A comparative study on the selected quality properties of frankfurters with using chicken breast meat

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F21%3A43921679" target="_blank" >RIV/62156489:43210/21:43921679 - isvavai.cz</a>

Výsledek na webu

<a href="https://mendelnet.cz/media/mnet_2021_full.pdf" target="_blank" >https://mendelnet.cz/media/mnet_2021_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

A comparative study on the selected quality properties of frankfurters with using chicken breast meat

Popis výsledku v původním jazyce

The use of chicken meat could be strategies for high quality meat processing and sausage production. It could have advantages for consumers and producers in nutritional and specific consumerbased conditions and their specific requirements. Chicken meat is a lean and economically very expensive recipe item that can be compared to pork lean meat. Currently, mechanically separated chicken meat is most often used. However, this is reflected on the quality parameters and reduces the value of such sausages for consumers who require quality. The aim of the study was to compare a control frankfurters (PLF) with frankfurters with added 33% chicken breast meat (CBF) instead of pork lean meat. Most of basic chemical, colour and microbiological parameters after storage were not different between groups (P &gt; 0.05). Contrary to expectations, few differences (P &lt; 0.05) were found in sensory analysis with trained panellists. The difference in the juiciness of the sausages between groups was found (P &lt; 0.05), further in evaluating their odour and taste intensity. No differences (P &gt; 0.05) in descriptors were found for 30 untrained assessors who represented a group of common consumers. Despite the economic cost, the use of high-quality sausage recipes items is essential for the vast majority of consumers. However, consumers are unable to find significant differences in the quality of meat products. They are therefore dependent on the data on the food label.

Název v anglickém jazyce

A comparative study on the selected quality properties of frankfurters with using chicken breast meat

Popis výsledku anglicky

The use of chicken meat could be strategies for high quality meat processing and sausage production. It could have advantages for consumers and producers in nutritional and specific consumerbased conditions and their specific requirements. Chicken meat is a lean and economically very expensive recipe item that can be compared to pork lean meat. Currently, mechanically separated chicken meat is most often used. However, this is reflected on the quality parameters and reduces the value of such sausages for consumers who require quality. The aim of the study was to compare a control frankfurters (PLF) with frankfurters with added 33% chicken breast meat (CBF) instead of pork lean meat. Most of basic chemical, colour and microbiological parameters after storage were not different between groups (P &gt; 0.05). Contrary to expectations, few differences (P &lt; 0.05) were found in sensory analysis with trained panellists. The difference in the juiciness of the sausages between groups was found (P &lt; 0.05), further in evaluating their odour and taste intensity. No differences (P &gt; 0.05) in descriptors were found for 30 untrained assessors who represented a group of common consumers. Despite the economic cost, the use of high-quality sausage recipes items is essential for the vast majority of consumers. However, consumers are unable to find significant differences in the quality of meat products. They are therefore dependent on the data on the food label.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

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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 statě ve sborníku

MendelNet 2021: Proceedings of International PhD Students Conference

ISBN

978-80-7509-821-4

ISSN

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e-ISSN

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Počet stran výsledku

5

Strana od-do

313-317

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

10. 11. 2021

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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