. "RIV/60461373:22330/11:43892951!RIV12-MSM-22330___" . "\u0160korpilov\u00E1, Tereza" . "2011-03-03+01:00"^^ . . . "Sledov\u00E1n\u00ED \u010Derstvosti masa enzymovou detekc\u00ED" . . "Sledov\u00E1n\u00ED \u010Derstvosti masa enzymovou detekc\u00ED" . "Pot\u016F\u010Dek, Tom\u00E1\u0161" . "978-80-7375-495-2" . . "Sledov\u00E1n\u00ED \u010Derstvosti masa enzymovou detekc\u00ED"@cs . . . . "5"^^ . . . . "Pipek, Petr" . . "Mraz\u00EDrensk\u00E9 teploty p?sob\u00ED na ka\u0163dou \u010D\u00E1st jate\u010Dn\u011B upraven\u00E9ho t\u011Bla rozd\u00EDln\u011B, av\u0161ak v\u0163dy se aktivita citr\u00E1tsynt\u00E1zy s prodlu\u0163uj\u00EDc\u00ED se dobou pr?chodu rychlozmrazovac\u00EDm za\u0159\u00EDzen\u00EDm zvy\u0161uje. Katalytick\u00E1 aktivita citr\u00E1tsynt\u00E1zy v z\u00E1vislosti na dob\u011B skladov\u00E1n\u00ED vzorku m\u00E1 zvy\u0161uj\u00EDc\u00ED se trend. P\u0159i dlouhodob\u00E9m skladov\u00E1n\u00ED se aktivita citr\u00E1tsynt\u00E1zy v d?sledku jej\u00ED degradace sni\u0163uje. Hodnota katalytick\u00E9 aktivity citr\u00E1tsynt\u00E1zy je tak\u00E9 u \u010Derstv\u00FDch vzork? nenulov\u00E1 a je pot\u0159eba na tuto skute\u010Dnost br\u00E1t z\u0159etel. Metoda m\u011B\u0159en\u00ED aktivity citr\u00E1tsynt\u00E1zy v exsud\u00E1tu uvoln\u011Bn\u00E9m z masa se pro rozli\u0161en\u00ED masa zmra\u0163en\u00E9ho od masa, kter\u00E9 zmrazen\u00EDm nepro\u0161lo, ukazuje jako velmi vhodn\u00E1 a dostate\u010Dn\u011B citliv\u00E1."@cs . "5"^^ . . "Detection of meat freshness using enzymes"@en . "Z(MSM6046137305)" . "Petrov\u00E1, Michaela" . "citratsynthase, activity, part freezing, thawed meat"@en . . . "Rohl\u00EDk, Bo-Anne" . "Brno" . "Mraz\u00EDrensk\u00E9 teploty p?sob\u00ED na ka\u0163dou \u010D\u00E1st jate\u010Dn\u011B upraven\u00E9ho t\u011Bla rozd\u00EDln\u011B, av\u0161ak v\u0163dy se aktivita citr\u00E1tsynt\u00E1zy s prodlu\u0163uj\u00EDc\u00ED se dobou pr?chodu rychlozmrazovac\u00EDm za\u0159\u00EDzen\u00EDm zvy\u0161uje. Katalytick\u00E1 aktivita citr\u00E1tsynt\u00E1zy v z\u00E1vislosti na dob\u011B skladov\u00E1n\u00ED vzorku m\u00E1 zvy\u0161uj\u00EDc\u00ED se trend. P\u0159i dlouhodob\u00E9m skladov\u00E1n\u00ED se aktivita citr\u00E1tsynt\u00E1zy v d?sledku jej\u00ED degradace sni\u0163uje. Hodnota katalytick\u00E9 aktivity citr\u00E1tsynt\u00E1zy je tak\u00E9 u \u010Derstv\u00FDch vzork? nenulov\u00E1 a je pot\u0159eba na tuto skute\u010Dnost br\u00E1t z\u0159etel. Metoda m\u011B\u0159en\u00ED aktivity citr\u00E1tsynt\u00E1zy v exsud\u00E1tu uvoln\u011Bn\u00E9m z masa se pro rozli\u0161en\u00ED masa zmra\u0163en\u00E9ho od masa, kter\u00E9 zmrazen\u00EDm nepro\u0161lo, ukazuje jako velmi vhodn\u00E1 a dostate\u010Dn\u011B citliv\u00E1." . . "Brno" . . . "Sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F XXXVII. Semin\u00E1\u0159e o jakosti potravin a potravinov\u00FDch surovin %22Ingrovy dny%22" . . "4"^^ . . "Detection of meat freshness using enzymes"@en . . "RIV/60461373:22330/11:43892951" . "The aim of this work is to determine whether using enzyme methods, detecting the presence of mitochondrial enzymes (citratesynthase), can proof if the meat was frozen or not. It was observed that the longer the meat is frozen the bigger the range of the meat tissue damage is, and the activity of citratsynthase in the exudates is higher. The activity of citratsynthase enzyme was calculated from the absorbance measured in the meat exudates, after adding appropriate reagents. Another aspect was observed when partly frozen meat, stored at chill temperatures, was analysed, according the citratesynthase activity. It is found that freezing temperatures affect different parts of the meat in various ways, but the activity of citratesynthase is always increasing. The same was found when the meat was chilled, the citratesynthase activity also increased during the time, but ling period storage had an opposite effect. The citratesynthase activity decreased due to its decay."@en . . "Sledov\u00E1n\u00ED \u010Derstvosti masa enzymovou detekc\u00ED"@cs . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . "[B3DD5DEC3A4B]" . "22330" . "229788" .