Technologické aspekty kyselé dekontaminace jatečných těl

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00013029" target="_blank" >RIV/60461373:22330/04:00013029 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Technological aspects of acid decontamination of carcasses

Popis výsledku v původním jazyce

Some aspects of surface acid decontamination of beef and pork carcasses were studied. The effect of different temperature of lactic acid spray (2% solution) was evaluated and, additionally, the efficiencies of citric and lactic acid were compared. Besides the effect of lactic acid on shelf life prolongation, the influence on yield or on the weight losses during cooling and storage was evaluated. From the obtained results the economy of treatment was assessed. The use of a warm (45x°C) solution of lacticacid is more effective in shelf life prolongation than a cold one (15x°C). Citric acid was less effective than lactic acid. Treatment with lactic or citric acid reduces weight losses during carcass chilling and cold storage. Consequently, the costs of the decontamination treatment were compensated.

Název v anglickém jazyce

Technological aspects of acid decontamination of carcasses

Popis výsledku anglicky

Some aspects of surface acid decontamination of beef and pork carcasses were studied. The effect of different temperature of lactic acid spray (2% solution) was evaluated and, additionally, the efficiencies of citric and lactic acid were compared. Besides the effect of lactic acid on shelf life prolongation, the influence on yield or on the weight losses during cooling and storage was evaluated. From the obtained results the economy of treatment was assessed. The use of a warm (45x°C) solution of lacticacid is more effective in shelf life prolongation than a cold one (15x°C). Citric acid was less effective than lactic acid. Treatment with lactic or citric acid reduces weight losses during carcass chilling and cold storage. Consequently, the costs of the decontamination treatment were compensated.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QE0186" target="_blank" >QE0186: Dekontaminace povrchu masa a zeleniny</a><br>

Návaznosti

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

Rok uplatnění

2004

Kód důvěrnosti údajů

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

Název periodika

Chemické listy

ISSN

0009-2770

e-ISSN

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Svazek periodika

98

Číslo periodika v rámci svazku

9

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

865-869

Kód UT WoS článku

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EID výsledku v databázi Scopus

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