Hardness of meat (Cervus elaphus) at different treatment procedure

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F14%3A43872994" target="_blank" >RIV/62157124:16270/14:43872994 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Hardness of meat (Cervus elaphus) at different treatment procedure
Original language description
Textural properties are important sensory characteristic for consumers of red deer meat. Objective and detailed measurements of red deer texture have been needed for the evaluation of deer meat quality. Meat samples (thigh) (Musculus femoris) were collected at the deer farm from Slovakia from 6 red deer (Cervus elaphus), males ({ 1.5 years). Three treatment procedures were used: (cooking in water bath, frying, roasting). The texture profile analysis was performed on samples, with TA-XT Plus Texture Analyzer (Stable Micro System, Surrey, UK). The hardness of the tested meat samples had averages ranging between 10493.53 g (for roasted meat) up to 5040.20 g (for fried meat). The obtained results concluded that the tested treatment procedure did not statistically affect the hardness of the deer meat.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Sborník přednášek a posterů Hygiena a technologie potravin XLIV
ISBN
978-80-7305-729-9
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
113-116
Publisher name
Veterinární a farmaceutická univerzita Brno
Place of publication
Brno
Event location
Brno
Event date
Oct 15, 2014
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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