The effect of ageing time on the organoleptic properties of farmed fallow deer (Dama dama) longissimus lumborum meat
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F19%3AN0000105" target="_blank" >RIV/00027014:_____/19:N0000105 - isvavai.cz</a>
Result on the web
<a href="https://vuzv.cz/_privat/19104.pdf" target="_blank" >https://vuzv.cz/_privat/19104.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The effect of ageing time on the organoleptic properties of farmed fallow deer (Dama dama) longissimus lumborum meat
Original language description
The purpose of this study was to determine the influence of different ageing times on the sensory characteristics of venison from farmed fallow deer bucks. With exception of game flavour intensity and liver flavour, significant differences were observed in all remaining attributes. The samples aged for 14 days received higher and thus more favourable scores for tenderness and overall acceptance than those aged for longer periods. The intensity of game aroma and bitter flavour were scored higher in the samples aged for 28 days compared to those aged for 7 or 14 days.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů