Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F15%3A68844" target="_blank" >RIV/60460709:41210/15:68844 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00027014:_____/15:#0002217

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus)

Popis výsledku v původním jazyce

A comparison was made of meat quality attributes for venison from farmed male red deer and fallow deer versus beef from Aberdeen Angus and Holstein bulls (n = 9 animals per group). Venison had one-quarter the crude fat content, lower total collagen, anda higher proportion of heat soluble collagen. It was darker and less yellow than beef. Deer species provided meat with a higher PUFA/SFA ratio and lower atherogenic indices. In addition, the venison of red deer contained five times as much n-3 polyunsaturated fatty acids as did the beef. Steaks prepared from venison were scored higher compared to beef for flavour and aroma intensity, tenderness, chewiness, and overall liking. Compared to beef, venison from two widely farmed deer species was superior innutrient composition, thus offering potential benefits for human consumption, and it received higher scores for most of those sensory attributes examined.

Název v anglickém jazyce

Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus)

Popis výsledku anglicky

A comparison was made of meat quality attributes for venison from farmed male red deer and fallow deer versus beef from Aberdeen Angus and Holstein bulls (n = 9 animals per group). Venison had one-quarter the crude fat content, lower total collagen, anda higher proportion of heat soluble collagen. It was darker and less yellow than beef. Deer species provided meat with a higher PUFA/SFA ratio and lower atherogenic indices. In addition, the venison of red deer contained five times as much n-3 polyunsaturated fatty acids as did the beef. Steaks prepared from venison were scored higher compared to beef for flavour and aroma intensity, tenderness, chewiness, and overall liking. Compared to beef, venison from two widely farmed deer species was superior innutrient composition, thus offering potential benefits for human consumption, and it received higher scores for most of those sensory attributes examined.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Journal of the Science of Food and Agriculture

ISSN

0022-5142

e-ISSN

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Svazek periodika

95

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

2299-2306

Kód UT WoS článku

000357326800019

EID výsledku v databázi Scopus

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