HEALTHY COLOURING OF MEAT PRODUCTS

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F11%3A43882158" target="_blank" >RIV/60076658:12220/11:43882158 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60076658:12410/11:43882158

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

HEALTHY COLOURING OF MEAT PRODUCTS

Popis výsledku v původním jazyce

More than 100 yars in the meat technology is colouring of meat products based on the use and effects of salt mixed with sodium nitrite, additive that meat companies use as a colour fixer to turn their meat products a bright red fresh looking colour. In the salty meat, the presence of sodium nitrite used as a colour fixer compound form nitric oxide, which binds to the heme pigment and protects them from oxidation and consequently also protect the colour of products before change from red to unacceptablegray-brown colour. A serious lack of this colouring technology is that the decomposition of nitrite in meat form dangerous nitrosamines too, which have been already demonstrated in 1956. Nitrosamines have mutagenic, teratogenic and also powerfull cancer-cousing properties. For this reason the relationship between consuption of meat products and risk of civilizatin diseases was monitored by numerous epidemiological and clinical studies conducted in many countries. The results presented a

Název v anglickém jazyce

HEALTHY COLOURING OF MEAT PRODUCTS

Popis výsledku anglicky

More than 100 yars in the meat technology is colouring of meat products based on the use and effects of salt mixed with sodium nitrite, additive that meat companies use as a colour fixer to turn their meat products a bright red fresh looking colour. In the salty meat, the presence of sodium nitrite used as a colour fixer compound form nitric oxide, which binds to the heme pigment and protects them from oxidation and consequently also protect the colour of products before change from red to unacceptablegray-brown colour. A serious lack of this colouring technology is that the decomposition of nitrite in meat form dangerous nitrosamines too, which have been already demonstrated in 1956. Nitrosamines have mutagenic, teratogenic and also powerfull cancer-cousing properties. For this reason the relationship between consuption of meat products and risk of civilizatin diseases was monitored by numerous epidemiological and clinical studies conducted in many countries. The results presented a

Druh

D - Stať ve sborníku

CEP obor

AM - Pedagogika a školství

OECD FORD obor

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Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název statě ve sborníku

Health Education and Quality of Life III.

ISBN

978-80-7394-303-5

ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

65

Název nakladatele

University of South Bohemia

Místo vydání

České Budějovice

Místo konání akce

Hluboká nad Vltavou

Datum konání akce

11. 10. 2011

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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