"barva masa, kysl\u00EDk, M.semimembranosus, M.longissimus lumborum et thoracis, vep\u0159ov\u00E9, hov\u011Bz\u00ED meat colour, oxygen, M. Semimembranosus, M.Longissimus Lumborum et Thoracis, pork, beef"@en . "a change in meat colour caused by the effect of atmospheric oxygen" . . . . . "DE - Spolkov\u00E1 republika N\u011Bmecko" . . "a change in meat colour caused by the effect of atmospheric oxygen"@en . "Z(MSM 162700004)" . "Musilov\u00E1, Hana" . . "2" . "RIV/62157124:16270/03:00000320" . . . "3"^^ . . . "4"^^ . "0179-2415" . "0"^^ . . "0"^^ . "[C924F3733E83]" . "3"^^ . . . . "RIV/62157124:16270/03:00000320!RIV/2004/MSM/162704/N" . "Fleischwirtschaft International" . "596802" . "3" . . . . "Grolichov\u00E1, Magdalena" . "a change in meat colour caused by the effect of atmospheric oxygen"@en . . . "Dvo\u0159\u00E1k, Petr" . "The changes in surface colour on a slice caused by the effect of different air exposures (with intervals of 15 minutes over 3 hours) were observed. The parameters of colour L*, a* b*, which make it possible to determine meat colour objectively, characterized the changes which occurred after cutting a musculature slice when the initial purple of myoglobin turned into the clear red of oxymyoglobin. The measurements were done with pork at M. longissimus lumborum et thoracis and M. semimembranosus. A difference was found between two muscles. Generally, a slow increase of the parameters a* and b* can be observed; however, this growth was less significant than for beef. An effect of the exposure time, i.e. the duration of the exposure to the atmospheric oxygen on the parameters of pork and beef colour (M. longissimus lumborum et thoracis) was significantly different. For beef, we found two different curves of the parameters a* and b*, and this occurred in approximately two-thirds of the animals to be monito" . . "50-52" . . "The changes in surface colour on a slice caused by the effect of different air exposures (with intervals of 15 minutes over 3 hours) were observed. The parameters of colour L*, a* b*, which make it possible to determine meat colour objectively, characterized the changes which occurred after cutting a musculature slice when the initial purple of myoglobin turned into the clear red of oxymyoglobin. The measurements were done with pork at M. longissimus lumborum et thoracis and M. semimembranosus. A difference was found between two muscles. Generally, a slow increase of the parameters a* and b* can be observed; however, this growth was less significant than for beef. An effect of the exposure time, i.e. the duration of the exposure to the atmospheric oxygen on the parameters of pork and beef colour (M. longissimus lumborum et thoracis) was significantly different. For beef, we found two different curves of the parameters a* and b*, and this occurred in approximately two-thirds of the animals to be monito"@en . . "a change in meat colour caused by the effect of atmospheric oxygen" . . "16270" . . . "P\u00E1\u010D, Ji\u0159\u00ED" .