• Je něco špatně v tomto záznamu ?

The effect of storage conditions on the hygiene and sensory status of wild boar meat

G. Borilova, R. Hulankova, I. Svobodova, F. Jezek, Z. Hutarova, V. Vecerek, I. Steinhauserova,

. 2016 ; 118 (-) : 71-7. [pub] 20160328

Jazyk angličtina Země Anglie, Velká Británie

Typ dokumentu časopisecké články

Perzistentní odkaz   https://www.medvik.cz/link/bmc17024081

The aim of this study was to compare hygiene status of wild boar meat (shoulder and leg) stored up to 21days at 0°C, 7°C or 15°C. The microbial counts increased gradually in the expected sequence of increasing storage temperatures, with TVC at the end of storage ranging from approx. 2logCFU/g (0°C) to 5logCFU/g (15°C). The lactic acid bacteria and psychrotrophic microflora didn't exceed 2logCFU/g and 2.5logCFU/g, respectively. Whereas odor of the meat stored at 0°C and 7°C was still acceptable at the end of storage, the odor of the meat stored at 15°C was barely acceptable after only 7d of storage and also the content of ammonia was significantly higher. Game meat obtained from animals hunted in the correct way and stored at low temperatures had good microbiological and hygiene status which could be maintained for more than 15days of storage.

Citace poskytuje Crossref.org

000      
00000naa a2200000 a 4500
001      
bmc17024081
003      
CZ-PrNML
005      
20170906115529.0
007      
ta
008      
170720s2016 enk f 000 0|eng||
009      
AR
024    7_
$a 10.1016/j.meatsci.2016.03.024 $2 doi
035    __
$a (PubMed)27057754
040    __
$a ABA008 $b cze $d ABA008 $e AACR2
041    0_
$a eng
044    __
$a enk
100    1_
$a Borilova, G $u University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; CEITEC - Central European Institute of Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
245    14
$a The effect of storage conditions on the hygiene and sensory status of wild boar meat / $c G. Borilova, R. Hulankova, I. Svobodova, F. Jezek, Z. Hutarova, V. Vecerek, I. Steinhauserova,
520    9_
$a The aim of this study was to compare hygiene status of wild boar meat (shoulder and leg) stored up to 21days at 0°C, 7°C or 15°C. The microbial counts increased gradually in the expected sequence of increasing storage temperatures, with TVC at the end of storage ranging from approx. 2logCFU/g (0°C) to 5logCFU/g (15°C). The lactic acid bacteria and psychrotrophic microflora didn't exceed 2logCFU/g and 2.5logCFU/g, respectively. Whereas odor of the meat stored at 0°C and 7°C was still acceptable at the end of storage, the odor of the meat stored at 15°C was barely acceptable after only 7d of storage and also the content of ammonia was significantly higher. Game meat obtained from animals hunted in the correct way and stored at low temperatures had good microbiological and hygiene status which could be maintained for more than 15days of storage.
650    _2
$a amoniak $x analýza $7 D000641
650    _2
$a zvířata $7 D000818
650    _2
$a nízká teplota $7 D003080
650    _2
$a barva $7 D003116
650    _2
$a kontaminace potravin $7 D005506
650    _2
$a potravinářská mikrobiologie $7 D005516
650    12
$a skladování potravin $7 D061353
650    _2
$a lidé $7 D006801
650    _2
$a koncentrace vodíkových iontů $7 D006863
650    _2
$a Lactobacillaceae $x růst a vývoj $x izolace a purifikace $7 D007777
650    _2
$a mikrobiální viabilita $7 D050296
650    _2
$a odoranty $x analýza $7 D009812
650    _2
$a červené maso $x analýza $7 D000069466
650    _2
$a Sus scrofa $7 D034421
650    12
$a chuť $7 D013649
655    _2
$a časopisecké články $7 D016428
700    1_
$a Hulankova, R $u University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; CEITEC - Central European Institute of Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic. Electronic address: hulankovar@vfu.cz.
700    1_
$a Svobodova, I $u University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
700    1_
$a Jezek, F $u University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
700    1_
$a Hutarova, Z $u University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Veterinary Public Health and Toxicology, Palackeho tr. 1946/1, 612 42, Brno, Czech Republic.
700    1_
$a Vecerek, V $u University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Veterinary Public Health and Toxicology, Palackeho tr. 1946/1, 612 42, Brno, Czech Republic.
700    1_
$a Steinhauserova, I $u University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; CEITEC - Central European Institute of Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
773    0_
$w MED00006478 $t Meat science $x 1873-4138 $g Roč. 118, č. - (2016), s. 71-7
856    41
$u https://pubmed.ncbi.nlm.nih.gov/27057754 $y Pubmed
910    __
$a ABA008 $b sig $c sign $y a $z 0
990    __
$a 20170720 $b ABA008
991    __
$a 20170906120127 $b ABA008
999    __
$a ok $b bmc $g 1239762 $s 984994
BAS    __
$a 3
BAS    __
$a PreBMC
BMC    __
$a 2016 $b 118 $c - $d 71-7 $e 20160328 $i 1873-4138 $m Meat science $n Meat Sci $x MED00006478
LZP    __
$a Pubmed-20170720

Najít záznam

Citační ukazatele

Možnosti archivace