Rosemary extract and its affect on meat products' properties

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43891953" target="_blank" >RIV/60461373:22330/12:43891953 - 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

Rosemary extract and its affect on meat products' properties

Popis výsledku v původním jazyce

The visual appraisal of meat and meat products is critical for the consumer's purchasing decisions as they relate colour to freshness. A suitable method to lower the amount of used chemical additives, added to meat products, is to use natural substances(e.g. spices and plant extracts), which can positively affect not only the colour but also the shelf-life of meat products. Besides they are a natural part of meat products and can also pleasantly affect their organoleptic characteristics. The colour ofthe studied meat products was evaluated by using video image analysis (VIA). Pictures of the meat products were taken by a scanner (HP Scanjet 5470c) and were evaluated using specialized soft-ware (NIS Elements 2.30). The study focused on the possibilityof using new spice and plant extracts as antioxidants in meat products. Among the tested antioxidants the rosemary extract showed to be the most effective, especially its light fraction. The positive effect of the rosemary extract is mul

Název v anglickém jazyce

Rosemary extract and its affect on meat products' properties

Popis výsledku anglicky

The visual appraisal of meat and meat products is critical for the consumer's purchasing decisions as they relate colour to freshness. A suitable method to lower the amount of used chemical additives, added to meat products, is to use natural substances(e.g. spices and plant extracts), which can positively affect not only the colour but also the shelf-life of meat products. Besides they are a natural part of meat products and can also pleasantly affect their organoleptic characteristics. The colour ofthe studied meat products was evaluated by using video image analysis (VIA). Pictures of the meat products were taken by a scanner (HP Scanjet 5470c) and were evaluated using specialized soft-ware (NIS Elements 2.30). The study focused on the possibilityof using new spice and plant extracts as antioxidants in meat products. Among the tested antioxidants the rosemary extract showed to be the most effective, especially its light fraction. The positive effect of the rosemary extract is mul

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/FT-TA3%2F059" target="_blank" >FT-TA3/059: *Vliv vybraných aditiv na údržnost, barvu, vaznost, texturu a organoleptické vlastnosti masných výrobků.</a><br>

Návaznosti

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

Rok uplatnění

2012

Kód důvěrnosti údajů

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

Název periodika

Fleischwirtschaft International

ISSN

0179-2415

e-ISSN

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Svazek periodika

27

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

4

Strana od-do

70-74

Kód UT WoS článku

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EID výsledku v databázi Scopus

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