"Evaluation of meat freshness: New possibilities"@en . . . . . "2014-10-15+02:00"^^ . "Evaluation of meat freshness: New possibilities"@en . "3"^^ . "Pro sledov\u00E1n\u00ED \u010Derstvosti masa byl pou\u017Eit vrchn\u00ED \u0161\u00E1l k\u00FDty, kter\u00FD byl rozporcov\u00E1n na 50g kousky, kter\u00E9 byly zabaleny do modifikovan\u00E9 atmosf\u00E9ry. Pro extrakci n\u00EDzkomolekul\u00E1rn\u00EDch l\u00E1tek bylo pou\u017Eito p\u011Bt r\u016Fzn\u00FDch extrak\u010Dn\u00EDch \u010Dinidel. Extrakty se pot\u00E9 m\u011B\u0159ili pomoc\u00ED techniky DART ve spojen\u00ED s vysokorozli\u0161ovac\u00ED spektrometri\u00ED TOF-MS. Data z hmotnostn\u00EDch spekter byla upravena a podrobena anal\u00FDze hlavn\u00EDch komponent, z \u010Deho\u017E byl z\u00EDsk\u00E1n rozptylov\u00FD diagram komponentn\u00EDho sk\u00F3re. Na z\u00E1klad\u011B v\u00FDsledk\u016F m\u016F\u017Eeme \u0159\u00EDct, \u017Ee DART ve spojen\u00ED s TOF-MS je pou\u017Eiteln\u00FD pro rozli\u0161en\u00ED masa v z\u00E1vislosti na jeho st\u00E1\u0159\u00ED p\u0159i zvolen\u00ED vhodn\u00FDch extrak\u010Dn\u00EDch \u010Dinidel a podm\u00EDnek anal\u00FDzy." . "22330" . "[30366578C2F3]" . "Pro sledov\u00E1n\u00ED \u010Derstvosti masa byl pou\u017Eit vrchn\u00ED \u0161\u00E1l k\u00FDty, kter\u00FD byl rozporcov\u00E1n na 50g kousky, kter\u00E9 byly zabaleny do modifikovan\u00E9 atmosf\u00E9ry. Pro extrakci n\u00EDzkomolekul\u00E1rn\u00EDch l\u00E1tek bylo pou\u017Eito p\u011Bt r\u016Fzn\u00FDch extrak\u010Dn\u00EDch \u010Dinidel. Extrakty se pot\u00E9 m\u011B\u0159ili pomoc\u00ED techniky DART ve spojen\u00ED s vysokorozli\u0161ovac\u00ED spektrometri\u00ED TOF-MS. Data z hmotnostn\u00EDch spekter byla upravena a podrobena anal\u00FDze hlavn\u00EDch komponent, z \u010Deho\u017E byl z\u00EDsk\u00E1n rozptylov\u00FD diagram komponentn\u00EDho sk\u00F3re. Na z\u00E1klad\u011B v\u00FDsledk\u016F m\u016F\u017Eeme \u0159\u00EDct, \u017Ee DART ve spojen\u00ED s TOF-MS je pou\u017Eiteln\u00FD pro rozli\u0161en\u00ED masa v z\u00E1vislosti na jeho st\u00E1\u0159\u00ED p\u0159i zvolen\u00ED vhodn\u00FDch extrak\u010Dn\u00EDch \u010Dinidel a podm\u00EDnek anal\u00FDzy."@cs . "3"^^ . . . "RIV/60461373:22330/14:43897430!RIV15-MZE-22330___" . . . "Freshness of meat is an important property, thus, new methods for freshness evaluation are searched. Unfortunately, known methods are restricted, so we tried to use a quite new technique - direct analysis in real time (DART) coupled with time of flight - mass spectroscopy (TOF-MS). This technique uses plasma-excited atoms of helium and components of the atmosphere; and can follow up a countless change in a meat composition. For the extraction of low molecular weight compounds, we used five different solvents. DART coupled with TOF-MS was used for analysis of extracts. Obtained mass spectra were modified and processed with principal component analysis (PCA) in order to assess the compositional differences between fresh and spoiled meat. Based on processed data, it can be concluded that DART coupled with TOF-MS seems to be applicable for evaluation of the meat freshness, as the values of fresh and old meat can be found sharply separated in scatterplot and can be distinguished."@en . "VFU Brno" . "Rajchl, Ale\u0161" . "Brno" . "978-80-7305-728-2" . "P(QI111B053)" . "Brno" . . . "possibilities; New; freshness; meat; Evaluation"@en . "Sledov\u00E1n\u00ED \u010Derstvosti masa: Nov\u00E9 mo\u017Enosti." . . "Sledov\u00E1n\u00ED \u010Derstvosti masa: Nov\u00E9 mo\u017Enosti." . "XLIV. Lenfeldovy a H\u00F6klovy dny" . . . "Sledov\u00E1n\u00ED \u010Derstvosti masa: Nov\u00E9 mo\u017Enosti."@cs . . "Pipek, Petr" . "\u0160korpilov\u00E1, Tereza" . "Sledov\u00E1n\u00ED \u010Derstvosti masa: Nov\u00E9 mo\u017Enosti."@cs . "5"^^ . . . "RIV/60461373:22330/14:43897430" . . . . . "45264" .