A comparative study on the selected quality properties of frankfurters with using chicken breast meat
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F21%3A43921679" target="_blank" >RIV/62156489:43210/21:43921679 - isvavai.cz</a>
Result on the web
<a href="https://mendelnet.cz/media/mnet_2021_full.pdf" target="_blank" >https://mendelnet.cz/media/mnet_2021_full.pdf</a>
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
A comparative study on the selected quality properties of frankfurters with using chicken breast meat
Original language description
The use of chicken meat could be strategies for high quality meat processing and sausage production. It could have advantages for consumers and producers in nutritional and specific consumerbased conditions and their specific requirements. Chicken meat is a lean and economically very expensive recipe item that can be compared to pork lean meat. Currently, mechanically separated chicken meat is most often used. However, this is reflected on the quality parameters and reduces the value of such sausages for consumers who require quality. The aim of the study was to compare a control frankfurters (PLF) with frankfurters with added 33% chicken breast meat (CBF) instead of pork lean meat. Most of basic chemical, colour and microbiological parameters after storage were not different between groups (P > 0.05). Contrary to expectations, few differences (P < 0.05) were found in sensory analysis with trained panellists. The difference in the juiciness of the sausages between groups was found (P < 0.05), further in evaluating their odour and taste intensity. No differences (P > 0.05) in descriptors were found for 30 untrained assessors who represented a group of common consumers. Despite the economic cost, the use of high-quality sausage recipes items is essential for the vast majority of consumers. However, consumers are unable to find significant differences in the quality of meat products. They are therefore dependent on the data on the food label.
Czech name
—
Czech description
—
Classification
Type
D - Article in proceedings
CEP classification
—
OECD FORD branch
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)
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
Article name in the collection
MendelNet 2021: Proceedings of International PhD Students Conference
ISBN
978-80-7509-821-4
ISSN
—
e-ISSN
—
Number of pages
5
Pages from-to
313-317
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 10, 2021
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
—