. . "Vliv oxidu uhelnat\u00E9ho na stabilizaci barvy mlet\u00E9ho amsa byl studov\u00E1n. Sou\u010Dasn\u011B byla sledov\u00E1na i oxidace lipid\u016F pomoc\u00ED TBA. Barva byla hodnocena reflexn\u00ED spektrofotometri\u00ED i pomoc\u00ED anal\u00FDzy obrazu (software NIS elements). Mlet\u00E9 maso (hov\u011Bz\u00ED a sm\u011Bs hov\u011Bz\u00EDho a vep\u0159ov\u00E9ho) bylo baleno v pr\u016Fmyslov\u00FDch podm\u00EDnk\u00E1ch do n\u011Bkolika typ\u016F atmosf\u00E9r obsahuj\u00EDc\u00EDch r\u016Fzn\u00E9 kombinace kysl\u00EDku, oxidu uhli\u010Dit\u00E9ho, uhelnat\u00E9ho a dus\u00EDku.Oxid uhelnat\u00FD br\u00E1nil oxidfaci hemov\u00FDch barviv i oipid a t\u00EDm stabilizoval barvu mas."@cs . "The effect of carbon monoxide onto colour stabilisation and of ground meat was studied. In the same time an oxidation of lipids by TBARS Meat colour was evaluated using reflectance spectrophotometry and video image analysis (software NIS elements). Ground meat (beef and the mixture of beef and pork) was under industrial conditions packed into different modified atmospheres (MA) containing oxygen, carbon dioxide, carbon monoxide and nitrogen in three different combinations. Carbon monoxide prevented oxidation of lipids and haem pigments in grinded meat and stabilized the red colour of minced meat in this way. The redness a* of meat packed in CO was constant during storage (nearly a*=20) unlike MA containing oxygen, where this value decreased (a*=5). TBA at oxygen containing atmosphere raised to 2 mg.kg-1, while at CO atmosphere did not exceed 0.1 mg.kg-1." . "1212-1800" . . . "RIV/60461373:22330/08:00021077" . "The effect of carbon monoxide onto colour stabilisation and of ground meat was studied. In the same time an oxidation of lipids by TBARS Meat colour was evaluated using reflectance spectrophotometry and video image analysis (software NIS elements). Ground meat (beef and the mixture of beef and pork) was under industrial conditions packed into different modified atmospheres (MA) containing oxygen, carbon dioxide, carbon monoxide and nitrogen in three different combinations. Carbon monoxide prevented oxidation of lipids and haem pigments in grinded meat and stabilized the red colour of minced meat in this way. The redness a* of meat packed in CO was constant during storage (nearly a*=20) unlike MA containing oxygen, where this value decreased (a*=5). TBA at oxygen containing atmosphere raised to 2 mg.kg-1, while at CO atmosphere did not exceed 0.1 mg.kg-1."@en . . "Czech Journal of Food Science" . . . "Stabilization of Minced Meat Colour by Carbon Monoxide"@en . . "Stabilizace barvy mlet\u00E9ho masa p\u016Fsoben\u00EDm oxidu uhelnat\u00E9ho"@cs . "22330" . "6" . "Stabilization of Minced Meat Colour by Carbon Monoxide"@en . . "CZ - \u010Cesk\u00E1 republika" . . "Stabilizace barvy mlet\u00E9ho masa p\u016Fsoben\u00EDm oxidu uhelnat\u00E9ho"@cs . "1"^^ . . "26" . "3"^^ . "Stabilization of Minced Meat Colour by Carbon Monoxide" . "Stabilization of Minced Meat Colour by Carbon Monoxide" . "meat; MAP; carbon monoxide; colour; TBA"@en . . . "Pipek, Petr" . . "Izumimoto, Masatoshi" . "396891" . "Staruch, Ladislav" . . "[79FE251857BC]" . "RIV/60461373:22330/08:00021077!RIV09-MSM-22330___" . "000260666300003" . "6"^^ . . . "Z(MSM6046137305)" .