HEALTHY COLOURING OF MEAT PRODUCTS
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F11%3A43882158" target="_blank" >RIV/60076658:12220/11:43882158 - isvavai.cz</a>
Alternative codes found
RIV/60076658:12410/11:43882158
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
HEALTHY COLOURING OF MEAT PRODUCTS
Original language description
More than 100 yars in the meat technology is colouring of meat products based on the use and effects of salt mixed with sodium nitrite, additive that meat companies use as a colour fixer to turn their meat products a bright red fresh looking colour. In the salty meat, the presence of sodium nitrite used as a colour fixer compound form nitric oxide, which binds to the heme pigment and protects them from oxidation and consequently also protect the colour of products before change from red to unacceptablegray-brown colour. A serious lack of this colouring technology is that the decomposition of nitrite in meat form dangerous nitrosamines too, which have been already demonstrated in 1956. Nitrosamines have mutagenic, teratogenic and also powerfull cancer-cousing properties. For this reason the relationship between consuption of meat products and risk of civilizatin diseases was monitored by numerous epidemiological and clinical studies conducted in many countries. The results presented a
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
AM - Pedagogy and education
OECD FORD branch
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Result continuities
Project
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Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Health Education and Quality of Life III.
ISBN
978-80-7394-303-5
ISSN
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e-ISSN
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Number of pages
1
Pages from-to
65
Publisher name
University of South Bohemia
Place of publication
České Budějovice
Event location
Hluboká nad Vltavou
Event date
Oct 11, 2011
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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