Solar Drying and Sensory Attributes of Eland (Taurotragus oryx) Jerky

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F18%3A78125" target="_blank" >RIV/60460709:41340/18:78125 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1155/2018/1067672" target="_blank" >http://dx.doi.org/10.1155/2018/1067672</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1155/2018/1067672" target="_blank" >10.1155/2018/1067672</a>

Result language
angličtina
Original language name
Solar Drying and Sensory Attributes of Eland (Taurotragus oryx) Jerky
Original language description
A double-pass solar drier (DPSD) and a laboratory oven (LO) were used for thin-layer drying of eland and beef. Prior to drying, the physicochemical characteristics of the raw meat were determined, such as pH, dry matter content (%), Warner-Bratzler shear force (N), pigment concentration (mg.kg(-1)), weight loss during cooking (%), water holding capacity (%), colour (L,a,b),and crude fat content (%). Both meats were pretreated with traditional jerky marinade (TM), TM with fresh pineapple juice (TMP), TM with honey (TMH), and TM with Coca Cola (c) (TMCCL) and compared to an untreated control (C). The sensory properties of the eland and beef jerky were assessed in a two-stage process. The surface colour values of the jerky samples were measured in the CIE L a b colour space and the effect of the different pretreatments on the overall combined colour (Delta E)was calculated. Significant differences (p 0,05) between raw eland and beef samples were found in case of pH, pigment concentration, water holding
Czech name
—
Czech description
—

Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)