"RIV/26788462:_____/14:#0000710!RIV15-TA0-26788462" . "\u0158\u00EDzen\u00E9 zr\u00E1n\u00ED masa \u2013 vyu\u017Eit\u00ED granul\u00ED s\u00A0obsahem enzymu papainu"@cs . "Mac\u00E1k, Jan" . . "Controlled aging of meat \u2013 use of granules containing the enzyme papain"@en . . "3"^^ . . "\u0158\u00EDzen\u00E9 zr\u00E1n\u00ED masa \u2013 vyu\u017Eit\u00ED granul\u00ED s\u00A0obsahem enzymu papainu" . "3"^^ . . "Vac\u00E1tko, Ev\u017Een" . "Hulov\u00E1, Irena" . "The aim of this study is to test the action of the enzyme papain on beef tenderness, if it is applied to the surface in the form of easily soluble granules. Papain was incorporated into granules, which further contain sodium chloride, sodium tripolyphosphate, glucose, cellulose (the first variant), or starch (2nd variant). These granules were applied evenly on the surface of the meat samples. After the incubation 72 \u00B1 1h increased tenderness of about 34% and at 96 \u00B1 1h of about 43% in the first variant and of about 45% and 49% for the second variant. The change of tenderness was analyzed with Warner-Bratzler shear force. Hulov\u00E1, I. \u2013 Mac\u00E1k, J. \u2013 Vac\u00E1tko, E.: Controlled aging of meat \u2013 use of granules containing the enzyme papain [in Czech]. Technical paper. V\u00FDzkum v chovu skotu, 2014, vol. 56, no. 3, pp. 23\u201329."@en . . "Controlled aging of meat \u2013 use of granules containing the enzyme papain"@en . . . . "C\u00EDlem t\u00E9to pr\u00E1ce je otestovat \u00FA\u010Dinek enzymu papainu na k\u0159ehkost hov\u011Bz\u00EDho masa, v\u00A0p\u0159\u00EDpad\u011B, \u017Ee je aplikov\u00E1n na povrch ve form\u011B snadno rozpustn\u00FDch granul\u00ED. Papain byl zakomponov\u00E1n do granul\u00ED, kter\u00E9 d\u00E1le obsahovaly chlorid sodn\u00FD, trifosfore\u010Dnan sodn\u00FD, gluk\u00F3zu, celul\u00F3zu (1. varianta) nebo \u0161krob (2. varianta). Tyto granule byly naneseny rovnom\u011Brn\u011B na povrch vzork\u016F masa. Po jejich inkubaci 72\u00B11h do\u0161lo ke zv\u00FD\u0161en\u00ED k\u0159ehkosti o cca 34% a po 96\u00B11h o cca 43% u 1. varianty a o cca 45% a 49% u 2. varianty. M\u00EDra k\u0159ehkosti byla analyzov\u00E1na na texturometru no\u017Eem Warner-Bratzlera. Hulov\u00E1, I. \u2013 Mac\u00E1k, J. \u2013 V ac\u00E1tko, E.: \u0158\u00EDzen\u00E9 zr\u00E1n\u00ED masa \u2013 vyu\u017Eit\u00ED granul\u00ED s\u00A0obsahem enzymu papainu. Odborn\u00E9 sd\u011Blen\u00ED. V\u00FDzkum v chovu skotu, 2014, ro\u010D. 56, \u010D. 3, s. 23\u201329." . . . . "I, P(TA01010153)" . . . . "[5FB10B8AD98F]" . "\u0158\u00EDzen\u00E9 zr\u00E1n\u00ED masa \u2013 vyu\u017Eit\u00ED granul\u00ED s\u00A0obsahem enzymu papainu" . . "C\u00EDlem t\u00E9to pr\u00E1ce je otestovat \u00FA\u010Dinek enzymu papainu na k\u0159ehkost hov\u011Bz\u00EDho masa, v\u00A0p\u0159\u00EDpad\u011B, \u017Ee je aplikov\u00E1n na povrch ve form\u011B snadno rozpustn\u00FDch granul\u00ED. Papain byl zakomponov\u00E1n do granul\u00ED, kter\u00E9 d\u00E1le obsahovaly chlorid sodn\u00FD, trifosfore\u010Dnan sodn\u00FD, gluk\u00F3zu, celul\u00F3zu (1. varianta) nebo \u0161krob (2. varianta). Tyto granule byly naneseny rovnom\u011Brn\u011B na povrch vzork\u016F masa. Po jejich inkubaci 72\u00B11h do\u0161lo ke zv\u00FD\u0161en\u00ED k\u0159ehkosti o cca 34% a po 96\u00B11h o cca 43% u 1. varianty a o cca 45% a 49% u 2. varianty. M\u00EDra k\u0159ehkosti byla analyzov\u00E1na na texturometru no\u017Eem Warner-Bratzlera. Hulov\u00E1, I. \u2013 Mac\u00E1k, J. \u2013 V ac\u00E1tko, E.: \u0158\u00EDzen\u00E9 zr\u00E1n\u00ED masa \u2013 vyu\u017Eit\u00ED granul\u00ED s\u00A0obsahem enzymu papainu. Odborn\u00E9 sd\u011Blen\u00ED. V\u00FDzkum v chovu skotu, 2014, ro\u010D. 56, \u010D. 3, s. 23\u201329."@cs . . "beef; aging; papain; tenderness"@en . "42863" . "RIV/26788462:_____/14:#0000710" . . . . "\u0158\u00EDzen\u00E9 zr\u00E1n\u00ED masa \u2013 vyu\u017Eit\u00ED granul\u00ED s\u00A0obsahem enzymu papainu"@cs .