho svalu (ro\u0161t\u011Bnec). Po inkubaci 72 hodin byla zaznamen\u00E1na hodnota st\u0159i\u017En\u00E9 s\u00EDly 8,72\u00B11,31 kg u o\u0161et\u0159en\u00E9ho vzorku a 13,54\u00B10,97 kg u kontroln\u00EDho vzorku bez aplikace enzymu. Na z\u00E1klad\u011B v\u00FDsledk\u016F m\u011B\u0159en\u00ED st\u0159i\u017En\u00E9 s\u00EDly byl potvrzen pozitivn\u00ED vliv p\u016Fsoben\u00ED papainu na zv\u00FD\u0161en\u00ED k\u0159ehkosti zkou\u0161en\u00FDch vzork\u016F masa ve sledovan\u00E9m intervalu zr\u00E1n\u00ED. Hulov\u00E1, I. \u2013 Mac\u00E1k, J. \u2013 Landov\u00E1, H. \u2013 Vac\u00E1tko, E.: Vyu\u017Eit\u00ED rostlinn\u00E9ho enzymu papainu pro \u0159\u00EDzen\u00E9 zr\u00E1n\u00ED hov\u011Bz\u00EDho masa. Odborn\u00E9 sd\u011Blen\u00ED. V\u00FDzkum v chovu skotu, 2014, ro\u010D. 56, \u010D. 1, s. 14\u201321." . . . "Vyu\u017Eit\u00ED rostlinn\u00E9ho enzymu papainu pro \u0159\u00EDzen\u00E9 zr\u00E1n\u00ED hov\u011Bz\u00EDho masa" . . "4"^^ . . . . "55155" . "4"^^ . "Landov\u00E1, Hana" . "Experimenty k\u00A0ov\u011B\u0159en\u00ED schopnosti papainu pozitivn\u011B ovlivnit pr\u016Fb\u011Bh zr\u00E1n\u00ED hov\u011Bz\u00EDho masa byly provedeny za p\u0159esn\u011B stanoven\u00FDch podm\u00EDnek v\u00A0laborato\u0159\u00EDch spole\u010Dnosti Agrov\u00FDzkum Rapot\u00EDn s.r.o. a ve spolupr\u00E1ci se spole\u010Dnost\u00ED Jaroslava Klemensov\u00E1-Masoma. Sledovan\u00FDm parametrem masa byla zm\u011Bna jeho k\u0159ehkosti, kter\u00E1 byla analyzov\u00E1na na texturometru no\u017Eem Warner-Bratzlera a vyj\u00E1d\u0159ena jako st\u0159i\u017En\u00E1 s\u00EDla v\u00A0kg. K\u0159ehkost byla ur\u010Dov\u00E1na po 24\u00B11h, 48\u00B11h, resp. 72\u00B11h inkubace vzork\u016F p\u0159i teplot\u011B 4\u00B12\u00B0C v\u00A0uzav\u0159en\u00FDch plastov\u00FDch s\u00E1\u010Dc\u00EDch. Laboratorn\u011B byly vyu\u017Eity 3 rozd\u00EDln\u00E9 zp\u016Fsoby aplikace enzymu ve form\u011B roztoku, p\u0159i\u010Dem\u017E jako nejvhodn\u011Bj\u0161\u00ED se uk\u00E1zal zp\u016Fsob horizont\u00E1ln\u00EDch vpich\u016F. Na z\u00E1klad\u011B t\u011Bchto experiment\u016F byla tak\u00E9 identifikov\u00E1na vhodn\u00E1 koncentrace enzymu 5 mg/100g masa. Cel\u00E1 experiment\u00E1ln\u00ED s\u00E9rie vy\u00FAstila poloprovozn\u00EDm experimentem, p\u0159i kter\u00E9m byl enzym (5mg/100 g masa) injektov\u00E1n p\u0159\u00EDmo do cel\u00E9ho svalu (ro\u0161t\u011Bnec). Po inkubaci 72 hodin byla zaznamen\u00E1na hodnota st\u0159i\u017En\u00E9 s\u00EDly 8,72\u00B11,31 kg u o\u0161et\u0159en\u00E9ho vzorku a 13,54\u00B10,97 kg u kontroln\u00EDho vzorku bez aplikace enzymu. Na z\u00E1klad\u011B v\u00FDsledk\u016F m\u011B\u0159en\u00ED st\u0159i\u017En\u00E9 s\u00EDly byl potvrzen pozitivn\u00ED vliv p\u016Fsoben\u00ED papainu na zv\u00FD\u0161en\u00ED k\u0159ehkosti zkou\u0161en\u00FDch vzork\u016F masa ve sledovan\u00E9m intervalu zr\u00E1n\u00ED. Hulov\u00E1, I. \u2013 Mac\u00E1k, J. \u2013 Landov\u00E1, H. \u2013 Vac\u00E1tko, E.: Vyu\u017Eit\u00ED rostlinn\u00E9ho enzymu papainu pro \u0159\u00EDzen\u00E9 zr\u00E1n\u00ED hov\u011Bz\u00EDho masa. Odborn\u00E9 sd\u011Blen\u00ED. V\u00FDzkum v chovu skotu, 2014, ro\u010D. 56, \u010D. 1, s. 14\u201321."@cs . . . "RIV/26788462:_____/14:#0000709!RIV15-TA0-26788462" . "The use of plant enzyme papain for coltrolled ageing of beef"@en . "Vac\u00E1tko, Ev\u017Een" .