"Relation between meat pH and colour"@en . . . . . "22330" . . "1210-4086" . . "Aktu\u00E1ln\u00ED hodnota pH masa neukazuje jednozna\u010Dn\u011B na jeho kvalitu a zp\u011Btn\u011B nen\u00ED mo\u017En\u00E9 zjistit pr\u016Fb\u011Bh pH kr\u00E1tce post mortem. Barva masa b\u00FDv\u00E1 ovlivn\u011Bna nejen pH, ale \u0159adou faktor\u016F, kter\u00E9 s anom\u00E1liemi nesouvis\u00ED, jako je mno\u017Estv\u00ED v\u00E1zan\u00E9 vody aj. Tato pr\u00E1ce se zab\u00FDvala v provozn\u00EDch podm\u00EDnk\u00E1ch vztahem mezi pH a barvou u vep\u0159ov\u00E9ho masa; u hov\u011Bz\u00EDho masa pak i vlivem pohlav\u00ED na tyto veli\u010Diny. Barva byla m\u011B\u0159ena pomoc\u00ED reflexn\u00ED spektrofotometrie, sledovan\u00FDmi veli\u010Dinami byla sv\u011Btlost L* a sou\u0159adnice pro \u010Dervenou barvu a*. Mezi sv\u011Btlost\u00ED L* a hodnotou pH byla zji\u0161t\u011Bna z\u00E1vislost i v p\u0159\u00EDpad\u011B, \u017Ee nen\u00ED zn\u00E1ma historie masa, hodnoty v\u0161ak byly zna\u010Dn\u011B rozpt\u00FDlen\u00E9. Mo\u017Enost vyu\u017Eit\u00ED obou veli\u010Din k odhadu vad masa je diskutov\u00E1na." . "Souvislost pH a barvy masa"@cs . "Pipek, Petr" . "RIV/60461373:22330/13:43895208!RIV14-MZE-22330___" . . . . "Souvislost pH a barvy masa" . "\u0160imoniov\u00E1, Anna" . . "4"^^ . "\u0160korpilov\u00E1, Tereza" . . . "3"^^ . "Maso" . . . . "Souvislost pH a barvy masa" . "CZ - \u010Cesk\u00E1 republika" . "Sk\u0159iv\u00E1nek, Adam" . "RIV/60461373:22330/13:43895208" . . . . . "23" . "Meat defects PSE and DFD are still current problem. PSE pork is unsuitable to the production of whole muscle products; DFD meat becomes difficult to sell. pH value does not reflect definitely the meat quality and it is impossible to track back the pH history shortly post mortem. Meat colour is affected not only by pH value but also by several factors, e.g. WHC. This paper deals with the relationship between pH and colour parameters at pork and beef, under industrial conditions. Colour was measured by reflectance spectrophotometry and expressed as lightness L* and redness a*. A slight tendency was found between actual pH value and lightness L* in meat with unknown history, however, the values were very scattered. Possible use of both values to rough estimation of meat defects is discussed."@en . "Relation between meat pH and colour"@en . "Souvislost pH a barvy masa"@cs . "beef carcass, pH, colour, PSE, DFD, pork"@en . "4"^^ . . "P(QI111B053)" . "5" . "106722" . "[29CB1633F042]" . . "Aktu\u00E1ln\u00ED hodnota pH masa neukazuje jednozna\u010Dn\u011B na jeho kvalitu a zp\u011Btn\u011B nen\u00ED mo\u017En\u00E9 zjistit pr\u016Fb\u011Bh pH kr\u00E1tce post mortem. Barva masa b\u00FDv\u00E1 ovlivn\u011Bna nejen pH, ale \u0159adou faktor\u016F, kter\u00E9 s anom\u00E1liemi nesouvis\u00ED, jako je mno\u017Estv\u00ED v\u00E1zan\u00E9 vody aj. Tato pr\u00E1ce se zab\u00FDvala v provozn\u00EDch podm\u00EDnk\u00E1ch vztahem mezi pH a barvou u vep\u0159ov\u00E9ho masa; u hov\u011Bz\u00EDho masa pak i vlivem pohlav\u00ED na tyto veli\u010Diny. Barva byla m\u011B\u0159ena pomoc\u00ED reflexn\u00ED spektrofotometrie, sledovan\u00FDmi veli\u010Dinami byla sv\u011Btlost L* a sou\u0159adnice pro \u010Dervenou barvu a*. Mezi sv\u011Btlost\u00ED L* a hodnotou pH byla zji\u0161t\u011Bna z\u00E1vislost i v p\u0159\u00EDpad\u011B, \u017Ee nen\u00ED zn\u00E1ma historie masa, hodnoty v\u0161ak byly zna\u010Dn\u011B rozpt\u00FDlen\u00E9. Mo\u017Enost vyu\u017Eit\u00ED obou veli\u010Din k odhadu vad masa je diskutov\u00E1na."@cs .