Sensory Characteristics of Male Impala (Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F21%3A89116" target="_blank" >RIV/60460709:41340/21:89116 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.3390/foods10030619" target="_blank" >https://doi.org/10.3390/foods10030619</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods10030619" target="_blank" >10.3390/foods10030619</a>
Alternative languages
Result language
angličtina
Original language name
Sensory Characteristics of Male Impala (Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition
Original language description
The objective of this study was to determine the influence of three production systems with differing nutrition on the descriptive sensory and fatty acid profiles of subadult male impala The overall aroma and flavor intensities of impala meat in general had strong positive correlations with gamey, beef like, herbaceous, and sweet associated aromas and flavors. However, marketing should be adjusted depending on the nutrition received by the impala, to allow consumers to select their preferential sensory profile. Impala meat from all three production systems had low fat contents, and desirable fatty acid profiles.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40101 - Agriculture
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Volume of the periodical
10
Issue of the periodical within the volume
3
Country of publishing house
CH - SWITZERLAND
Number of pages
15
Pages from-to
619-633
UT code for WoS article
000633667500001
EID of the result in the Scopus database
2-s2.0-85103823728