Detection of meat freezing

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892986" target="_blank" >RIV/60461373:22330/11:43892986 - 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

Detection of meat freezing

Popis výsledku v původním jazyce

The detection of meat freezing is important from two points of view, firstly the possible adulteration of meat and meat products and secondly to control if the meat was frozen before it is used for the preparation of raw meat products (tea sausage, steaktartar). Different methods can be used; some of them are based on the measurement of the activity of mitochondrial enzymes. The enzyme activity of citrate synthase and aconitase was tested with commercial sets to prove whether various samples (pork, beef, chicken) stored under different storage conditions were frozen or not. The freezing of the meat caused a considerable increase of the activity of both enzymes. A certain small increase of the enzyme activity was observed at the fresh meat samples, which were stored for a longer period at 4 °C. This could be caused by microbial spoilage.

Název v anglickém jazyce

Detection of meat freezing

Popis výsledku anglicky

The detection of meat freezing is important from two points of view, firstly the possible adulteration of meat and meat products and secondly to control if the meat was frozen before it is used for the preparation of raw meat products (tea sausage, steaktartar). Different methods can be used; some of them are based on the measurement of the activity of mitochondrial enzymes. The enzyme activity of citrate synthase and aconitase was tested with commercial sets to prove whether various samples (pork, beef, chicken) stored under different storage conditions were frozen or not. The freezing of the meat caused a considerable increase of the activity of both enzymes. A certain small increase of the enzyme activity was observed at the fresh meat samples, which were stored for a longer period at 4 °C. This could be caused by microbial spoilage.

Druh

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

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

2011

Kód důvěrnosti údajů

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

Název periodika

Folia veterinaria

ISSN

0015-5748

e-ISSN

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Svazek periodika

55

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

4

Strana od-do

56-58

Kód UT WoS článku

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EID výsledku v databázi Scopus

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