Application of additive substances fot the extension of shelf life of meat products.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00015972" target="_blank" >RIV/60461373:22330/05:00015972 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Application of additive substances fot the extension of shelf life of meat products.
Original language description
Effect of additive substances to extend the shelf life of meat products was verified. Samples of a homogeneous salami Junior produced in the corporation Masný průmysl Krásno, s. r. o., Valašské Meziříčí were used as the experimental material. Additive substances based on lactate, bacteriocin and acetate were tested. The effects of the additive substances were evaluated based upon the analysis of individual samples. The application of lactate to the batter of the salami Junior improved the microbiological stability of the product. The rate of microbial growth was reduced.
Czech name
Použití aditivních látek k prodloužení údržnosti masných výrobků
Czech description
Použití aditivních látek k prodloužení údržnosti masných výrobků
Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2005
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Bezpečnosť a kontrola potravín
ISBN
80-8069-503-2
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
142-146
Publisher name
STU Bratislava
Place of publication
Bratislava
Event location
Nitra
Event date
Apr 6, 2005
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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