"QDS a HPP - nov\u00E9 technologie p\u0159i produkci masn\u00FDch v\u00FDrobk\u016F"@cs . "2014-05-21+02:00"^^ . "QDS and HPP - new procedures in the meat processing"@en . . "RIV/62157124:16270/14:43872926" . . . "Ko\u0161ice" . "978-80-8077-401-1" . . "N" . "40978" . . "QDS (quick dry slice) Process(R) has been developed in Spain to shorten the production period for dry fermented sausages. In the last three years the QDS technology has been applied in several countries in the USA and Europe. The QDS Process(R) can reduce the production costs and the similar results were obtained in the experiments in the traditional and QDS processes performed in Spain and the Czech Republic as well. HPP (high pressure processing) helps to reduce the bacteria inside the product and this technology can be used to prolong shelf life of meat products. The 600 MPa of the hydrostatic pressure is the most common value used in meat processing today for the period 3 - 8 minutes."@en . . "Kamen\u00EDk, Josef" . "quick dry slice; meat products; hydrostatic pressure; high pressure processing"@en . "[D54940817A9A]" . "QDS and HPP - new procedures in the meat processing"@en . "Hygiena alimentorum XXXV." . "Proces QDS (quick, dry, slice) byl vyvinut\u00FD ve \u0160pan\u011Blsku ke zkr\u00E1cen\u00ED doby v\u00FDroby trvanliv\u00FDch fermentovan\u00FDch sal\u00E1m\u016F. B\u011Bhem uplynul\u00FDch t\u0159\u00ED let byla technologie QDS instalov\u00E1na v n\u011Bkolika zem\u00EDch v USA a Evrop\u011B. Proces QDS dok\u00E1\u017Ee sn\u00ED\u017Eit v\u00FDrobn\u00ED n\u00E1klady a v experimentech s tradi\u010Dn\u00ED technologi\u00ED i QDS proveden\u00FDch ve \u0160pan\u011Blsku a \u010Cesk\u00E9 republice byly z\u00EDsk\u00E1ny podobn\u00E9 v\u00FDsledky. Vysokotlak\u00E1 pasterace (HPP) pom\u00E1h\u00E1 sn\u00ED\u017Eit bakteri\u00E1ln\u00ED kontaminace ve v\u00FDrobku a tato technologie m\u016F\u017Ee b\u00FDt pou\u017Eita k prodlou\u017Een\u00ED \u00FAdr\u017Enosti v\u00FDrobk\u016F. Tlak 600 MPa je nej\u010Dast\u011Bj\u0161\u00ED hodnota pro o\u0161et\u0159en\u00ED masn\u00FDch v\u00FDrobk\u016F po dobu 3 - 8 min." . "RIV/62157124:16270/14:43872926!RIV15-MSM-16270___" . "Univerzita veterin\u00E1rn\u00E9ho lek\u00E1rstva Ko\u0161ice" . "16270" . . "Proces QDS (quick, dry, slice) byl vyvinut\u00FD ve \u0160pan\u011Blsku ke zkr\u00E1cen\u00ED doby v\u00FDroby trvanliv\u00FDch fermentovan\u00FDch sal\u00E1m\u016F. B\u011Bhem uplynul\u00FDch t\u0159\u00ED let byla technologie QDS instalov\u00E1na v n\u011Bkolika zem\u00EDch v USA a Evrop\u011B. Proces QDS dok\u00E1\u017Ee sn\u00ED\u017Eit v\u00FDrobn\u00ED n\u00E1klady a v experimentech s tradi\u010Dn\u00ED technologi\u00ED i QDS proveden\u00FDch ve \u0160pan\u011Blsku a \u010Cesk\u00E9 republice byly z\u00EDsk\u00E1ny podobn\u00E9 v\u00FDsledky. Vysokotlak\u00E1 pasterace (HPP) pom\u00E1h\u00E1 sn\u00ED\u017Eit bakteri\u00E1ln\u00ED kontaminace ve v\u00FDrobku a tato technologie m\u016F\u017Ee b\u00FDt pou\u017Eita k prodlou\u017Een\u00ED \u00FAdr\u017Enosti v\u00FDrobk\u016F. Tlak 600 MPa je nej\u010Dast\u011Bj\u0161\u00ED hodnota pro o\u0161et\u0159en\u00ED masn\u00FDch v\u00FDrobk\u016F po dobu 3 - 8 min."@cs . . "1"^^ . . . "4"^^ . "\u0160trbsk\u00E9 pleso" . "1"^^ . "QDS a HPP - nov\u00E9 technologie p\u0159i produkci masn\u00FDch v\u00FDrobk\u016F" . "QDS a HPP - nov\u00E9 technologie p\u0159i produkci masn\u00FDch v\u00FDrobk\u016F" . . . . . . "QDS a HPP - nov\u00E9 technologie p\u0159i produkci masn\u00FDch v\u00FDrobk\u016F"@cs . .