The effect of maturation time on technological properties of ham.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43892790" target="_blank" >RIV/60461373:22330/12:43892790 - 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

The effect of maturation time on technological properties of ham.

Popis výsledku v původním jazyce

The economy of ham production can be improved by shortening it. The texture of hams is influenced by the maturation time and applying certain changes in the ham technology, the maturation stage can be shortened, or even skipped. The impact of the reducedmaturation time was studied under industrial conditions. For the verification of this option, the influence of maturation time, on the texture and the stability of colour, was studied. The texture was evaluated by measuring the shear force, and pressingof the sample to 20 % of origin height. The colour was evaluated by reflectance spectrophotometry and video image analysis. The affect of maturation was not unambiguous because of a large scatter of measured values as the material was inhomogeneous andonly some tendencies were observed. The reduction of maturation time has no significant affect on the texture, but the total absence of maturation tends to soften the texture. The texture was influenced by the hams' shape (cylindrical vs.

Název v anglickém jazyce

The effect of maturation time on technological properties of ham.

Popis výsledku anglicky

The economy of ham production can be improved by shortening it. The texture of hams is influenced by the maturation time and applying certain changes in the ham technology, the maturation stage can be shortened, or even skipped. The impact of the reducedmaturation time was studied under industrial conditions. For the verification of this option, the influence of maturation time, on the texture and the stability of colour, was studied. The texture was evaluated by measuring the shear force, and pressingof the sample to 20 % of origin height. The colour was evaluated by reflectance spectrophotometry and video image analysis. The affect of maturation was not unambiguous because of a large scatter of measured values as the material was inhomogeneous andonly some tendencies were observed. The reduction of maturation time has no significant affect on the texture, but the total absence of maturation tends to soften the texture. The texture was influenced by the hams' shape (cylindrical vs.

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

O - Projekt operacniho programu

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

3

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

4

Strana od-do

78-80

Kód UT WoS článku

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EID výsledku v databázi Scopus

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