Possibilities of use and quality parameters of beaver canned meat (Castor fiber L.)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F21%3A43921680" target="_blank" >RIV/62156489:43210/21:43921680 - 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

—

Jazyk výsledku

angličtina

Název v původním jazyce

Possibilities of use and quality parameters of beaver canned meat (Castor fiber L.)

Popis výsledku v původním jazyce

The aim of this study was to determine the sensory properties of canned beaver meat. The study also included determination of chemical composition and instrumental colour measurement of the canned meat. Two samples with different amounts of beaver meat were made (36%, 51% of beaver meat) and compared with samples which contain the beef meat instead of beaver meat (36%, 51% beef meat) other ingredients in the recipe was pork meat, boiled pork skin, salt, and spices. There were not considerable differences in chemical composition between products (p &gt; 0.05). Instrumental colour measurement displayed that samples with beaver meat were significantly lighter than those with beef meat (p &lt; 0.05). Sensory analysis did not prove significant differences between individual samples, but preferential test showed that the sample with 36% of beaver meat was rated the best. The study confirm that beaver meat can be used in canned meat and offer a fine quality product. There is not enormous difference between the product properties if you replace beef meat with beaver meat. The beaver meat can be used in heat treated meat products and enhance the meat product market.

Název v anglickém jazyce

Possibilities of use and quality parameters of beaver canned meat (Castor fiber L.)

Popis výsledku anglicky

The aim of this study was to determine the sensory properties of canned beaver meat. The study also included determination of chemical composition and instrumental colour measurement of the canned meat. Two samples with different amounts of beaver meat were made (36%, 51% of beaver meat) and compared with samples which contain the beef meat instead of beaver meat (36%, 51% beef meat) other ingredients in the recipe was pork meat, boiled pork skin, salt, and spices. There were not considerable differences in chemical composition between products (p &gt; 0.05). Instrumental colour measurement displayed that samples with beaver meat were significantly lighter than those with beef meat (p &lt; 0.05). Sensory analysis did not prove significant differences between individual samples, but preferential test showed that the sample with 36% of beaver meat was rated the best. The study confirm that beaver meat can be used in canned meat and offer a fine quality product. There is not enormous difference between the product properties if you replace beef meat with beaver meat. The beaver meat can be used in heat treated meat products and enhance the meat product market.

Druh

D - Stať ve sborníku

CEP obor

—

OECD FORD obor

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

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 statě ve sborníku

MendelNet 2021: Proceedings of International PhD Students Conference

ISBN

978-80-7509-821-4

ISSN

—

e-ISSN

—

Počet stran výsledku

6

Strana od-do

318-323

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

—