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SENSORY PERCEPTION OF PORK MEAT FROM BOARS PROCESSED BY DIFFERENT COOKING METHODS

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F19%3A79993" target="_blank" >RIV/60460709:41210/19:79993 - isvavai.cz</a>

  • Alternative codes found

    RIV/00027014:_____/19:N0000041

  • Result on the web

    <a href="https://vuzv.cz/publikace/sensory-perception-of-pork-meat-from-boars-processed-by-different-cooking-methods/" target="_blank" >https://vuzv.cz/publikace/sensory-perception-of-pork-meat-from-boars-processed-by-different-cooking-methods/</a>

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    SENSORY PERCEPTION OF PORK MEAT FROM BOARS PROCESSED BY DIFFERENT COOKING METHODS

  • Original language description

    The objective of this study was determined the effects of Jerusalem artichoke supplementation period on the levels of boar taint compounds in boars, and effect the different cooking methods on sensory perception of musculus longissimus lumborum. Twenty-four intact male pigs were used for experiment and slaughtered at 154 days of age and average live 108,6 kg. Half of each sample of musculus longissimus lumborum was prepared by grilling and the remainder of the sample was vacuum-packaged and cooked in a water bath at 80 C for 60 minutes. Six panellists evaluated this samples. Feeding Jerusalem artichoke 14 days before slaughter significant decreased (P 0,006) the levels of skatole in adipose tissue. Although grilled meat achieved a better typical pork odour and flavour rating, vacuum cooked meat achieved lower and therefore better values for abnormal odour and flavour ratings. These results confirm that consumer preferences are influenced not only level of skatole in meat but also by levels of other s

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>ost</sub> - Miscellaneous article in a specialist periodical

  • CEP classification

  • OECD FORD branch

    30308 - Nutrition, Dietetics

Result continuities

  • Project

    Result was created during the realization of more than one project. More information in the Projects tab.

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2019

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Research in Pig Breeding - Výzkum v chovu prasat

  • ISSN

    1802-7547

  • e-ISSN

    1802-7547

  • Volume of the periodical

    13

  • Issue of the periodical within the volume

    2

  • Country of publishing house

    NL - THE KINGDOM OF THE NETHERLANDS

  • Number of pages

    5

  • Pages from-to

    16-20

  • UT code for WoS article

  • EID of the result in the Scopus database