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National Repository of Grey Literature 22 records found  beginprevious21 - 22  jump to record: Search took 0.00 seconds. 
Funktional Effects Improve of Artifical Casings in Meat Production.
 BURIAN, Rudolf
The aim of this work is to capture the evolution of functional characteristics of plastic casings used in the meat industry. The first part deals with the history and development of casings as a packaging material and the functional characteristics of plastic casings in general. The second part introduces plastic casings produced by Viscofan Ltd. České Budejovice, focusing on their functional properties, methods for detecting these properties, possibilities of their usage in the meat industry, their processing and influence on extending shelf-life of meat products during storage at low temperatures.
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Possibilities affection the texture of meat common carp (Cyprinus carpio)
 SUCHÁNEK, David
Texture was measured on texture analyzer TA.XT plus the manufacturer's Stable Micro System, using the methods of texture profile analysis (TPA) in the general carp fillets (Cyprinus carpio). Were measured basic textural properties such as hardness, chewiness, springiness and cohesiveness. Course of change of these textural characteristics were monitored during the freezing and marinating. In both cases, the differences statistically substantiating some textural properties.
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National Repository of Grey Literature : 22 records found   beginprevious21 - 22  jump to record:
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