Faktory ovlivňující stabilitu barvy masa

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F01%3A00000518" target="_blank" >RIV/62157124:16270/01:00000518 - isvavai.cz</a>

Alternative codes found

RIV/62157124:16170/01:00000518

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Faktory ovlivňující stabilitu barvy masa

Original language description

Colour is determined by concentration of myoglobin and scatter. Purple red deoxymyoglobin is typical for a colour of fresh cut of muscle. When fresh meat surfaces are exposed to air bright red oxymyoglobin is formed from deoxymyoglobin. At the limit of oxygen diffusion into meat the brown oxidized metmyoglobin appears.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

BO - Biophysics

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2001

Confidentiality

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

Name of the periodical

Maso

ISSN

1210-4086

e-ISSN

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Volume of the periodical

12

Issue of the periodical within the volume

6

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

4

Pages from-to

33-36

UT code for WoS article

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EID of the result in the Scopus database

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