"RIV/60461373:22330/05:00016124" . "Shelf-life prolongation of ground meat by additives addition"@en . . "V\u00FDzkumn\u00FD \u00FAstav potravin\u00E1\u0159sk\u00FD" . "Shelf-life prolongation of ground meat by additives addition"@en . "M\u011Bln\u011Bn\u00E9 maso je omezen\u011B \u00FAdr\u017En\u00E9, r\u016Fst aerobn\u00EDch mikroorganism\u016F je zv\u00FDhodn\u011Bn zejm\u00E9na p\u0159i skladov\u00E1n\u00ED v\u00A0kysl\u00EDkov\u00E9 atmosf\u00E9\u0159e, kter\u00E1 se pou\u017E\u00EDv\u00E1 pro zlep\u0161en\u00ED barvy. Pro omezen\u00ED jejich r\u016Fstu se p\u0159id\u00E1vaj\u00ED konzerva\u010Dn\u00ED l\u00E1tky, v\u011Bt\u0161inou soli organick\u00FDch kyselin (ml\u00E9\u010Dnan, octan, dioctan). Byl studov\u00E1n vliv vybran\u00FDch aditiv (Robin, Purasal Optiform, AVO) na r\u016Fst mikroorganism\u016F (CPM, laktobacily, koliformn\u00ED) p\u0159i skladov\u00E1n\u00ED sm\u011Bsi m\u011Bln\u011Bn\u00E9ho vep\u0159ov\u00E9ho a hov\u011Bz\u00EDho masa zabalen\u00E9ho v\u00A0modifikovan\u00E9 atmosf\u00E9\u0159e (80 % O2 a 20 % CO2). P\u0159\u00EDdavek uveden\u00FDch l\u00E1tek do d\u00EDla m\u011Bln\u011Bn\u00E9ho masa zpomalil n\u00E1r\u016Fst sledovan\u00FDch mikroorganism\u016F. Zat\u00EDmco prepar\u00E1ty Robin a Purasal Optiform se v\u00A0\u00FA\u010Dinku na r\u016Fst mikroorganism\u016F v\u00FDrazn\u011B neli\u0161ily, prepar\u00E1t AVO se uk\u00E1zal jako m\u00E9n\u011B \u00FA\u010Dinn\u00FD. Hodnota pH se v\u00FDznamn\u011B nem\u011Bnila, jej\u00ED v\u00FDchoz\u00ED hodnota byla ovlivn\u011Bna p\u0159idan\u00FDmi solemi jen nepatrn\u011B. Mikrobn\u00ED \u010Dinnost se projevila i zm\u011Bnou slo\u017Een\u00ED vnit\u0159n\u00ED atmosf\u00E9ry uvnit\u0159 bal\u00ED\u010Dk\u016F."@cs . . "538993" . "Ground meat is shelf-life partially, grow of aerobic microorganisms is favourabled notably by storage in oxygen atmosphere which is used for colour improvement. For restriction their grow are given preservatives, mostly salts of organic acids (lactate, acetate, diacetate). The Influence of selected aditive (Robin, Purasal Optiform, AVO) was studied on a growth of microorganisms (CPM, lactobacillus, coliforms) by storage of ground pork and beef meat mixture wrapped in modified atmosphere (80 % O2 and 20 % CO2). The addition of initiated substances into ground meat reduced accrual of followed microorganisms. While Robin and Purasal Optiform preparations did not differ markedly in effect on microorganisms growth, preparation AVO appeared like less effective. pH value did not change markedly its initial value was affected by added salts only slightly. Microbial activity appeared even change of composition of internal atmosphere inside packets."