The effect of ageing time on the organoleptic properties of farmed fallow deer (Dama dama) longissimus lumborum meat
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F19%3AN0000105" target="_blank" >RIV/00027014:_____/19:N0000105 - isvavai.cz</a>
Výsledek na webu
<a href="https://vuzv.cz/_privat/19104.pdf" target="_blank" >https://vuzv.cz/_privat/19104.pdf</a>
DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The effect of ageing time on the organoleptic properties of farmed fallow deer (Dama dama) longissimus lumborum meat
Popis výsledku v původním jazyce
The purpose of this study was to determine the influence of different ageing times on the sensory characteristics of venison from farmed fallow deer bucks. With exception of game flavour intensity and liver flavour, significant differences were observed in all remaining attributes. The samples aged for 14 days received higher and thus more favourable scores for tenderness and overall acceptance than those aged for longer periods. The intensity of game aroma and bitter flavour were scored higher in the samples aged for 28 days compared to those aged for 7 or 14 days.
Název v anglickém jazyce
The effect of ageing time on the organoleptic properties of farmed fallow deer (Dama dama) longissimus lumborum meat
Popis výsledku anglicky
The purpose of this study was to determine the influence of different ageing times on the sensory characteristics of venison from farmed fallow deer bucks. With exception of game flavour intensity and liver flavour, significant differences were observed in all remaining attributes. The samples aged for 14 days received higher and thus more favourable scores for tenderness and overall acceptance than those aged for longer periods. The intensity of game aroma and bitter flavour were scored higher in the samples aged for 28 days compared to those aged for 7 or 14 days.
Klasifikace
Druh
O - Ostatní výsledky
CEP obor
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OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
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Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2019
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů