Detection of meat freezing using mitochondrial enzymes and changes during storage
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43897428" target="_blank" >RIV/60461373:22330/14:43897428 - 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
Detection of meat freezing using mitochondrial enzymes and changes during storage
Original language description
Measurement of enzyme activity in exudate from meat was studied for the detection of freezing of pork meat. Citrate synthase and aconitase are released from mitochondria damaged by ice crystals. Whereas citrate synthase activity offers no reliable and significant differences between frozen and refrigerated pork, the aconitase activity proved to be a reliable marker of previous freezing of pork.
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/QI111B053" target="_blank" >QI111B053: New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer?s nutritional and health benefit.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Proc.
ISBN
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ISSN
1132-2675
e-ISSN
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Number of pages
4
Pages from-to
"VIII"-35
Publisher name
ICoMST
Place of publication
Punta del Este
Event location
Punta del Este Uruguay
Event date
Aug 17, 2014
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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