A Comparison of Histological and Chemical Analysis in Mechanically Separated Meat
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F11%3A00169845" target="_blank" >RIV/62156489:43210/11:00169845 - isvavai.cz</a>
Alternative codes found
RIV/62157124:16270/11:43870787
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
A Comparison of Histological and Chemical Analysis in Mechanically Separated Meat
Original language description
The aim of this study was evaluation of quality of mechaniccaly separated chicken meat (MSCM) samples obtained by three different separators, by means of a histological (quantitative and qualitative) and chemical examination. The examination was focusedon the evaluation of muscle, fat, collagenous connetctive tissue, bone fragment and calcium content and on the degree of damage to the muscle fibres. Chemical analysis was focused on calcium-, fat-, and collagenous connective tissue content.
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
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
ISSN
1211-8516
e-ISSN
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Volume of the periodical
LIX
Issue of the periodical within the volume
1
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
7
Pages from-to
145-151
UT code for WoS article
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EID of the result in the Scopus database
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