The effect of rosemary extract on the oxidation of components of minced meat.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892814" target="_blank" >RIV/60461373:22330/11:43892814 - 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
The effect of rosemary extract on the oxidation of components of minced meat.
Original language description
The colour of minced meat is a very important parameter to evaluate. The intensity of the meat product's red colour is not affected only by the haem pigment concentration, the amount and composition of fat, technological processes, but also by the storage conditions. The complicated structure of minced meat (a rough chopped meat product) with separate muscle and fat particles makes it very difficult to measure and evaluate these colour changes using a classical reflectance spectrophotometry method. Therefore video image analysis is used to divide the minced meat into precise parts and to measure and evaluate the colour of the red muscle particles applying a suitable threshold. Colour changes (redness a* decrease) during the storage of minced meat are influenced by the concentration of rosemary extract. These rosemary antioxidants influenced also lipid oxidation; at higher concentration of the extract a carry-through effect is supposed. This study of a commercial preparative of rosemary
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/FT-TA3%2F059" target="_blank" >FT-TA3/059: *Impact of selected additives on shelf life, colour, water binding capacity, texture and organoleptic properties of meat products.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
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
Hygiena Alimentorum XXXII. Mäso a mäsové výrobky - produkci, bezpečnost a kvalita. Zborník prednášok a posterov.
ISBN
978-80-8077-231-4
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
189-192
Publisher name
Štátna veterinárna a potravinová správa SR Bratislava, Univerzita veterinárskeho lekárstva a farmácie v Košiciach
Place of publication
Bratislava
Event location
Štrbské Pleso
Event date
May 11, 2011
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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