"Mikrobiologie ka\u017Een\u00ED masa: p\u0159\u00ED\u010Diny a souvislosti" . "Kamen\u00EDk, Josef" . . . . . . "Maso je potravina, kter\u00E1 podl\u00E9h\u00E1 v \u010Derstv\u00E9m stavu velice rychle mikrobi\u00E1ln\u00ED zk\u00E1ze. Na ka\u017Een\u00ED masa se nej\u010Dast\u011Bji pod\u00EDlej\u00ED bakterie skupiny Pseudomonas spp. (nebalen\u00E9 maso skladovan\u00E9 za p\u0159\u00EDstupu vzduchu), Enterobacteriaceae, Brochothrix thermosphacta a bakterie ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED (BMK). Omezenou mo\u017Enost prodlou\u017Een\u00ED trvanlivosti \u010Derstv\u00E9ho masa nab\u00EDzej\u00ED vakuov\u00E9 balen\u00ED nebo balen\u00ED v ochrann\u00E9 atmosf\u00E9\u0159e. V posledn\u00ED dob\u011B se zavedly dal\u0161\u00ED pokro\u010Dil\u00E9 formy balen\u00ED, jako je vakuov\u00E9 %22skin%22 balen\u00ED nebo tzv. aktivn\u00ED balen\u00ED. Ve v\u0161ech p\u0159\u00EDpadech, a\u0165 se ji\u017E jedn\u00E1 o maso balen\u00E9 \u010Di nebalen\u00E9, je pro uchov\u00E1n\u00ED \u010Derstv\u00E9ho masa kl\u00ED\u010Dov\u00E1 teplota skladov\u00E1n\u00ED. Ide\u00E1ln\u00ED je teplota kolem -1 \u00B0C, se zvy\u0161ov\u00E1n\u00EDm skladovac\u00ED teploty kles\u00E1 trvanlivost masa." . . "Lactic acid bacteria; Brochothrix thermosphacta; Enterobacteriaceae; Pseudomonas spp.; vakuum packaging; modified atmosphere packaging"@en . "RIV/62157124:16270/11:43870507" . . . "Mikrobiologie ka\u017Een\u00ED masa: p\u0159\u00ED\u010Diny a souvislosti"@cs . "V" . "Maso je potravina, kter\u00E1 podl\u00E9h\u00E1 v \u010Derstv\u00E9m stavu velice rychle mikrobi\u00E1ln\u00ED zk\u00E1ze. Na ka\u017Een\u00ED masa se nej\u010Dast\u011Bji pod\u00EDlej\u00ED bakterie skupiny Pseudomonas spp. (nebalen\u00E9 maso skladovan\u00E9 za p\u0159\u00EDstupu vzduchu), Enterobacteriaceae, Brochothrix thermosphacta a bakterie ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED (BMK). Omezenou mo\u017Enost prodlou\u017Een\u00ED trvanlivosti \u010Derstv\u00E9ho masa nab\u00EDzej\u00ED vakuov\u00E9 balen\u00ED nebo balen\u00ED v ochrann\u00E9 atmosf\u00E9\u0159e. V posledn\u00ED dob\u011B se zavedly dal\u0161\u00ED pokro\u010Dil\u00E9 formy balen\u00ED, jako je vakuov\u00E9 %22skin%22 balen\u00ED nebo tzv. aktivn\u00ED balen\u00ED. Ve v\u0161ech p\u0159\u00EDpadech, a\u0165 se ji\u017E jedn\u00E1 o maso balen\u00E9 \u010Di nebalen\u00E9, je pro uchov\u00E1n\u00ED \u010Derstv\u00E9ho masa kl\u00ED\u010Dov\u00E1 teplota skladov\u00E1n\u00ED. Ide\u00E1ln\u00ED je teplota kolem -1 \u00B0C, se zvy\u0161ov\u00E1n\u00EDm skladovac\u00ED teploty kles\u00E1 trvanlivost masa."@cs . . "61" . . . . "RIV/62157124:16270/11:43870507!RIV12-MSM-16270___" . . . "5"^^ . "Microbiologic spoilage of meat: causes and relationships"@en . "Meat belongs to perishable food. The predominant bacteria associated with spoilage of chilled meat are Pseudomonas spp. (on aerobically stored meat), Enterobacteriaceae, Brochothrix thermosphacta and Lactic acid bacteria. Two packaging types - vacuum and modified atmosphere - reduce microbial spoilage rate and extend moderately the shelf life of meat. Other types of packaging especially vacuum skin packaging or active packaging have been introduced recently. But temperature of storage is the most important factor in all circumstances. The optimum temperature of storage of chilled meat is -1 \u00B0C, the higher the temperature the faster spoilage of meat."@en . "16270" . "1"^^ . "Microbiologic spoilage of meat: causes and relationships"@en . . "[3F1DE97C35DE]" . "8" . "Veterin\u00E1\u0159stv\u00ED" . "1"^^ . . "Mikrobiologie ka\u017Een\u00ED masa: p\u0159\u00ED\u010Diny a souvislosti" . "CZ - \u010Cesk\u00E1 republika" . . . "Mikrobiologie ka\u017Een\u00ED masa: p\u0159\u00ED\u010Diny a souvislosti"@cs . "0506-8231" . "212462" .