Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausagesOriginal Paper

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F24%3A43925889" target="_blank" >RIV/62156489:43210/24:43925889 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43410/24:43925889

Result on the web

<a href="https://doi.org/10.17221/112/2024-CJFS" target="_blank" >https://doi.org/10.17221/112/2024-CJFS</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/112/2024-CJFS" target="_blank" >10.17221/112/2024-CJFS</a>

Result language

angličtina

Original language name

Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausagesOriginal Paper

Original language description

The aim of the study was to define and compare the quality properties of dry-cured heat-treated meat products from the meat of free-living semi-aquatic wildlife species. Eurasian beaver (Castor fiber) and nutria (Myocastor coypus) are wild animals whose presence in the countryside is regulated in the Czech Republic. Basic chemical, microbiological, sensory analyses, and instrumental measurements of the colour and texture of dry-cured sausages (pork, as a control group with 51% lean pork and experimental groups with 51% lean beaver and nutria meat in fresh state) were performed. There were no statistically significant differences (P &gt; 0.05) in microbiological counts per gram between the sausage groups according to the meat used after 3 weeks of storage. In the sensory analysis, beaver sausages were rated as the darkest and least attractive (P &lt; 0.05). The data obtained using the Meullenet-Owens Razor Shear (MORS) test did not show a statistically significant difference (P &gt; 0.05). However, a significant difference (P &lt; 0.05) was measured between the beaver product and the pork and nutria variants using the compression method.

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40500 - Other agricultural sciences

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2024

Confidentiality

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

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

1805-9317

Volume of the periodical

42

Issue of the periodical within the volume

5

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

8

Pages from-to

382-389

UT code for WoS article

001343412400001

EID of the result in the Scopus database

2-s2.0-85209238212