. "An objective evaluation of pasteurization is a powerful tool to optimize this process and to improve the quality of meat products. Different heating concepts in processing of cooked ham were evaluated. It was prove an excessive pasteurization effect, that take place also in during period of increasing and decreasing (cooling) temperature. It follow from the measured results that the heating concept can be reduced."@en . . "3"^^ . "22330" . . . "RIV/60461373:22330/11:43892948" . "O" . "Optimalizace tepeln\u00E9ho opracov\u00E1n\u00ED du\u0161en\u00E9 \u0161unky" . "Optimization of the heat treatment of cooked ham."@en . "Pipek, Petr" . "3"^^ . . "RIV/60461373:22330/11:43892948!RIV12-MSM-22330___" . . . "Optimalizace tepeln\u00E9ho opracov\u00E1n\u00ED du\u0161en\u00E9 \u0161unky" . "\u0160t\u00E1tna veterin\u00E1rna a potravinov\u00E1 spr\u00E1va Slovenskej republiky ; Univerzita veterin\u00E1rskeho lek\u00E1rstva a farm\u00E1cie v Ko\u0161iciach" . . "Optimalizace tepeln\u00E9ho opracov\u00E1n\u00ED du\u0161en\u00E9 \u0161unky"@cs . . . . "Optimization of the heat treatment of cooked ham."@en . . . "Pot\u016F\u010Dek, Tom\u00E1\u0161" . "Rohl\u00EDk, Bo-Anne" . "4"^^ . . "978-80-8077-231-4" . . . "2011-05-11+02:00"^^ . "Objektivn\u00ED hodnocen\u00ED pastera\u010Dn\u00EDho z\u00E1kroku je v\u00FDkonn\u00FDm n\u00E1strojem pro optimalizaci tohoto procesu, kter\u00FD m\u016F\u017Ee p\u0159isp\u011Bt ke zlep\u0161en\u00ED kvality masn\u00FDch v\u00FDrobk\u016F. R\u016Fzn\u00E9 koncepty tepeln\u00E9ho opracov\u00E1n\u00ED va\u0159en\u00FDch \u0161unky byly hodnoceny. Byl prok\u00E1z\u00E1n nadm\u011Brn\u00FD pastera\u010Dn\u00ED efekt, jak v pr\u016Fb\u011Bhu tepeln\u00E9ho opracov\u00E1n\u00ED tak i b\u011Bhem chlazen\u00ED produktu. Z nam\u011B\u0159en\u00FDch hodnot vypl\u00FDv\u00E1, \u017Ee je mo\u017En\u00E9 sn\u00ED\u017Eit st\u00E1vaj\u00EDc\u00ED pastera\u010Dn\u00ED efekt a t\u00EDm zkr\u00E1tit v\u00FDrobn\u00ED proces, u\u0161et\u0159it energie a sn\u00ED\u017Eit po\u0161kozen\u00ED vn\u011Bj\u0161\u00EDch vrstev zpracovan\u00E9ho produktu."@cs . . "218670" . "texture; colour; heat treatment; ham"@en . . "[D73DB5B9A49F]" . "Hygiena Alimentorum XXXII. M\u00E4so a m\u00E4sov\u00E9 v\u00FDrobky - produkci, bezpe\u010Dnost a kvalita. Zborn\u00EDk predn\u00E1\u0161ok a posterov." . "\u0160trbsk\u00E9 Pleso" . "Bratislava" . . "Objektivn\u00ED hodnocen\u00ED pastera\u010Dn\u00EDho z\u00E1kroku je v\u00FDkonn\u00FDm n\u00E1strojem pro optimalizaci tohoto procesu, kter\u00FD m\u016F\u017Ee p\u0159isp\u011Bt ke zlep\u0161en\u00ED kvality masn\u00FDch v\u00FDrobk\u016F. R\u016Fzn\u00E9 koncepty tepeln\u00E9ho opracov\u00E1n\u00ED va\u0159en\u00FDch \u0161unky byly hodnoceny. Byl prok\u00E1z\u00E1n nadm\u011Brn\u00FD pastera\u010Dn\u00ED efekt, jak v pr\u016Fb\u011Bhu tepeln\u00E9ho opracov\u00E1n\u00ED tak i b\u011Bhem chlazen\u00ED produktu. Z nam\u011B\u0159en\u00FDch hodnot vypl\u00FDv\u00E1, \u017Ee je mo\u017En\u00E9 sn\u00ED\u017Eit st\u00E1vaj\u00EDc\u00ED pastera\u010Dn\u00ED efekt a t\u00EDm zkr\u00E1tit v\u00FDrobn\u00ED proces, u\u0161et\u0159it energie a sn\u00ED\u017Eit po\u0161kozen\u00ED vn\u011Bj\u0161\u00EDch vrstev zpracovan\u00E9ho produktu." . "Optimalizace tepeln\u00E9ho opracov\u00E1n\u00ED du\u0161en\u00E9 \u0161unky"@cs .