Iridescence na řezu masných výrobků

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00012821" target="_blank" >RIV/60461373:22330/04:00012821 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

čeština

Název v původním jazyce

Iridescence na řezu masných výrobků

Popis výsledku v původním jazyce

Iridescence is a common problem that appears from a cut surface of ham slice. The dominant colour is usually green and consumers sometimes confuse this phenomenon with green myoglobin pigments associated with microbial growth. Iridescence was evaluated on ham surface during drying up by image analysis. Also it was obtained microbial quality of these meat products. Images of the meat products with iridescence were obtained by means of the digital camera Olympus-C-5050 and stereomicroscopy SZX. Image analysis measurement verified that colour spectrum is changed during drying up of ham products. The water content of meat product has influence on occurrence of iridescence. The results of microbiological analysis showed that the counts of lactobacilli at spoiled meat products were significantly higher compared to not spoiled meat products with or without iridescence. Iridescence of meat products is not caused by microbial degradation.

Název v anglickém jazyce

Iridescence on the surface of meat products

Popis výsledku anglicky

Iridescence is a common problem that appears from a cut surface of ham slice. The dominant colour is usually green and consumers sometimes confuse this phenomenon with green myoglobin pigments associated with microbial growth. Iridescence was evaluated on ham surface during drying up by image analysis. Also it was obtained microbial quality of these meat products. Images of the meat products with iridescence were obtained by means of the digital camera Olympus-C-5050 and stereomicroscopy SZX. Image analysis measurement verified that colour spectrum is changed during drying up of ham products. The water content of meat product has influence on occurrence of iridescence. The results of microbiological analysis showed that the counts of lactobacilli at spoiled meat products were significantly higher compared to not spoiled meat products with or without iridescence. Iridescence of meat products is not caused by microbial degradation.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

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

Název statě ve sborníku

6.konferencia Výživa - potraviny- legislativa

ISBN

80-227-2155-7

ISSN

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e-ISSN

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Počet stran výsledku

4

Strana od-do

201-204

Název nakladatele

Vydavatelstvo STU

Místo vydání

Detva

Místo konání akce

Detva, SR

Datum konání akce

22. 9. 2004

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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