Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43927341" target="_blank" >RIV/60461373:22330/23:43927341 - isvavai.cz</a>
Result on the web
<a href="https://cjfs.agriculturejournals.cz/corproof.php?tartkey=cjf-000003-1776" target="_blank" >https://cjfs.agriculturejournals.cz/corproof.php?tartkey=cjf-000003-1776</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/99/2023-CJFS" target="_blank" >10.17221/99/2023-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method
Original language description
Water activity (aw) is a key factor influencing dry-cured meat products' safety. However, the standards for determining aw do not specify how the laboratory sample for self-analysis should be prepared and adjusted for determination in this type of food. This work aimed to verify whether the place of sampling and method of sample preparation of dry-cured meat products can influence the measured value of aw. For this purpose, samples of dry-cured heat-treated and fermented meat products were purchased from the local market. Samples before analysis were taken from the edges and centre of the meat products, and preparation consisted of: i) homogenisation; ii) dicing (4 × 4 × 4 mm); iii) slicing. The results of this work indicate that aw is significantly affected by both the part of the product from which the sample is taken and the method of preparation of the sample itself (P < 0.05). The highest measured values of aw were determined in samples prepared by slicing, and the lowest values were determined in homogenised samples. The place of sampling significantly affects the aw, especially for dry-cured heat-treated products.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
1805-9317
Volume of the periodical
41
Issue of the periodical within the volume
5
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
340-347
UT code for WoS article
001106724200001
EID of the result in the Scopus database
2-s2.0-85176944378