Evaluation of tenderness and juiciness of domestic yak meat and its hybrid in comparison with domestic cattle meat

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26788462%3A_____%2F22%3AN0000075" target="_blank" >RIV/26788462:_____/22:N0000075 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.scientific-publications.net/get/1000056/1667585646163366.pdf" target="_blank" >https://www.scientific-publications.net/get/1000056/1667585646163366.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of tenderness and juiciness of domestic yak meat and its hybrid in comparison with domestic cattle meat

Popis výsledku v původním jazyce

Production of alternative types of meat such as domestic yak meat, offers not only economic opportunities but also nutritional benefits and still represents a gap in the market due to supply and demand constraints. The aim of this study is to compare the tenderness and juiciness of domestic yak meat with meat of crossbreed domestic yak with domestic cattle and meat of domestic cattle itself during maturation. Samples of ribeye from domestic yak, domestic yak hybrid and domestic cattle were taken. Individual meat samples were vacuumed and matured at 4 °C. During maturation, the pH (Testo602-pH2-CONRAD probe), weight loss, tenderness and juiciness of grilled meat samples were evaluated once a week using a TA.XT texturometer plus Stable Micor Systems TM (Warner-Bratzler knife, 50 mm compression probe). Sensory analyzes of meat samples were also performed once a week, focusing on their color, fatness, aroma, consistency, juiciness and taste. Domestic yak is a neglected cattle with considerable and as yet untapped potential, especially for meat production, which represents a unique, nutritionally valuable opportunity to diversify the diet.

Název v anglickém jazyce

Evaluation of tenderness and juiciness of domestic yak meat and its hybrid in comparison with domestic cattle meat

Popis výsledku anglicky

Production of alternative types of meat such as domestic yak meat, offers not only economic opportunities but also nutritional benefits and still represents a gap in the market due to supply and demand constraints. The aim of this study is to compare the tenderness and juiciness of domestic yak meat with meat of crossbreed domestic yak with domestic cattle and meat of domestic cattle itself during maturation. Samples of ribeye from domestic yak, domestic yak hybrid and domestic cattle were taken. Individual meat samples were vacuumed and matured at 4 °C. During maturation, the pH (Testo602-pH2-CONRAD probe), weight loss, tenderness and juiciness of grilled meat samples were evaluated once a week using a TA.XT texturometer plus Stable Micor Systems TM (Warner-Bratzler knife, 50 mm compression probe). Sensory analyzes of meat samples were also performed once a week, focusing on their color, fatness, aroma, consistency, juiciness and taste. Domestic yak is a neglected cattle with considerable and as yet untapped potential, especially for meat production, which represents a unique, nutritionally valuable opportunity to diversify the diet.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Agriculture & Food

ISSN

1314-8591

e-ISSN

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Svazek periodika

10

Číslo periodika v rámci svazku

2022-11-04

Stát vydavatele periodika

BG - Bulharská republika

Počet stran výsledku

14

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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