"Huta\u0159ov\u00E1, Zde\u0148ka" . . "Veterin\u00E1\u0159stv\u00ED" . . . . . "Mar\u0161\u00E1lek, Petr" . . . . "Bo\u0159ilov\u00E1, Gabriela" . . "Biogenn\u00ED aminy ve zv\u011B\u0159in\u011B st\u0159elen\u00E9 kachny divok\u00E9 (Anas platyrhynchos), o\u0161et\u0159en\u00E9 vyh\u00E1\u010Dkov\u00E1n\u00EDm"@cs . "RIV/62157124:16270/13:43872031" . "Biogenn\u00ED aminy ve zv\u011B\u0159in\u011B st\u0159elen\u00E9 kachny divok\u00E9 (Anas platyrhynchos), o\u0161et\u0159en\u00E9 vyh\u00E1\u010Dkov\u00E1n\u00EDm"@cs . . "Biogenic amines in venison of hunted wild ducks (Anas platyrhynchos) treated by drawing"@en . "I" . . "Steinhauserov\u00E1, Iva" . . "Biogenn\u00ED aminy ve zv\u011B\u0159in\u011B st\u0159elen\u00E9 kachny divok\u00E9 (Anas platyrhynchos), o\u0161et\u0159en\u00E9 vyh\u00E1\u010Dkov\u00E1n\u00EDm" . "4"^^ . "Biogenn\u00ED aminy ve zv\u011B\u0159in\u011B st\u0159elen\u00E9 kachny divok\u00E9 (Anas platyrhynchos), o\u0161et\u0159en\u00E9 vyh\u00E1\u010Dkov\u00E1n\u00EDm" . . . . "16270" . "63428" . "In our study, we investigated the changes in biogenic amine concentrations in the meat of mallard ducks killed in shotgun hunting and which were eviscerated by the pulling out of the viscera from the body cavity through the cloaca (one of possible dressing methods of feathered game after the kill) as one of the indicators of hygienic quality of meat. We set out to establish which biogenic amines can be considered as important indicators of meat quality in mallard ducks eviscerated by the pulling out of the viscera from the body cavity through the cloaca, what is the optimum storage period at temperatures of 0 and 15\u00B0C for mallard duck carcasses, and we studied the differences in biogenic amine concentrations in breast and thigh muscles. The results obtained suggest that cadaverine, putrescine and tyramine may be considered the main indicators of hygienic quality of mallard duck meat as far as biogenic amines are concerned. The results obtained allow us to conclude that carcasses of unplucked mallard ducks eviscerated by the pulling out of the viscera from the body cavity through the cloaca (drawing) can be stored at a low temperature (0 \u00B0C) for short periods (1-2 days). The storing of unplucked mallard ducks at higher temperatures (15 \u00B0C) is completely inappropriate."@en . "[117FB93F224D]" . . "Maso zv\u011B\u0159iny je v posledn\u00EDch letech potravinou z\u00EDsk\u00E1vaj\u00EDc\u00ED st\u00E1le v\u011Bt\u0161\u00ED oblibu u spot\u0159ebitel\u016F. V souvislosti s t\u00EDmto faktem je d\u016Fle\u017Eit\u00E9, z d\u016Fvodu p\u0159edch\u00E1zen\u00ED ztr\u00E1ty hygienick\u00E9 kvality t\u00E9to potraviny, dodr\u017Eovat spr\u00E1vn\u00E9 zach\u00E1zen\u00ED se zv\u011B\u0159inou. V na\u0161\u00ED studii jsme se zab\u00FDvali zm\u011Bnami koncentrac\u00ED biogenn\u00EDch amin\u016F v mase st\u0159elen\u00FDch kachen divok\u00FDch o\u0161et\u0159en\u00FDch vyh\u00E1\u010Dkov\u00E1n\u00EDm (jeden z mo\u017En\u00FDch zp\u016Fsob\u016F o\u0161et\u0159en\u00ED t\u011Bl pernat\u00E9 zv\u011B\u0159e po uloven\u00ED) jako ukazatel\u016F hygienick\u00E9 kvality masa. Zji\u0161\u0165ovali jsme, kter\u00E9 biogenn\u00ED aminy lze pova\u017Eovat u kachny divok\u00E9 o\u0161et\u0159en\u00E9 vyh\u00E1\u010Dkov\u00E1n\u00EDm za v\u00FDznamn\u00E9 ukazatele kvality masa, zji\u0161\u0165ovali jsme optim\u00E1ln\u00ED dobu pro skladov\u00E1n\u00ED t\u011Bl t\u00E9to zv\u011B\u0159iny p\u0159i teplot\u00E1ch 0 a 15\u00B0C a studovali jsme rozd\u00EDl ve v\u00FDskytu biogenn\u00EDch amin\u016F v prsn\u00ED