ADC Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat = Účinky vákuového balenia na kvalitu, biochemické zmeny a trvanlivosť pštrosieho mäsa / Brenesselová Martina, Koréneková Beáta, Mačanga Ján, Marcinčák Slavomír, Jevinová Pavlína, Pipová Monika, Turek Peter, 2015. In: Meat Science. - ISSN 0309-1740.

ADC Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat = Účinky vákuového balenia na kvalitu, biochemické zmeny a trvanlivosť pštrosieho mäsa / Brenesselová Martina, Koréneková Beáta, Mačanga Ján, Marcinčák Slavomír, Jevinová Pavlína, Pipová Monika, Turek Peter, 2015. In: Meat Science. - ISSN 0309-1740. - Vol. 101(2015), s. 42-47.

Basic data
OCA1. Surname awarded to the assessed person	Koréneková
OCA2. Name awarded to the assessed person	Beáta
OCA3. Degrees awarded to the assessed person	DVM, PhD
OCA4. Hyperlink to the entry of the person in the Register of university staff	https://www.portalvs.sk/regzam/detail/6082
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	2015
OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA)	UVL.Košice.0021405
OCA9. Hyperlink to the record in CRPA or CRAA	http://www.crepc.sk/portal?fn=*recview&uid=2004125&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.webofscience.com/wos/woscc/full-record/WOS:000348265700007
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	ADC Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat = Účinky vákuového balenia na kvalitu, biochemické zmeny a trvanlivosť pštrosieho mäsa / Brenesselová Martina, Koréneková Beáta, Mačanga Ján, Marcinčák Slavomír, Jevinová Pavlína, Pipová Monika, Turek Peter, 2015. In: Meat Science. - ISSN 0309-1740. - Vol. 101(2015), s. 42-47.
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://www.sciencedirect.com/science/article/pii/S0309174014004823?via%3Dihub
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	In this study, the effects of vacuum packaging conditions on the concentrations of lactic acid, malondialdehyde, pH, microbial and sensory analysis were determined during chilled storage of ostrich meat. Meat was packed as follows: vacuum packed from 1st day (VP-1), vacuum packed from 3rd day (VP-3) and non-vacuum packed (NVP). Analysis were performed at 1st, 7th, 14th, 21st day after slaughter. Meat consisted of 74.69% water, 2.290.000000ats, 20.95% proteins. Package conditions had significant effect on the pH (NVP: 6.54 on the 14th day, VP-1: 6.05 and VP-3: 6.07 on the 21th day p < 0.001), amount of malondialdehyde (NVP: 8.62 mg/kg on the 14th day; VP-1: 1.95 and VP-3: 2.55 on the 21th day; p < 0.001) and total microbial count (NVP: 7.4 log CFU/g on the 14th day; VP-1: 6.7 and VP-3: 6.8 on the 21th day p < 0.01). Based on these results we can assess that vacuum packed from 1st day is necessary for the 21 days storage of ostrich meat.
OCA17. List of maximum 5 most significant citations corresponding to the output	Li, C., Han, Y., Fan, S., Ma, L., Zhang, Y., Simpson, B.K.Effect of three kinds of natural preservative cocktails on vacuum-packed chilled pork(2020) Food Science and Nutrition, 8 (7), pp. 3110-3118 Hu, J., Ge, S., Huang, C., Cheung, P.C.K., Lin, L., Zhang, Y., Zheng, B., Lin, S., Huang, X.Tenderization effect of whelk meat using ultrasonic treatment(2018) Food Science and Nutrition, 6 (7), pp. 1848-1857 Capita, R., Álvarez-González, T., Alonso-Calleja, C.Effect of several packaging conditions on the microbiological, physicochemical and sensory properties of ostrich steaks during refrigerated storage(2018) Food Microbiology, 72, pp. 146-156 Langroodi, A.M., Tajik, H., Mehdizadeh, T.Preservative effects of sumac hydro-alcoholic extract and chitosan coating enriched along with zataria multiflora boiss essential oil on the quality of beef during storage(2018) Veterinary Research Forum, 9 (2), pp. 153-161
OCA18. Characteristics of the output's impact on socio-economic practice
OCA19. Characteristics of the output and related activities' impact on the educational process