"texture; pH; color; destructure zone; pork meat"@en . "RIV/62157124:16270/13:43872145!RIV14-MSM-16270___" . "[1E4A9106D5E1]" . . . . "Pavl\u00EDk, Zden\u011Bk" . "Kamen\u00EDk, Josef" . "Sal\u00E1kov\u00E1, Alena" . . "Detection of defects of pork meat and their effect on the quality of cooked ham"@en . . "S" . . . "RIV/62157124:16270/13:43872145" . . . "Detection of defects of pork meat and their effect on the quality of cooked ham"@en . . "Eli\u00E1\u0161ov\u00E1, Martina" . . "978-80-7305-664-3" . "Sborn\u00EDk p\u0159edn\u00E1\u0161ek a poster\u016F XLIII. Lenfeldovy a H\u00F6klovy dny" . . "16270" . . "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" . "Pr\u00E1ce se zab\u00FDv\u00E1 hodnocen\u00EDm jakostn\u00EDch odchylek masa u sval\u016F (m. biceps femoris, m. adductor, m. semimembranosus), kter\u00E9 jsou v\u00FDchoz\u00ED surovinou k v\u00FDrob\u011B \u0161unek vy\u0161\u0161\u00ED kvality. Po odb\u011Bru masa na bour\u00E1rn\u011B byla hodnocena barva (sv\u011Btlost L*), pH, textura (Warner-Bratzler) a ztr\u00E1ta odkapem. N\u00E1sledn\u011B byla tato surovina pou\u017Eita k v\u00FDrob\u011B \u0161unek, u kter\u00FDch byla hodnocena ztr\u00E1ta masov\u00E9 \u0161\u0165\u00E1vy b\u011Bhem tepeln\u00E9ho opracov\u00E1n\u00ED a po\u010Det destruktivn\u00EDch z\u00F3n. Byly zaznamen\u00E1ny rozd\u00EDln\u00E9 hodnoty sv\u011Btlosti L* a ztr\u00E1ty odkapem u svalu m. adductor, kter\u00E9 poukazuj\u00ED na vadu PSE masa. Hodnoty ztr\u00E1ty masov\u00E9 \u0161\u0165\u00E1vy b\u011Bhem tepeln\u00E9ho opracov\u00E1n\u00ED nevykazuj\u00ED statisticky v\u00FDznamn\u00E9 rozd\u00EDly mezi jednotliv\u00FDmi svaly. Statisticky v\u00FDznamn\u00FD rozd\u00EDl byl zaznamen\u00E1n v po\u010Dtu destruktivn\u00EDch z\u00F3n u \u0161unek vyroben\u00FDch ze sval\u016F m. adductor a m. semimembranosus v porovn\u00E1n\u00ED s m. biceps femoris."@cs . "Brno" . . "5"^^ . "Detekce vad vep\u0159ov\u00E9ho masa a jejich vliv na kvalitu du\u0161en\u00FDch \u0161unek"@cs . "Brno" . . "68778" . "Detekce vad vep\u0159ov\u00E9ho masa a jejich vliv na kvalitu du\u0161en\u00FDch \u0161unek"@cs . "5"^^ . "Pr\u00E1ce se zab\u00FDv\u00E1 hodnocen\u00EDm jakostn\u00EDch odchylek masa u sval\u016F (m. biceps femoris, m. adductor, m. semimembranosus), kter\u00E9 jsou v\u00FDchoz\u00ED surovinou k v\u00FDrob\u011B \u0161unek vy\u0161\u0161\u00ED kvality. Po odb\u011Bru masa na bour\u00E1rn\u011B byla hodnocena barva (sv\u011Btlost L*), pH, textura (Warner-Bratzler) a ztr\u00E1ta odkapem. N\u00E1sledn\u011B byla tato surovina pou\u017Eita k v\u00FDrob\u011B \u0161unek, u kter\u00FDch byla hodnocena ztr\u00E1ta masov\u00E9 \u0161\u0165\u00E1vy b\u011Bhem tepeln\u00E9ho opracov\u00E1n\u00ED a po\u010Det destruktivn\u00EDch z\u00F3n. Byly zaznamen\u00E1ny rozd\u00EDln\u00E9 hodnoty sv\u011Btlosti L* a ztr\u00E1ty odkapem u svalu m. adductor, kter\u00E9 poukazuj\u00ED na vadu PSE masa. Hodnoty ztr\u00E1ty masov\u00E9 \u0161\u0165\u00E1vy b\u011Bhem tepeln\u00E9ho opracov\u00E1n\u00ED nevykazuj\u00ED statisticky v\u00FDznamn\u00E9 rozd\u00EDly mezi jednotliv\u00FDmi svaly. Statisticky v\u00FDznamn\u00FD rozd\u00EDl byl zaznamen\u00E1n v po\u010Dtu destruktivn\u00EDch z\u00F3n u \u0161unek vyroben\u00FDch ze sval\u016F m. adductor a m. semimembranosus v porovn\u00E1n\u00ED s m. biceps femoris." . . . "Tremlov\u00E1, Bohuslava" . . . "4"^^ . "Detekce vad vep\u0159ov\u00E9ho masa a jejich vliv na kvalitu du\u0161en\u00FDch \u0161unek" . . "2013-10-02+02:00"^^ . "This work deals with the evaluation of meat quality deviation in muscle (m. biceps femoris, m. adductor, m. semimembranosus), which is the raw material for the production of the cooked ham. The colour (lightness L *), pH, texture (Warner-Bratzler) and drip loss were evaluated after the sampling of meat. Subsequently, the raw material used to produce of cooked hams, which were evaluated cooking loss and the number of destructive ? PSE (pale, soft, exudative) zones. The different values were measured in lightness (L*) and drip loss of m. adductor, which indicate a PSE meat. The values of cooking loss didn't show statistically significant differences between muscles. A statistically significant difference was obtained in the number of destructive zones of cooked hams from m. adductor and m. semimembranosus compared with the m. biceps femoris."@en . "Detekce vad vep\u0159ov\u00E9ho masa a jejich vliv na kvalitu du\u0161en\u00FDch \u0161unek" . . .