ADN The impact of chilling methods on microbiological quality of broiler carcasses / Popelka Peter, Pipová Monika, Nagy Jozef, Nagyová Alena, Fečkaninová Adriana, Figeľ Jozef, 2014. In: Potravinárstvo [elektronický zdroj]. - ISSN 1337-0960. - Vol. 8, č. 1 (2014), online, s. 67-71.
| Basic data | |
|---|---|
| OCA1. Surname awarded to the assessed person | Popelka |
| OCA2. Name awarded to the assessed person | Peter |
| OCA3. Degrees awarded to the assessed person | Prof. , DVM, PhD |
| OCA4. Hyperlink to the entry of the person in the Register of university staff | https://www.portalvs.sk/regzam/detail/6062 |
| OCA5. Area of assessment | study programme the market and quality of foodstuffs · II. degree |
| OCA6. Category of the research/artistic/other output | scientific output |
| OCA7. Year of publication of the research/artistic/other output | 2014 |
| OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA) | UVL.Košice.0020109 |
| OCA9. Hyperlink to the record in CRPA or CRAA | http://www.crepc.sk/portal?fn=*recview&uid=1354275&pageId=resultform&full=0 |
| Characteristics of the output that is not registered in CRPA or CRAA | |
| OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs | https://www.scopus.com/record/display.uri?eid=2-s2.0-84900872617&origin=resultslist&sort=plf-f&src=s&st1=popelka&st2=p*&nlo=1&nlr=20&nls=afprfnm-t&sid=9af70ec6a78e172c4ab1ad2eae492120&sot=anl&sdt=aut&sl=34&s=AU-ID%28%22Popelka%2c+Peter%22+6603262479%29&relpos=21&citeCnt=2&searchTerm=&featureToggles=FEATURE_NEW_DOC_DETAILS_EXPORT:1 |
| OCA11. Characteristics of the output in the format of the CRPA or the CRAA bibliographic record, if the output is not available in a publicly accessible register or catalogue of outputs | ADN The impact of chilling methods on microbiological quality of broiler carcasses / Popelka Peter, Pipová Monika, Nagy Jozef, Nagyová Alena, Fečkaninová Adriana, Figeľ Jozef, 2014. In: Potravinárstvo [elektronický zdroj]. - ISSN 1337-0960. - Vol. 8, č. 1 (2014), online, s. 67-71. |
| OCA12. Type of the output (if the output is not registered in CRPA or CRAA) | article |
| OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.) | https://doi.org/10.5219/327 |
| OCA14. Characteristics of the author's contribution | |
| OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc. | |
| Other data | |
| OCA16. Annotation of the output in English | The aim of this work was to compare two chilling methods, combined (aerosol) and water chilling, in terms of their effectiveness in chilling of different weight categories of broiler chickens. At the same time microbial associations of different weight categories of broiler chickens were evaluated. Samples were collected in an approved establishment and poultry carcasses were divided according to weight and chilling methods into five categories. The first four categories were chilled using combined chilling method and fifth category was chilled with water. The temperature of the breast muscle before and after chilling and microbiological parameters (total viable count, Enterobacteriaceae, Salmonella) was measured. |
| OCA17. List of maximum 5 most significant citations corresponding to the output | Kačániová, M., Terentjeva, M., Puchalski, C., Petrová, J., Hutková, J., Kántor, A., Mellen, M., Čuboň, J., Haščík, P., Kluz, M., Kordiaka, R., Kunová, S. Microbiological quality of chicken thighs meat after application of essential oils combination, EDTA and vaccum packing (2016) Potravinarstvo, 10 (1), pp. 107-113. |
| OCA18. Characteristics of the output's impact on socio-economic practice | |
| OCA19. Characteristics of the output and related activities' impact on the educational process | |