"RIV/60461373:22330/13:43895402" . . "22330" . . "Relation between meat pH and colour"@en . . "Pipek, Petr" . . . . "Brno" . . . "Brno" . . "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." . . "106721" . "\u0160korpilov\u00E1, Tereza" . "4"^^ . "Souvislost pH a barvy masa"@cs . "RIV/60461373:22330/13:43895402!RIV14-MZE-22330___" . . "978-80-7375-705-2" . "Souvislost pH a barvy masa" . "\u0160imoniov\u00E1, Anna" . . "[E3D22BAF774D]" . . . "Souvislost pH a barvy masa" . "4"^^ . "7"^^ . . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . . "Beside pH and bounded water, the colour of meat could also be affected by a wider range of factors. Nevertheless, it is mostly impossible to track back the history of post mortal changes under real conditions, and the actual value of pH does not reflect the meat quality. Producers can visually assess the colour of meat to some point and measure pH, but they cannot determine, whether the meat have PSE or DFD myopathy. Firstly, there are troubles particularly with the production of wholemuscle products; secondly, dark meat becomes difficult to sell. This experiment studied the pH assessment in pork and beef meat in relation to sex and ways of pre-slaughter housing. In both cases, colour was measured parallely (reflexive spectrophotometer Minolta CM2600d) and the values of L* and a* were recorded. A slight tendency was found between actual pH value and lightness L*,in pork meat, without known history. Similarly the ultimate pH value in beef (pH24 and more) correlated with colour parameters of lightness L*, with smaller relation to redness a* and yellowness b*. Measured pH values and their classification agreed with the influence of sex ? higher pH in bulls. The way of pre-slaughter housing was also noted; as expected, the collective housing of bulls led to higher pH values than of bulls housed separately."@en . "Sk\u0159iv\u00E1nek, Adam" . . "Relation between meat pH and colour"@en . "Souvislost pH a barvy masa"@cs . "beef carcass, pH, colour, PSE, DFD, pork"@en . . . "2013-02-27+01:00"^^ . . . "P(QI111B053)" . "Sborn\u00EDk XXXIX. Konference o jakosti potravin a potravinov\u00FDch surovin - Ingrovy dny 2013" . "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 . . .