Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausagesOriginal Paper

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F24%3A43925889" target="_blank" >RIV/62156489:43210/24:43925889 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43410/24:43925889

Výsledek na webu

<a href="https://doi.org/10.17221/112/2024-CJFS" target="_blank" >https://doi.org/10.17221/112/2024-CJFS</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/112/2024-CJFS" target="_blank" >10.17221/112/2024-CJFS</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausagesOriginal Paper

Popis výsledku v původním jazyce

The aim of the study was to define and compare the quality properties of dry-cured heat-treated meat products from the meat of free-living semi-aquatic wildlife species. Eurasian beaver (Castor fiber) and nutria (Myocastor coypus) are wild animals whose presence in the countryside is regulated in the Czech Republic. Basic chemical, microbiological, sensory analyses, and instrumental measurements of the colour and texture of dry-cured sausages (pork, as a control group with 51% lean pork and experimental groups with 51% lean beaver and nutria meat in fresh state) were performed. There were no statistically significant differences (P &gt; 0.05) in microbiological counts per gram between the sausage groups according to the meat used after 3 weeks of storage. In the sensory analysis, beaver sausages were rated as the darkest and least attractive (P &lt; 0.05). The data obtained using the Meullenet-Owens Razor Shear (MORS) test did not show a statistically significant difference (P &gt; 0.05). However, a significant difference (P &lt; 0.05) was measured between the beaver product and the pork and nutria variants using the compression method.

Název v anglickém jazyce

Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausagesOriginal Paper

Popis výsledku anglicky

The aim of the study was to define and compare the quality properties of dry-cured heat-treated meat products from the meat of free-living semi-aquatic wildlife species. Eurasian beaver (Castor fiber) and nutria (Myocastor coypus) are wild animals whose presence in the countryside is regulated in the Czech Republic. Basic chemical, microbiological, sensory analyses, and instrumental measurements of the colour and texture of dry-cured sausages (pork, as a control group with 51% lean pork and experimental groups with 51% lean beaver and nutria meat in fresh state) were performed. There were no statistically significant differences (P &gt; 0.05) in microbiological counts per gram between the sausage groups according to the meat used after 3 weeks of storage. In the sensory analysis, beaver sausages were rated as the darkest and least attractive (P &lt; 0.05). The data obtained using the Meullenet-Owens Razor Shear (MORS) test did not show a statistically significant difference (P &gt; 0.05). However, a significant difference (P &lt; 0.05) was measured between the beaver product and the pork and nutria variants using the compression method.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

—

Návaznosti

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

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

1805-9317

Svazek periodika

42

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

382-389

Kód UT WoS článku

001343412400001

EID výsledku v databázi Scopus

2-s2.0-85209238212