Quality parameters of cooked meat products from Czech market

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43875933" target="_blank" >RIV/62157124:16270/17:43875933 - 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
Quality parameters of cooked meat products from Czech market
Original language description
The aim of this study was to determine the chemical composition in selected cooked meat products form Czech market. For analysis were used 160 samples of five types of cooked meat products in the period 2011 and 2015. The amount of dry matter, fat, salt, collagen, pure protein and pure muscle protein was evaluated. Food chemical compositions have significant impacts on the quality attributes. The average amount of dry matter ranged from 22.3 to 50.4 %. The fat content varied between 2.6 and 34.7 %. The mean salt content varied between 2.1 and 2.5 %. The composition of cooked meat products has changed little over 5 years.
Czech name
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Czech description
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Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
63rd International Congress of Meat Science and Technology
ISBN
978-90-8686-313-6
ISSN
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e-ISSN
neuvedeno
Number of pages
2
Pages from-to
230-231
Publisher name
Wageningen Academic Publishers
Place of publication
Wageningen
Event location
Cork
Event date
Aug 13, 2017
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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