. . "2014-09-15+02:00"^^ . . "http://spisy.upv.cz/UtilityModels/FullDocuments/FDUM0027/uv027319.pdf" . "18559" . "27319" . . . "RIV/26788462:_____/14:#0000718" . . "\u00DA\u0159ad pr\u016Fmyslov\u00E9ho vlastnictv\u00ED" . . "Granules for controlled aging of meat"@en . . "Granul\u00E1t pro \u0159\u00EDzen\u00E9 zr\u00E1n\u00ED masa" . . "Hulov\u00E1, Irena" . "beef; aging; tenderness; papain; granulate"@en . . . . . "Granul\u00E1t pro \u0159\u00EDzen\u00E9 zr\u00E1n\u00ED masa" . "Prague" . "Granules for culinary treatment of meat (especially beef) containing plant enzyme papain. Composition and proportions of ingredients significantly affects meat tenderness, but does not significantly affect the taste characteristics of the meat. All ingredients are approved for use in food industry under applicable legislation With an appropriate ratio of the components, the granules are very cohesive, very mechanically stable and do not exhibit any degree of degradation over time during storage. Granules treated meat shows up to 45% increase of tenderness during 72 hours (compared with 15% increase in natural aging)."@en . . . "Mac\u00E1k, Jan" . . "P(TA01010153)" . "[3530035741F5]" . "Granul\u00E1t pro \u0159\u00EDzen\u00E9 zr\u00E1n\u00ED masa"@cs . . "Vac\u00E1tko, Ev\u017Een" . . "Granules for controlled aging of meat"@en . "Granul\u00E1t pro kulin\u00E1\u0159sk\u00E9 \u00FApravy masa (zejm\u00E9na hov\u011Bz\u00EDho), pomoc\u00ED p\u0159\u00EDpravku s obsahem rostlinn\u00E9ho enzymu papainu. Kombinace pou\u017Eit\u00FDch komponent s v\u00FDhodou v\u00FDrazn\u011B ovliv\u0148uje k\u0159ehkost masa, ale v\u00FDrazn\u011B neovliv\u0148uje jeho chu\u0165ov\u00E9 vlastnosti. V\u0161echny obsa\u017Een\u00E9 l\u00E1tky jsou schv\u00E1len\u00E9 pro potravin\u00E1\u0159sk\u00E9 pou\u017Eit\u00ED dle platn\u00E9 legislativy. D\u00EDky vhodn\u00E9mu pom\u011Bru komponent jsou granule velmi soudr\u017En\u00E9, velmi mechanicky stabiln\u00ED a nevykazuj\u00ED \u017E\u00E1dnou m\u00EDru degradace v \u010Dase v pr\u016Fb\u011Bhu skladov\u00E1n\u00ED. P\u016Fsoben\u00EDm granul\u00E1tu dojde b\u011Bhem 72 hodin ke zv\u00FD\u0161en\u00ED k\u0159ehkosti a\u017E o 45 % (ve srovn\u00E1n\u00ED s 15% zv\u00FD\u0161en\u00EDm p\u0159i p\u0159irozen\u00E9m zr\u00E1n\u00ED)." . . "3"^^ . . . "Granul\u00E1t pro \u0159\u00EDzen\u00E9 zr\u00E1n\u00ED masa"@cs . . "Granul\u00E1t pro kulin\u00E1\u0159sk\u00E9 \u00FApravy masa (zejm\u00E9na hov\u011Bz\u00EDho), pomoc\u00ED p\u0159\u00EDpravku s obsahem rostlinn\u00E9ho enzymu papainu. Kombinace pou\u017Eit\u00FDch komponent s v\u00FDhodou v\u00FDrazn\u011B ovliv\u0148uje k\u0159ehkost masa, ale v\u00FDrazn\u011B neovliv\u0148uje jeho chu\u0165ov\u00E9 vlastnosti. V\u0161echny obsa\u017Een\u00E9 l\u00E1tky jsou schv\u00E1len\u00E9 pro potravin\u00E1\u0159sk\u00E9 pou\u017Eit\u00ED dle platn\u00E9 legislativy. D\u00EDky vhodn\u00E9mu pom\u011Bru komponent jsou granule velmi soudr\u017En\u00E9, velmi mechanicky stabiln\u00ED a nevykazuj\u00ED \u017E\u00E1dnou m\u00EDru degradace v \u010Dase v pr\u016Fb\u011Bhu skladov\u00E1n\u00ED. P\u016Fsoben\u00EDm granul\u00E1tu dojde b\u011Bhem 72 hodin ke zv\u00FD\u0161en\u00ED k\u0159ehkosti a\u017E o 45 % (ve srovn\u00E1n\u00ED s 15% zv\u00FD\u0161en\u00EDm p\u0159i p\u0159irozen\u00E9m zr\u00E1n\u00ED)."@cs . "3"^^ . . . . "RIV/26788462:_____/14:#0000718!RIV15-TA0-26788462" .