@en . "Z(MSM6046137305)" . "Jelen\u00EDkov\u00E1, Jarmila" . "5"^^ . "80-86909-01-8" . . "Ground meat; additives; microorganisms"@en . "Skalsk\u00FD Dv\u016Fr" . . "\u0160ikulov\u00E1, Mark\u00E9ta" . "[EFD0B9AA92B8]" . . . . "2005-05-23+02:00"^^ . "Sm\u00E9kal, Old\u0159ich" . "22330" . . . "4"^^ . . "M\u011Bln\u011Bn\u00E9 maso je omezen\u011B \u00FAdr\u017En\u00E9, r\u016Fst aerobn\u00EDch mikroorganism\u016F je zv\u00FDhodn\u011Bn zejm\u00E9na p\u0159i skladov\u00E1n\u00ED v\u00A0kysl\u00EDkov\u00E9 atmosf\u00E9\u0159e, kter\u00E1 se pou\u017E\u00EDv\u00E1 pro zlep\u0161en\u00ED barvy. Pro omezen\u00ED jejich r\u016Fstu se p\u0159id\u00E1vaj\u00ED konzerva\u010Dn\u00ED l\u00E1tky, v\u011Bt\u0161inou soli organick\u00FDch kyselin (ml\u00E9\u010Dnan, octan, dioctan). Byl studov\u00E1n vliv vybran\u00FDch aditiv (Robin, Purasal Optiform, AVO) na r\u016Fst mikroorganism\u016F (CPM, laktobacily, koliformn\u00ED) p\u0159i skladov\u00E1n\u00ED sm\u011Bsi m\u011Bln\u011Bn\u00E9ho vep\u0159ov\u00E9ho a hov\u011Bz\u00EDho masa zabalen\u00E9ho v\u00A0modifikovan\u00E9 atmosf\u00E9\u0159e (80 % O2 a 20 % CO2). P\u0159\u00EDdavek uveden\u00FDch l\u00E1tek do d\u00EDla m\u011Bln\u011Bn\u00E9ho masa zpomalil n\u00E1r\u016Fst sledovan\u00FDch mikroorganism\u016F. Zat\u00EDmco prepar\u00E1ty Robin a Purasal Optiform se v\u00A0\u00FA\u010Dinku na r\u016Fst mikroorganism\u016F v\u00FDrazn\u011B neli\u0161ily, prepar\u00E1t AVO se uk\u00E1zal jako m\u00E9n\u011B \u00FA\u010Dinn\u00FD. Hodnota pH se v\u00FDznamn\u011B nem\u011Bnila, jej\u00ED v\u00FDchoz\u00ED hodnota byla ovlivn\u011Bna p\u0159idan\u00FDmi solemi jen nepatrn\u011B. Mikrobn\u00ED \u010Dinnost se projevila i zm\u011Bnou slo\u017Een\u00ED vnit\u0159n\u00ED atmosf\u00E9ry uvnit\u0159 bal\u00ED\u010Dk\u016F." . "Prodlou\u017Een\u00ED \u00FAdr\u017Enosti m\u011Bln\u011Bn\u00E9ho masa p\u0159\u00EDdavkem aditiv"@cs . "Prodlou\u017Een\u00ED \u00FAdr\u017Enosti m\u011Bln\u011Bn\u00E9ho masa p\u0159\u00EDdavkem aditiv" . "Sborn\u00EDk p\u0159edn\u00E1\u0161ek z XXXVI. Symposia o nov\u00FDch sm\u011Brech v\u00FDroby a hodnocen\u00ED potravin" . "Pipek, Petr" . "Milatov\u00E1, Eva" . . "Praha" . . "345-348" . . "RIV/60461373:22330/05:00016124!RIV06-MSM-22330___" . "Prodlou\u017Een\u00ED \u00FAdr\u017Enosti m\u011Bln\u011Bn\u00E9ho masa p\u0159\u00EDdavkem aditiv"@cs . "Prodlou\u017Een\u00ED \u00FAdr\u017Enosti m\u011Bln\u011Bn\u00E9ho masa p\u0159\u00EDdavkem aditiv" . "3"^^ . . . . . .