Sensory quality of meat from crossbred boars in relation to their age and slaughter weight
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F18%3A77930" target="_blank" >RIV/60460709:41210/18:77930 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/60461373:22330/18:43916561
Výsledek na webu
<a href="http://dx.doi.org/10.17221/151/2018-CJFS" target="_blank" >http://dx.doi.org/10.17221/151/2018-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/151/2018-CJFS" target="_blank" >10.17221/151/2018-CJFS</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Sensory quality of meat from crossbred boars in relation to their age and slaughter weight
Popis výsledku v původním jazyce
The aim of this study was to evaluate the effect of age of boars and their slaughter weights on the pleasantness and intensity of pork meat taste and odour. A total of 652 sensory evaluations of meat samples from sixteen crossbred entire male pigs aged 121 to 136 days with slaughter weight of 80 to 120 kg were performed by sensory profiling method. The age was a greater factor influencing the level of boar taint than the slaughter weight of animals. There were significant differences in the intensity of boar odour between categories of young animals (121 days) and old animals (135 to 136 days) (P 0,0473) and between categories of adult animals (128 days) and old animals (P 0,0194). Among the evaluated descriptors stronger correlations were calculated between olfactometric than between taste descriptors. Significant correlations were found between androstenone levels in subcutaneous fat and the results of sensory evaluation of muscle samples from the oldest animals aged 135 to 136 days.
Název v anglickém jazyce
Sensory quality of meat from crossbred boars in relation to their age and slaughter weight
Popis výsledku anglicky
The aim of this study was to evaluate the effect of age of boars and their slaughter weights on the pleasantness and intensity of pork meat taste and odour. A total of 652 sensory evaluations of meat samples from sixteen crossbred entire male pigs aged 121 to 136 days with slaughter weight of 80 to 120 kg were performed by sensory profiling method. The age was a greater factor influencing the level of boar taint than the slaughter weight of animals. There were significant differences in the intensity of boar odour between categories of young animals (121 days) and old animals (135 to 136 days) (P 0,0473) and between categories of adult animals (128 days) and old animals (P 0,0194). Among the evaluated descriptors stronger correlations were calculated between olfactometric than between taste descriptors. Significant correlations were found between androstenone levels in subcutaneous fat and the results of sensory evaluation of muscle samples from the oldest animals aged 135 to 136 days.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
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OECD FORD obor
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)
Návaznosti výsledku
Projekt
Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2018
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
1805-9317
Svazek periodika
36
Číslo periodika v rámci svazku
5
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
5
Strana od-do
415-419
Kód UT WoS článku
000452487000001
EID výsledku v databázi Scopus
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