Rosemary extract and its affect on meat products' properties
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43891953" target="_blank" >RIV/60461373:22330/12:43891953 - 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
Rosemary extract and its affect on meat products' properties
Original language description
The visual appraisal of meat and meat products is critical for the consumer's purchasing decisions as they relate colour to freshness. A suitable method to lower the amount of used chemical additives, added to meat products, is to use natural substances(e.g. spices and plant extracts), which can positively affect not only the colour but also the shelf-life of meat products. Besides they are a natural part of meat products and can also pleasantly affect their organoleptic characteristics. The colour ofthe studied meat products was evaluated by using video image analysis (VIA). Pictures of the meat products were taken by a scanner (HP Scanjet 5470c) and were evaluated using specialized soft-ware (NIS Elements 2.30). The study focused on the possibilityof using new spice and plant extracts as antioxidants in meat products. Among the tested antioxidants the rosemary extract showed to be the most effective, especially its light fraction. The positive effect of the rosemary extract is mul
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
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
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Fleischwirtschaft International
ISSN
0179-2415
e-ISSN
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Volume of the periodical
27
Issue of the periodical within the volume
2
Country of publishing house
DE - GERMANY
Number of pages
4
Pages from-to
70-74
UT code for WoS article
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EID of the result in the Scopus database
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