"3"^^ . "texture; colour; maturation; cooked ham"@en . "Quality of cooked ham as influenced by maturation"@en . "Pipek, Petr" . . "Texture of hams is influenced by maturation time, which is connected to the release of myofibrillar proteins, and salt and phosphates diffusion. Under certain changes in the ham technology, it is possible to make maturation stage shorter or even to skip this stage. These changes may lead to an accelerated production and a more efficient usage of the machinery. The impact of maturation time on the texture of hams was monitored. The texture of the ham was evaluated by the method of depress and the method of shear force by Warner and Bratzler, using Instron 5544. Longer maturation time slightly increased the tenderness and strength of the ham, but its effect on the texture was not statistically significant. Together the colour of hams and its stability was measured."@en . . "O" . "RIV/60461373:22330/12:43892813" . . . "\u0160trbsk\u00E9 Pleso" . . . . "2011-05-11+02:00"^^ . . "Bratislava" . "Pot\u016F\u010Dek, Tom\u00E1\u0161" . . "Quality of cooked ham as influenced by maturation" . . "[BAD015E74CC1]" . "Rohl\u00EDk, Bo-Anne" . . . . "Hygiena Alimentorum XXXII. M\u00E4so a m\u00E4sov\u00E9 v\u00FDrobky - produkci, bezpe\u010Dnost a kvalita. Zborn\u00EDk predn\u00E1\u0161ok a posterov." . . . "Quality of cooked ham as influenced by maturation"@en . . "Quality of cooked ham as influenced by maturation" . "RIV/60461373:22330/12:43892813!RIV13-MSM-22330___" . . "22330" . "4"^^ . . "978-80-8077-231-4" . "3"^^ . "\u0160t\u00E1tna veterin\u00E1rna a potravinov\u00E1 spr\u00E1va SR Bratislava, Univerzita veterin\u00E1rskeho lek\u00E1rstva a farm\u00E1cie v Ko\u0161iciach" . . "163756" . "Texture of hams is influenced by maturation time, which is connected to the release of myofibrillar proteins, and salt and phosphates diffusion. Under certain changes in the ham technology, it is possible to make maturation stage shorter or even to skip this stage. These changes may lead to an accelerated production and a more efficient usage of the machinery. The impact of maturation time on the texture of hams was monitored. The texture of the ham was evaluated by the method of depress and the method of shear force by Warner and Bratzler, using Instron 5544. Longer maturation time slightly increased the tenderness and strength of the ham, but its effect on the texture was not statistically significant. Together the colour of hams and its stability was measured." .