Microbiological quality and sensory attributes of sausages from different production models
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F24%3A43925192" target="_blank" >RIV/62156489:43210/24:43925192 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.55251/jmbfs.10288" target="_blank" >https://doi.org/10.55251/jmbfs.10288</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.55251/jmbfs.10288" target="_blank" >10.55251/jmbfs.10288</a>
Alternative languages
Result language
angličtina
Original language name
Microbiological quality and sensory attributes of sausages from different production models
Original language description
An experiment was conducted to evaluate the microbiological, color and sensory attributes of sausages produced by different production modes. The sausages in control group (C) were made in a meat pilot plant laboratory, which is under the supervision of Veterinary State Authority and meets all the requirements for the production and sale of meat products on the market. Three hobby manufacturers simulated house-hold production mode (HMA, HMB and HMC) and made sausages from the same meat and using the same recipe in three different procedures for filling, cooking and smoking sausages. The results confirmed the correctness of the requirement for heat treatment inside the meat product (70 degrees Celsius for 10 minutes). Significant differences between production modes (P < 0.05) were found in basic chemical composition and in colour measurements of the sausages while significant effect on microbiological findings and sensory traits were not determined. An important requirement is to prevent cross-contamination when handling heat-treated meat products.
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
<a href="/en/project/EF19_073%2F0016670" target="_blank" >EF19_073/0016670: Internal grants of Mendel University in Brno</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Microbiology, Biotechnology and Food Sciences
ISSN
1338-5178
e-ISSN
1338-5178
Volume of the periodical
13
Issue of the periodical within the volume
6
Country of publishing house
SK - SLOVAKIA
Number of pages
6
Pages from-to
"e10288"
UT code for WoS article
001195686400001
EID of the result in the Scopus database
2-s2.0-85196207844