Zlepšení senzorické kvality vařeného vepřového a hovězího masa zráním v láku a vakuovým chlazením

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F05%3A8P005947" target="_blank" >RIV/00027022:_____/05:8P005947 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Eating Quality Enhancement of Cooked Pork and Beef by Ripening in Brine and Vacuum Cooling

Popis výsledku v původním jazyce

The paper describes two ways of potential quality enhancement of cooked meat cooled by vacuum cooling. The first process was based on vacuum cooling of cooked meat together with hot sauce, and the results indicated that this process was not effective enough to uniformly distribute the flavour and taste substances from the sauce into the centre of meat pieces. Therefore, the second process was designed. The raw meat was ripened for three days in special brine, which was the basic component of sauces (thebrine composed of vegetables and spice was then used for preparing the sauces). The meat was then cooked and vacuum cooled in this brine. With this second process, the quality parameters such as flavour and taste of the product had been substantially increased.

Název v anglickém jazyce

Eating Quality Enhancement of Cooked Pork and Beef by Ripening in Brine and Vacuum Cooling

Popis výsledku anglicky

The paper describes two ways of potential quality enhancement of cooked meat cooled by vacuum cooling. The first process was based on vacuum cooling of cooked meat together with hot sauce, and the results indicated that this process was not effective enough to uniformly distribute the flavour and taste substances from the sauce into the centre of meat pieces. Therefore, the second process was designed. The raw meat was ripened for three days in special brine, which was the basic component of sauces (thebrine composed of vegetables and spice was then used for preparing the sauces). The meat was then cooked and vacuum cooled in this brine. With this second process, the quality parameters such as flavour and taste of the product had been substantially increased.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

<a href="/cs/project/GA101%2F02%2F0649" target="_blank" >GA101/02/0649: Modelování přenosu tepla, proudění a dob zdržení v aparátech potravinářského průmyslu</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2005

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

—

Svazek periodika

68

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

357-362

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—