Classification of raw material and their effect on selected textural and colour properties of cooked ham

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Classification of raw material and their effect on selected textural and colour properties of cooked ham

Popis výsledku v původním jazyce

This work deals the classification of raw material on the appearance of destructured zones and dark red zones ie. two-tone effect. In the last decades, destructured zones cause the major problem in cooked ham and this problem has a significant effect onthe economics of cooked ham production. This defect is described as light, soft and exudative areas which are unsuitable for mechanical slicing after the heat treatment. For the production of highest quality of cooked hams the producers have to used onlymuscles of pork leg. In this study, two groups of cooked ham were evaluated. The first group of hams (SH ) were produced from the m. adductor and m. semmimembranosus and second group (TH) were produced from M. adductor only. Destructured and dark red zones were analyzed using image analysis on slices of hams. The average area of destructured zones in SH was 15.4 % and in TH was 14.1 % and these differences were not been statistically significant. Regarding the results of the appearance

Název v anglickém jazyce

Classification of raw material and their effect on selected textural and colour properties of cooked ham

Popis výsledku anglicky

This work deals the classification of raw material on the appearance of destructured zones and dark red zones ie. two-tone effect. In the last decades, destructured zones cause the major problem in cooked ham and this problem has a significant effect onthe economics of cooked ham production. This defect is described as light, soft and exudative areas which are unsuitable for mechanical slicing after the heat treatment. For the production of highest quality of cooked hams the producers have to used onlymuscles of pork leg. In this study, two groups of cooked ham were evaluated. The first group of hams (SH ) were produced from the m. adductor and m. semmimembranosus and second group (TH) were produced from M. adductor only. Destructured and dark red zones were analyzed using image analysis on slices of hams. The average area of destructured zones in SH was 15.4 % and in TH was 14.1 % and these differences were not been statistically significant. Regarding the results of the appearance

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název statě ve sborníku

XVI. Konference mladých vědeckých pracovníků s mezinárodní účastí Sborník příspěvků

ISBN

978-80-7305-670-4

ISSN

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e-ISSN

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Počet stran výsledku

3

Strana od-do

59-61

Název nakladatele

Veterinární a farmaceutická univerzita Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

28. 5. 2014

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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