Microbiological quality and sensory attributes of sausages from different production models

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F24%3A43925192" target="_blank" >RIV/62156489:43210/24:43925192 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.55251/jmbfs.10288" target="_blank" >https://doi.org/10.55251/jmbfs.10288</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.55251/jmbfs.10288" target="_blank" >10.55251/jmbfs.10288</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Microbiological quality and sensory attributes of sausages from different production models

Popis výsledku v původním jazyce

An experiment was conducted to evaluate the microbiological, color and sensory attributes of sausages produced by different production modes. The sausages in control group (C) were made in a meat pilot plant laboratory, which is under the supervision of Veterinary State Authority and meets all the requirements for the production and sale of meat products on the market. Three hobby manufacturers simulated house-hold production mode (HMA, HMB and HMC) and made sausages from the same meat and using the same recipe in three different procedures for filling, cooking and smoking sausages. The results confirmed the correctness of the requirement for heat treatment inside the meat product (70 degrees Celsius for 10 minutes). Significant differences between production modes (P &lt; 0.05) were found in basic chemical composition and in colour measurements of the sausages while significant effect on microbiological findings and sensory traits were not determined. An important requirement is to prevent cross-contamination when handling heat-treated meat products.

Název v anglickém jazyce

Microbiological quality and sensory attributes of sausages from different production models

Popis výsledku anglicky

An experiment was conducted to evaluate the microbiological, color and sensory attributes of sausages produced by different production modes. The sausages in control group (C) were made in a meat pilot plant laboratory, which is under the supervision of Veterinary State Authority and meets all the requirements for the production and sale of meat products on the market. Three hobby manufacturers simulated house-hold production mode (HMA, HMB and HMC) and made sausages from the same meat and using the same recipe in three different procedures for filling, cooking and smoking sausages. The results confirmed the correctness of the requirement for heat treatment inside the meat product (70 degrees Celsius for 10 minutes). Significant differences between production modes (P &lt; 0.05) were found in basic chemical composition and in colour measurements of the sausages while significant effect on microbiological findings and sensory traits were not determined. An important requirement is to prevent cross-contamination when handling heat-treated meat products.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40101 - Agriculture

Projekt

<a href="/cs/project/EF19_073%2F0016670" target="_blank" >EF19_073/0016670: Interní grantová schémata Mendelovy univerzity v Brně</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

1338-5178

Svazek periodika

13

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

6

Strana od-do

"e10288"

Kód UT WoS článku

001195686400001

EID výsledku v databázi Scopus

2-s2.0-85196207844