Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43874431" target="_blank" >RIV/62157124:16270/17:43874431 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1080/10942912.2016.1180532" target="_blank" >http://dx.doi.org/10.1080/10942912.2016.1180532</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/10942912.2016.1180532" target="_blank" >10.1080/10942912.2016.1180532</a>
Alternative languages
Result language
angličtina
Original language name
Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer
Original language description
Sixteen male red deer (age <1.5 year), both farm reared and pastured in Slovakia, were assessed with an emphasis on the variability of pH, chemical, structural, and textural parameters of their Musculus longissimus thoracis et. lumborum. Pastured deer had a higher pH than farmed deer. Regarding chemical compounds, meat from pastured deer contained less protein, fat, and ash, and regarding technological parameters, drip loss and cooking loss was higher when fried at 80°C. Meat cohesiveness was quite similar for both groups, while shear force was lower in pastured deer after being roasted in an oven and being fried, and it had less coefficients of variation than hardness. The total variation higher than 85% was explained by the first five principal components for pH, chemical, and technological parameters, and 86% for textural parameters. The principal component analysis illustratively divided the pastured and farmed deer according to the assessed parameters.
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
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International journal of food properties
ISSN
1094-2912
e-ISSN
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Volume of the periodical
20
Issue of the periodical within the volume
4
Country of publishing house
US - UNITED STATES
Number of pages
8
Pages from-to
754-761
UT code for WoS article
000395420800004
EID of the result in the Scopus database
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