Iridescence on the surface of meat products

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00012821" target="_blank" >RIV/60461373:22330/04:00012821 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

čeština

Original language name

Iridescence na řezu masných výrobků

Original language description

Iridescence is a common problem that appears from a cut surface of ham slice. The dominant colour is usually green and consumers sometimes confuse this phenomenon with green myoglobin pigments associated with microbial growth. Iridescence was evaluated on ham surface during drying up by image analysis. Also it was obtained microbial quality of these meat products. Images of the meat products with iridescence were obtained by means of the digital camera Olympus-C-5050 and stereomicroscopy SZX. Image analysis measurement verified that colour spectrum is changed during drying up of ham products. The water content of meat product has influence on occurrence of iridescence. The results of microbiological analysis showed that the counts of lactobacilli at spoiled meat products were significantly higher compared to not spoiled meat products with or without iridescence. Iridescence of meat products is not caused by microbial degradation.

Czech name

Iridescence na řezu masných výrobků

Czech description

Iridescence is a common problem that appears from a cut surface of ham slice. The dominant colour is usually green and consumers sometimes confuse this phenomenon with green myoglobin pigments associated with microbial growth. Iridescence was evaluated on ham surface during drying up by image analysis. Also it was obtained microbial quality of these meat products. Images of the meat products with iridescence were obtained by means of the digital camera Olympus-C-5050 and stereomicroscopy SZX. Image analysis measurement verified that colour spectrum is changed during drying up of ham products. The water content of meat product has influence on occurrence of iridescence. The results of microbiological analysis showed that the counts of lactobacilli at spoiled meat products were significantly higher compared to not spoiled meat products with or without iridescence. Iridescence of meat products is not caused by microbial degradation.

Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

—

Project

—

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2004

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

6.konferencia Výživa - potraviny- legislativa

ISBN

80-227-2155-7

ISSN

—

e-ISSN

—

Number of pages

4

Pages from-to

201-204

Publisher name

Vydavatelstvo STU

Place of publication

Detva

Event location

Detva, SR

Event date

Sep 22, 2004

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

—