SENSORY PERCEPTION OF PORK MEAT FROM BOARS PROCESSED BY DIFFERENT COOKING METHODS

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F19%3A79993" target="_blank" >RIV/60460709:41210/19:79993 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00027014:_____/19:N0000041

Výsledek na webu

<a href="https://vuzv.cz/publikace/sensory-perception-of-pork-meat-from-boars-processed-by-different-cooking-methods/" target="_blank" >https://vuzv.cz/publikace/sensory-perception-of-pork-meat-from-boars-processed-by-different-cooking-methods/</a>

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

SENSORY PERCEPTION OF PORK MEAT FROM BOARS PROCESSED BY DIFFERENT COOKING METHODS

Popis výsledku v původním jazyce

The objective of this study was determined the effects of Jerusalem artichoke supplementation period on the levels of boar taint compounds in boars, and effect the different cooking methods on sensory perception of musculus longissimus lumborum. Twenty-four intact male pigs were used for experiment and slaughtered at 154 days of age and average live 108,6 kg. Half of each sample of musculus longissimus lumborum was prepared by grilling and the remainder of the sample was vacuum-packaged and cooked in a water bath at 80 C for 60 minutes. Six panellists evaluated this samples. Feeding Jerusalem artichoke 14 days before slaughter significant decreased (P 0,006) the levels of skatole in adipose tissue. Although grilled meat achieved a better typical pork odour and flavour rating, vacuum cooked meat achieved lower and therefore better values for abnormal odour and flavour ratings. These results confirm that consumer preferences are influenced not only level of skatole in meat but also by levels of other s

Název v anglickém jazyce

SENSORY PERCEPTION OF PORK MEAT FROM BOARS PROCESSED BY DIFFERENT COOKING METHODS

Popis výsledku anglicky

The objective of this study was determined the effects of Jerusalem artichoke supplementation period on the levels of boar taint compounds in boars, and effect the different cooking methods on sensory perception of musculus longissimus lumborum. Twenty-four intact male pigs were used for experiment and slaughtered at 154 days of age and average live 108,6 kg. Half of each sample of musculus longissimus lumborum was prepared by grilling and the remainder of the sample was vacuum-packaged and cooked in a water bath at 80 C for 60 minutes. Six panellists evaluated this samples. Feeding Jerusalem artichoke 14 days before slaughter significant decreased (P 0,006) the levels of skatole in adipose tissue. Although grilled meat achieved a better typical pork odour and flavour rating, vacuum cooked meat achieved lower and therefore better values for abnormal odour and flavour ratings. These results confirm that consumer preferences are influenced not only level of skatole in meat but also by levels of other s

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

—

OECD FORD obor

30308 - Nutrition, Dietetics

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>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Research in Pig Breeding - Výzkum v chovu prasat

ISSN

1802-7547

e-ISSN

1802-7547

Svazek periodika

13

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

5

Strana od-do

16-20

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—