Changes in colour and pH of pheasant (Phasianus colchicus) packaged in modified atmosphere

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F07%3A00001161" target="_blank" >RIV/62157124:16270/07:00001161 - 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

Changes in colour and pH of pheasant (Phasianus colchicus) packaged in modified atmosphere

Popis výsledku v původním jazyce

The aim of this study was evaluated colour and pH of fresh pheasant (cock pheasant, Phasianus colchicus, 8 month of age, n = 100) carcasses cut into halves longitudinally was obtained from farm for rearing of feathered game in Jinacovice, Brno Czech Republic. Samples of pheasant carcasses without skin were individually packaged in AMILEN PA/PE The atmosphere in packages with the gas mixture A (25 % CO2 and 75 % O2) and B (25 % CO2 and 75 % N2). All the packages with pheasant samples were stored chilled(3.2 - 0.7 °C). Sampling was carried out at predetermined time intervals namely: 0 (day of packing), 7, 14, 21 and 28 days after packing. During storage in modified atmosphere A the colour of meat pheasant became darker and from 21. day were lighten. Pheasant meat packaged in modified atmosphere B became darker during storage. The colour of thigh were shown statistically differences (P <= 0.05) in L*, a* and b* between atmospheres during 28 days of storage. The colour of breast there wer

Název v anglickém jazyce

Changes in colour and pH of pheasant (Phasianus colchicus) packaged in modified atmosphere

Popis výsledku anglicky

The aim of this study was evaluated colour and pH of fresh pheasant (cock pheasant, Phasianus colchicus, 8 month of age, n = 100) carcasses cut into halves longitudinally was obtained from farm for rearing of feathered game in Jinacovice, Brno Czech Republic. Samples of pheasant carcasses without skin were individually packaged in AMILEN PA/PE The atmosphere in packages with the gas mixture A (25 % CO2 and 75 % O2) and B (25 % CO2 and 75 % N2). All the packages with pheasant samples were stored chilled(3.2 - 0.7 °C). Sampling was carried out at predetermined time intervals namely: 0 (day of packing), 7, 14, 21 and 28 days after packing. During storage in modified atmosphere A the colour of meat pheasant became darker and from 21. day were lighten. Pheasant meat packaged in modified atmosphere B became darker during storage. The colour of thigh were shown statistically differences (P <= 0.05) in L*, a* and b* between atmospheres during 28 days of storage. The colour of breast there wer

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

2007

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceedings of 53rd International Congress of Meat Science and Technology

ISBN

978-7-81117-239-3

ISSN

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e-ISSN

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Počet stran výsledku

2

Strana od-do

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Název nakladatele

China Agricultural University Press

Místo vydání

Peking

Místo konání akce

Peking

Datum konání akce

10. 8. 2007

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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