| Basic data |
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| OCA1. Surname awarded to the assessed person | Nagy |
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| OCA2. Name awarded to the assessed person | Jozef |
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| OCA3. Degrees awarded to the assessed person | Prof. , DVM, PhD |
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| OCA4. Hyperlink to the entry of the person in the Register of university staff | https://www.portalvs.sk/regzam/detail/6021 |
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| OCA5. Area of assessment | study programme food hygiene · III. degree |
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| OCA6. Category of the research/artistic/other output | |
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| OCA7. Year of publication of the research/artistic/other output | 2015 |
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| OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA) | UVL.Košice.0023585 |
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| OCA9. Hyperlink to the record in CRPA or CRAA | http://www.crepc.sk/portal?fn=*recview&uid=1689628&pageId=resultform&full=0 |
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| Characteristics of the output that is not registered in CRPA or CRAA |
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| OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs | https://www.webofscience.com/wos/woscc/summary/72a46f21-8e96-4101-ba93-4a1f5b95762b-477f3615/relevance/1 |
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| 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 The efficacy of air spray chilling and its impact on microbial quality of broiler carcasses / Nagyová Alena, Korim Peter, Mellen Martin, Nagy Jozef, Popelka Peter, Pipová Monika, 2015. In: Italian Journal of Animal Science. - ISSN 1594-4077. - Vol. 14, č. 1(2015), s. 120-123 |
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| OCA12. Type of the output (if the output is not registered in CRPA or CRAA) | article |
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| OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.) | https://www.tandfonline.com/doi/full/10.4081/ijas.2015.3740 |
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| OCA14. Characteristics of the author's contribution | The author is the bearer of the main ideas of the study and participated directly in the implementation of the experiment and the preparation of the scientific article. |
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| OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc. | |
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| Other data |
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| OCA16. Annotation of the output in English | This study was focused on the evaluation of the period necessary for chilling of poultry carcasses through recording of temperature in the breast muscles and microbial associations on the surface in relation to body weight (BW). The temperature was measured in sixty broiler carcasses divided into six equal weight categories (1.3, 1.4, 1.5, 1.6, 1.7 and 1.8 kg). For the temperature measurements the module ELPRO was used. The module was placed in the body cavity and the probe was inserted into breast muscle. The mean temperature of breast muscles immediately after slaughter ranged from +38.8 to 40.30°C. The mean temperatures after chilling of carcasses with average BW[removed]1.5 kg (5.10±1.231; 7.90±2.356; 9.30±2.966). Average total viable count (TVC) on the surfaces before chilling was 3.99±0.19 log CFU/100 cm2 (1.2 to 1.5 kg), and 3.93±0.14 log CFU/100 cm2 (1.6 to 1.8 kg). A statistically significant increase (P |
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| OCA17. List of maximum 5 most significant citations corresponding to the output | Lorenzetti, E., PUTON, B. M. S., Steffens, J., Junges, A., Paroul, N., Backes, G. T., ... & Cansian, R. L. (2019). Water absorption process capability analysis by chicken carcasses during precooling. Food Science and Technology, 39, 850-854.
Lorenzetti, E., PUTON, B. M. S., Steffens, J., Junges, A., Paroul, N., Backes, G. T., ... & Cansian, R. L. (2019). Water absorption process capability analysis by chicken carcasses during precooling. Food Science and Technology, 39, 850-854. |
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| OCA18. Characteristics of the output's impact on socio-economic practice | The output has an impact on the proper handling of poultry meat at the slaughterhouse and the effect of cooling on the microbial contamination of chilled meat. |
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| OCA19. Characteristics of the output and related activities' impact on the educational process | The knowledge was reflected in the teaching of health safety and quality of poultry meat and also contributes to the improvement of the education of students of the 3rd level of study. |
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