Sensory Characteristics of Male Impala (Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F21%3A89116" target="_blank" >RIV/60460709:41340/21:89116 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.3390/foods10030619" target="_blank" >https://doi.org/10.3390/foods10030619</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods10030619" target="_blank" >10.3390/foods10030619</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Sensory Characteristics of Male Impala (Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition

Popis výsledku v původním jazyce

The objective of this study was to determine the influence of three production systems with differing nutrition on the descriptive sensory and fatty acid profiles of subadult male impala The overall aroma and flavor intensities of impala meat in general had strong positive correlations with gamey, beef like, herbaceous, and sweet associated aromas and flavors. However, marketing should be adjusted depending on the nutrition received by the impala, to allow consumers to select their preferential sensory profile. Impala meat from all three production systems had low fat contents, and desirable fatty acid profiles.

Název v anglickém jazyce

Sensory Characteristics of Male Impala (Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition

Popis výsledku anglicky

The objective of this study was to determine the influence of three production systems with differing nutrition on the descriptive sensory and fatty acid profiles of subadult male impala The overall aroma and flavor intensities of impala meat in general had strong positive correlations with gamey, beef like, herbaceous, and sweet associated aromas and flavors. However, marketing should be adjusted depending on the nutrition received by the impala, to allow consumers to select their preferential sensory profile. Impala meat from all three production systems had low fat contents, and desirable fatty acid profiles.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40101 - Agriculture

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

10

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

15

Strana od-do

619-633

Kód UT WoS článku

000633667500001

EID výsledku v databázi Scopus

2-s2.0-85103823728