Comparison of colour and texture of meat and meat products with their alternatives (analogue products)
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879449" target="_blank" >RIV/62157124:16270/21:43879449 - isvavai.cz</a>
Result on the web
<a href="https://hygiena-alimentorum.uvlf.sk/posters/index.html" target="_blank" >https://hygiena-alimentorum.uvlf.sk/posters/index.html</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Comparison of colour and texture of meat and meat products with their alternatives (analogue products)
Original language description
The aim of study was compare the colour and texture of selected meat and meat products with their alternative products in order to know degree of mimic of such meat analogue products. Minced meat (MM) and its alternative (MA), burger (BM) and its alternative (BA), steak (StM) and its alternative (StA), Hungarian sausages meat (KM) and alternative (KA), sausage (SuM) and its alternative (SuA), salami (SaM) it alternative (SaA) were evaluated. colour indicators (lightness, L*; redness, a*; yellowness, b*) and The texture parameters (Texture Profile Analysis and Warner-Bratzlertest tests) were determined. Redness values (a*) of KM and SuM was similar to their alternatives (KA and SuA) with no statistical significant differences between them. No significant differences were observed between hardness of MM and MA. All remain parameters of colour and texture were different significantly between meat products and their alternatives meat products.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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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
Zborník prednášok a posterov Hygiena Alimentorum XLI: Nové trendy zvyšovania kvality a zdravotnej bezpečnosti mäsa a mäsových výrobkov
ISBN
978-80-8077-733-3
ISSN
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e-ISSN
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Number of pages
8
Pages from-to
121-128
Publisher name
Univerzita veterinárskeho lekárstva a farmácie v Košiciach
Place of publication
Košice
Event location
Košice
Event date
Nov 23, 2021
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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