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Contents of malondialdehyde of meat Cyprinus carpio.
Work follow effect of different thermal form of formation MDA in fresh meat,heat treatment and cold and froozen storage.
CE - Biochemie
- 2007 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Contents of malondialdehyde of meat Cyprinus carpio.
Work follow effect of different thermal form of formation MDA in fresh meat,heat treatment and cold and froozen storage.
CE - Biochemie
- 2007 •
- D
Rok uplatnění
D - Stať ve sborníku
Electrostimulation of meat
The electorostimulation is one of the method whic can prevent to the occurrence of cold-shortening of meat. This problem is very frequent in beef and sheep which are very quic chilled....
GM - Potravinářství
- 2000 •
- C
Rok uplatnění
C - Kapitola v odborné knize
Sensory evaluation of sausages with fish meat from common carp (Cyprinus Carpio L)
sausages containing different ratio (30 %, 45 % and 60 %) of meat from common carp of preparation - cold, cooked and grilled. The results are indicating decreasing point scores with increasing addition of meat from common ...
GM - Potravinářství
- 2012 •
- D
Rok uplatnění
D - Stať ve sborníku
Effect of storage temperature on microbiological profile, water activity and pH of packaged minced meat
by the temperature and meat type, while the duration of cold chain interruption and time activity, pH and the result of selected microbiological analyses of minced meat in simple packaging. Cold chain interruption...
Veterinary science
- 2022 •
- Jost •
- Link
Rok uplatnění
Jost - Ostatní články v recenzovaných periodicích
Výsledek na webu
Check of compulsor identifications of animal foods
Identifications of animal food products were examined by demands for the package regulations No. 447/2001 Sb.
GM - Potravinářství
- 2002 •
- D
Rok uplatnění
D - Stať ve sborníku
Texture and colour of wild pheasant meat
meat frompheasant stored in cold store were more tender. We did not determined significant differences in colour parameters (L*, a*, b*) between group stored in cold pheasants were divided into two groups. The first group ...
GM - Potravinářství
- 2009 •
- D
Rok uplatnění
D - Stať ve sborníku
Oxidation changes of fat carp in the course of thermal modifications
This work studied modifications lipids components of meat carp upon thermal analysis and thermal cold dutiny 48 hours. In meat carp cooking 10 min. agueous vapour i got write ap malondialdehyde about 90% samples, in rost
CE - Biochemie
- 2006 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Muscle yields and physical meat quality characteristics of hot- vs. cold-deboned ostrich (Struthio camelus) meat
The quality of hot deboned and cold deboned muscles of 15 ostriches were evaluated. The fan fillet, rump, big drum, moon, and triangle steaks were used to establish quality characteristics. Hot-deboning had no effect on the quality parameter...
Animal and dairy science; (Animal biotechnology to be 4.4)
- 2022 •
- Jimp •
- Link
Rok uplatnění
Jimp - Článek v periodiku v databázi Web of Science
Výsledek na webu
Cold stress in newborn lambs - different breeds comparison.
Summary and result analysis of series of 5 experiments focused on study of resistance of cold stress at newborn lamb of Bohemian Forest sheep, merinolandschaf, romney marsh and their hybrids with meat race suffolk realize to evaluat...
GG - Chov hospodářských zvířat
- 2004 •
- D
Rok uplatnění
D - Stať ve sborníku
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