The use of hops in meat production

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F17%3A43917116" target="_blank" >RIV/60461373:22330/17:43917116 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The use of hops in meat production

Original language description

The effect of hops (Humulus lupulus) on the quality of meat products was studied in connection with current demands for the wider usage of natural compounds in the food industry. Various additions of hop extracts were tested in heat-treated meat products under industrial conditions. The following technological properties were measured: colour (reflectance spectrophotometry), pH, water activity, lipid oxidation (TBARS) and texture (Warner-Bratzler shear force test). The meat products were also subjected to sensory analysis. The results suggest that hop preparations can positively affect the oxidative stability and organoleptic properties of the final product.

Czech name

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Czech description

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Type

J_ost - Miscellaneous article in a specialist periodical

CEP classification

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OECD FORD branch

40500 - Other agricultural sciences

Project

<a href="/en/project/QJ1610202" target="_blank" >QJ1610202: The development of novel crops to produce of food products with higher nutritional value</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2017

Confidentiality

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

Name of the periodical

Maso International

ISSN

1805-5281

e-ISSN

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Volume of the periodical

7

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

8

Pages from-to

35-42

UT code for WoS article

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EID of the result in the Scopus database

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