Sensory characteristics of the longissimus thoracis et lumborum and biceps femoris muscles from male and female common eland (Taurotragus oryx)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F19%3AN0000135" target="_blank" >RIV/00027014:_____/19:N0000135 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41340/19:80849 RIV/60460709:41210/19:80849

Výsledek na webu

<a href="https://vuzv.cz/_privat/19132.pdf" target="_blank" >https://vuzv.cz/_privat/19132.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.meatsci.2019.107918" target="_blank" >10.1016/j.meatsci.2019.107918</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Sensory characteristics of the longissimus thoracis et lumborum and biceps femoris muscles from male and female common eland (Taurotragus oryx)

Popis výsledku v původním jazyce

The sensory attributes of the longissimus thoracis et lumborum (LTL) and biceps femoris (BF) muscles were compared for male (n = 6) and female (n = 6) eland. Descriptive sensory analysis showed that the meat from cows, and the BF muscle, had greater overall flavour scores, primarily characterised as beef-like flavour (r = 0.926). Unfavourable aroma and flavour attributes received low scores, indicating good potential for fresh eland meat to be marketed commercially. The two muscles showed separation from one another regarding both sensory and physical attributes, which should be considered for their commercial sale. Thus, sex had minor influences on the sensory eating quality of eland meat; however, the BF and LTL muscles were considered tough and further ageing thereof should be evaluated.

Název v anglickém jazyce

Sensory characteristics of the longissimus thoracis et lumborum and biceps femoris muscles from male and female common eland (Taurotragus oryx)

Popis výsledku anglicky

The sensory attributes of the longissimus thoracis et lumborum (LTL) and biceps femoris (BF) muscles were compared for male (n = 6) and female (n = 6) eland. Descriptive sensory analysis showed that the meat from cows, and the BF muscle, had greater overall flavour scores, primarily characterised as beef-like flavour (r = 0.926). Unfavourable aroma and flavour attributes received low scores, indicating good potential for fresh eland meat to be marketed commercially. The two muscles showed separation from one another regarding both sensory and physical attributes, which should be considered for their commercial sale. Thus, sex had minor influences on the sensory eating quality of eland meat; however, the BF and LTL muscles were considered tough and further ageing thereof should be evaluated.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Meat Science

ISSN

0309-1740

e-ISSN

—

Svazek periodika

158

Číslo periodika v rámci svazku

December

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

Article Nr.107918

Kód UT WoS článku

000488322800018

EID výsledku v databázi Scopus

2-s2.0-85070962435