a stehenn\u00ED svalovin\u011B. Ze z\u00EDskan\u00FDch v\u00FDsledk\u016F je patrn\u00E9, \u017Ee za hlavn\u00ED ukazatele hygienick\u00E9 kvality zv\u011B\u0159iny kachny divok\u00E9 z hlediska biogenn\u00EDch amin\u016F lze pova\u017Eovat kadaverin, putrescin a tyramin. Na z\u00E1klad\u011B z\u00EDskan\u00FDch v\u00FDsledk\u016F m\u016F\u017Eeme konstatovat, \u017Ee t\u011Bla kachny divok\u00E9 o\u0161et\u0159en\u00E1 vyh\u00E1\u010Dkov\u00E1n\u00EDm lze v pe\u0159\u00ED skladovat p\u0159i n\u00EDzk\u00FDch teplot\u00E1ch (0 \u00B0C) jen velmi kr\u00E1tkou dobu (1-2 dny). V p\u0159\u00EDpad\u011B vy\u0161\u0161\u00EDch teplot (15 \u00B0C) nen\u00ED skladov\u00E1n\u00ED t\u00E9to zv\u011B\u0159iny v pe\u0159\u00ED vhodn\u00E9 v\u016Fbec. Z d\u016Fvodu n\u00E1lezu vy\u0161\u0161\u00EDch koncentrac\u00ED ve stehenn\u00ED svalovin\u011B v porovn\u00E1n\u00ED se svalovinou prsn\u00ED lze stehenn\u00ED svalovinu ozna\u010Dit z pohledu biogenn\u00EDch amin\u016F za m\u00E9n\u011B kvalitn\u00ED."@cs . "0506-8231" . "RIV/62157124:16270/13:43872031!RIV14-MSM-16270___" . . "Ve\u010Derek, Vladim\u00EDr" . . . "4" . "63" . "5"^^ . "hygienic quality; storage; drawing; wild duck; Biogenic amines"@en . . "Maso zv\u011B\u0159iny je v posledn\u00EDch letech potravinou z\u00EDsk\u00E1vaj\u00EDc\u00ED st\u00E1le v\u011Bt\u0161\u00ED oblibu u spot\u0159ebitel\u016F. V souvislosti s t\u00EDmto faktem je d\u016Fle\u017Eit\u00E9, z d\u016Fvodu p\u0159edch\u00E1zen\u00ED ztr\u00E1ty hygienick\u00E9 kvality t\u00E9to potraviny, dodr\u017Eovat spr\u00E1vn\u00E9 zach\u00E1zen\u00ED se zv\u011B\u0159inou. V na\u0161\u00ED studii jsme se zab\u00FDvali zm\u011Bnami koncentrac\u00ED biogenn\u00EDch amin\u016F v mase st\u0159elen\u00FDch kachen divok\u00FDch o\u0161et\u0159en\u00FDch vyh\u00E1\u010Dkov\u00E1n\u00EDm (jeden z mo\u017En\u00FDch zp\u016Fsob\u016F o\u0161et\u0159en\u00ED t\u011Bl pernat\u00E9 zv\u011B\u0159e po uloven\u00ED) jako ukazatel\u016F hygienick\u00E9 kvality masa. Zji\u0161\u0165ovali jsme, kter\u00E9 biogenn\u00ED aminy lze pova\u017Eovat u kachny divok\u00E9 o\u0161et\u0159en\u00E9 vyh\u00E1\u010Dkov\u00E1n\u00EDm za v\u00FDznamn\u00E9 ukazatele kvality masa, zji\u0161\u0165ovali jsme optim\u00E1ln\u00ED dobu pro skladov\u00E1n\u00ED t\u011Bl t\u00E9to zv\u011B\u0159iny p\u0159i teplot\u00E1ch 0 a 15\u00B0C a studovali jsme rozd\u00EDl ve v\u00FDskytu biogenn\u00EDch amin\u016F v prsn\u00ED a stehenn\u00ED svalovin\u011B. Ze z\u00EDskan\u00FDch v\u00FDsledk\u016F je patrn\u00E9, \u017Ee za hlavn\u00ED ukazatele hygienick\u00E9 kvality zv\u011B\u0159iny kachny divok\u00E9 z hlediska biogenn\u00EDch amin\u016F lze pova\u017Eovat kadaverin, putrescin a tyramin. Na z\u00E1klad\u011B z\u00EDskan\u00FDch v\u00FDsledk\u016F m\u016F\u017Eeme konstatovat, \u017Ee t\u011Bla kachny divok\u00E9 o\u0161et\u0159en\u00E1 vyh\u00E1\u010Dkov\u00E1n\u00EDm lze v pe\u0159\u00ED skladovat p\u0159i n\u00EDzk\u00FDch teplot\u00E1ch (0 \u00B0C) jen velmi kr\u00E1tkou dobu (1-2 dny). V p\u0159\u00EDpad\u011B vy\u0161\u0161\u00EDch teplot (15 \u00B0C) nen\u00ED skladov\u00E1n\u00ED t\u00E9to zv\u011B\u0159iny v pe\u0159\u00ED vhodn\u00E9 v\u016Fbec. Z d\u016Fvodu n\u00E1lezu vy\u0161\u0161\u00EDch koncentrac\u00ED ve stehenn\u00ED svalovin\u011B v porovn\u00E1n\u00ED se svalovinou prsn\u00ED lze stehenn\u00ED svalovinu ozna\u010Dit z pohledu biogenn\u00EDch amin\u016F za m\u00E9n\u011B kvalitn\u00ED." . "5"^^ . "CZ - \u010Cesk\u00E1 republika" . "Biogenic amines in venison of hunted wild ducks (Anas platyrhynchos) treated by drawing"@en . .