Classification of raw material and their effect on selected textural and colour properties of cooked ham

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F14%3A43873010" target="_blank" >RIV/62157124:16270/14:43873010 - 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
Classification of raw material and their effect on selected textural and colour properties of cooked ham
Original language description
This work deals the classification of raw material on the appearance of destructured zones and dark red zones ie. two-tone effect. In the last decades, destructured zones cause the major problem in cooked ham and this problem has a significant effect onthe economics of cooked ham production. This defect is described as light, soft and exudative areas which are unsuitable for mechanical slicing after the heat treatment. For the production of highest quality of cooked hams the producers have to used onlymuscles of pork leg. In this study, two groups of cooked ham were evaluated. The first group of hams (SH ) were produced from the m. adductor and m. semmimembranosus and second group (TH) were produced from M. adductor only. Destructured and dark red zones were analyzed using image analysis on slices of hams. The average area of destructured zones in SH was 15.4 % and in TH was 14.1 % and these differences were not been statistically significant. Regarding the results of the appearance
Czech name
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Czech description
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
XVI. Konference mladých vědeckých pracovníků s mezinárodní účastí Sborník příspěvků
ISBN
978-80-7305-670-4
ISSN
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e-ISSN
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Number of pages
3
Pages from-to
59-61
Publisher name
Veterinární a farmaceutická univerzita Brno
Place of publication
Brno
Event location
Brno
Event date
May 28, 2014
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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