Změna barvy a pH v bažantím mase po ozařování.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F07%3A00001371" target="_blank" >RIV/62157124:16270/07:00001371 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Change of Colour and pH-value in Pheasant Meat after Ionizing Radiation Exposure

Popis výsledku v původním jazyce

The purpose of this paper is to study the impact of ionizing radiation on the changes of colour and the pH-value of pectoral and femoral musculature in pheasants (Phasianus colchicus ) The parameters of colour L*, a* and b* were observed before irradiation (24 hours post mortem) and after irradiation (60Co source, doses of 2.5 and 5 kGy). No reduction of the L* parameter, i.e. darkening, for all exposed samples was not a significantly. On the other hand, a significantly higher b* parameters for both exposed groups shown rather remarkably yellow colouring of pectoral musculature. Due to irradiation with a dose of 5 kGy a a significantly reduction (? = 0.05) of the average a* parameter from 8.99 to 7.10 was observed. However, the above-mentioned changeswould not have any negative impact on the consumer.

Název v anglickém jazyce

Change of Colour and pH-value in Pheasant Meat after Ionizing Radiation Exposure

Popis výsledku anglicky

The purpose of this paper is to study the impact of ionizing radiation on the changes of colour and the pH-value of pectoral and femoral musculature in pheasants (Phasianus colchicus ) The parameters of colour L*, a* and b* were observed before irradiation (24 hours post mortem) and after irradiation (60Co source, doses of 2.5 and 5 kGy). No reduction of the L* parameter, i.e. darkening, for all exposed samples was not a significantly. On the other hand, a significantly higher b* parameters for both exposed groups shown rather remarkably yellow colouring of pectoral musculature. Due to irradiation with a dose of 5 kGy a a significantly reduction (? = 0.05) of the average a* parameter from 8.99 to 7.10 was observed. However, the above-mentioned changeswould not have any negative impact on the consumer.

Druh

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

CEP obor

BO - Biofyzika

OECD FORD obor

—

Projekt

—

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 periodika

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

—

Svazek periodika

46

Číslo periodika v rámci svazku

supp 8

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

"s67"-"s71"

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—