"Influence of high isostatic pressure and papain treatment on the quality of beef meat" . "Houska, Milan" . "The influence of post-rigor injection of papain solution and/or high pressure treatment (100, 200, 300 MPa for 10 min) on the quality of beef meat (musculus longissimus lumborum et thoracis) was studied in terms of texture, colour and organoleptic quality. Injection of papain and pressurization to 100 MPa led to a significant increase of meat tenderness. Application of higher pressures did not lead to further tenderization but paler colour. After cooking (65 degrees C, 40 min), the proportion of hemichromes in all the papain and/or pressure-treated samples increased to the same level and all the colour differences were suppressed." . "22330" . "Influence of high isostatic pressure and papain treatment on the quality of beef meat" . "27" . "Vliv vysok\u00E9ho isostatick\u00E9ho tlaku a papainu na jakost hov\u011Bz\u00EDho masa"@cs . "Vliv vysok\u00E9ho isostatick\u00E9ho tlaku a papainu na jakost hov\u011Bz\u00EDho masa"@cs . . . "Influence of high isostatic pressure and papain treatment on the quality of beef meat"@en . "2"^^ . . . "6"^^ . "0895-7959" . "Pipek, Petr" . . "High Pressure Research" . . "RIV/60461373:22330/07:00021246!RIV09-MSM-22330___" . "\u0160ikulov\u00E1, Mark\u00E9ta" . "6"^^ . . "Byl studov\u00E1n vliv postmort\u00E1ln\u00EDho na\u00E1st\u0159iku papainu a vysok\u00E9ho tlaku (100, 200, 300 MPa for 10 min) na jakost hov\u011Bz\u00EDho masa (musculus longissimus lumborum et thoracis) na texturu, barv u a organoleptickou jakost. n\u00E1st\u0159ik papainu a presurizace do 100 MPa vedal k v\u00FDznamn\u00E9mu zv\u00FD\u0161en\u00ED k\u0159ehksosti."@cs . . "[9E9371E9BE19]" . . "000245677500028" . . . "GB - Spojen\u00E9 kr\u00E1lovstv\u00ED Velk\u00E9 Brit\u00E1nie a Severn\u00EDho Irska" . "Marek, M." . . "S, V" . . . "Schenkov\u00E1, Nad\u011B\u017Eda" . "Jelen\u00EDkov\u00E1, Jarmila" . "high pressure; papain; beef; texture; colour"@en . . . "Influence of high isostatic pressure and papain treatment on the quality of beef meat"@en . "426249" . "The influence of post-rigor injection of papain solution and/or high pressure treatment (100, 200, 300 MPa for 10 min) on the quality of beef meat (musculus longissimus lumborum et thoracis) was studied in terms of texture, colour and organoleptic quality. Injection of papain and pressurization to 100 MPa led to a significant increase of meat tenderness. Application of higher pressures did not lead to further tenderization but paler colour. After cooking (65 degrees C, 40 min), the proportion of hemichromes in all the papain and/or pressure-treated samples increased to the same level and all the colour differences were suppressed."@en . . "RIV/60461373:22330/07:00021246" . . "1" .