Identifying the composition of meat preparations

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873887" target="_blank" >RIV/62157124:16270/15:43873887 - 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

Identifying the composition of meat preparations

Popis výsledku v původním jazyce

This paper describes the composition of four products from the group meat preparations and four products from the group partially heat-treated meat preparations. Their composition was determined microscopically with the use of histological staining. Thelevel of damage to skeletal muscle was determined using Calleja staining. Hematoxylin-Eosin staining was used for the description of product microstructure. Evidence of bone tissue was acquired using Alizarin Red staining. Polysaccharides were determinedusing PAS Calleja staining. The materials of animal origin detected were skeletal muscle, MSM and connective tissue. The vegetable materials detected were starches, native spices, hydrocolloids and breadcrumbs. The composition of the products was also compared with the legislative requirements. The results show a lack of conformity with the valid legislation in the group meat preparations in view of the raw materials of animal origin used. No such lack of conformity was found in the par

Název v anglickém jazyce

Identifying the composition of meat preparations

Popis výsledku anglicky

This paper describes the composition of four products from the group meat preparations and four products from the group partially heat-treated meat preparations. Their composition was determined microscopically with the use of histological staining. Thelevel of damage to skeletal muscle was determined using Calleja staining. Hematoxylin-Eosin staining was used for the description of product microstructure. Evidence of bone tissue was acquired using Alizarin Red staining. Polysaccharides were determinedusing PAS Calleja staining. The materials of animal origin detected were skeletal muscle, MSM and connective tissue. The vegetable materials detected were starches, native spices, hydrocolloids and breadcrumbs. The composition of the products was also compared with the legislative requirements. The results show a lack of conformity with the valid legislation in the group meat preparations in view of the raw materials of animal origin used. No such lack of conformity was found in the par

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

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Maso International

ISSN

1805-5281

e-ISSN

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Svazek periodika

4

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

81-85

Kód UT WoS článku

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EID výsledku v databázi Scopus

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