Impact of Eland Meat on the Nutritional, Sensorial Characteristics and Consumer's Acceptability of Meat Products

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A100605" target="_blank" >RIV/60460709:41210/24:100605 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Impact of Eland Meat on the Nutritional, Sensorial Characteristics and Consumer's Acceptability of Meat Products

Popis výsledku v původním jazyce

Antelopes are a diverse group of hollow-horned, herbivorous animals primarily found in Africa but also, Asia and North America. Eland bovid species stand out as a highly nutritious option among game meats. It is low in fat, rich in high-quality protein, and a great source of essential nutrients like iron, zinc, and B vitamins, particularly B12, making it an excellent choice for a healthy diet. It has a mild flavor with less gaminess than other wild meats, making it more palatable to a broader audience. It can be considered an excellent alternative for people seeking conventional meats like beef. For this study, the forequarter of a female eland (Taurotragus oryx) reared at the CZU Common Eland Research Facilities was used to partially replace beef meat in meatball preparation at varying ratios: a) 20% (A20), b) 40% (A40), c) 60% (A60), d) 100% (A100), and control (A0). The effect of replacement on the nutritional composition, texture, color, and sensory characteristics (appearance, color, flavor, odor, juiciness, tenderness, and overall liking) was evaluated. Our results showed that with higher beef meat replacement, the hardness of the meatballs increased (p < 0.05). Lower and higher strength values corresponded to A0 (3.81 ± 0.18) and A100 (5.34 ± 0.10) samples. Regarding color, eland incorporation did not significantly affect meatballs' a* and chroma values. L* and hue values generally increased with substitution, whereas b* values decreased. Regarding the sensorial evaluation, the appearance, color, flavor, tenderness, and overall liking parameters of the eland-meatball samples did not show significant differences compared to the control. However, in the case of odor and juiciness parameters, a significant difference was observed for the A60 and A100 samples. Based on our findings, we could partially replace beef meat (up to 60 %) using eland meat without affecting the sensorial characteristics of meatballs for broader healthy meat alternatives.

Název v anglickém jazyce

Impact of Eland Meat on the Nutritional, Sensorial Characteristics and Consumer's Acceptability of Meat Products

Popis výsledku anglicky

Antelopes are a diverse group of hollow-horned, herbivorous animals primarily found in Africa but also, Asia and North America. Eland bovid species stand out as a highly nutritious option among game meats. It is low in fat, rich in high-quality protein, and a great source of essential nutrients like iron, zinc, and B vitamins, particularly B12, making it an excellent choice for a healthy diet. It has a mild flavor with less gaminess than other wild meats, making it more palatable to a broader audience. It can be considered an excellent alternative for people seeking conventional meats like beef. For this study, the forequarter of a female eland (Taurotragus oryx) reared at the CZU Common Eland Research Facilities was used to partially replace beef meat in meatball preparation at varying ratios: a) 20% (A20), b) 40% (A40), c) 60% (A60), d) 100% (A100), and control (A0). The effect of replacement on the nutritional composition, texture, color, and sensory characteristics (appearance, color, flavor, odor, juiciness, tenderness, and overall liking) was evaluated. Our results showed that with higher beef meat replacement, the hardness of the meatballs increased (p < 0.05). Lower and higher strength values corresponded to A0 (3.81 ± 0.18) and A100 (5.34 ± 0.10) samples. Regarding color, eland incorporation did not significantly affect meatballs' a* and chroma values. L* and hue values generally increased with substitution, whereas b* values decreased. Regarding the sensorial evaluation, the appearance, color, flavor, tenderness, and overall liking parameters of the eland-meatball samples did not show significant differences compared to the control. However, in the case of odor and juiciness parameters, a significant difference was observed for the A60 and A100 samples. Based on our findings, we could partially replace beef meat (up to 60 %) using eland meat without affecting the sensorial characteristics of meatballs for broader healthy meat alternatives.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2024

Kód důvěrnosti údajů

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