The quality of different types of chicken breast meat (organic, conventional, tenderized)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873588" target="_blank" >RIV/62157124:16270/15:43873588 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The quality of different types of chicken breast meat (organic, conventional, tenderized)

Popis výsledku v původním jazyce

The aim of this study was to investigate the qualitative properties of meat from organic and conventional production systems and tenderized breast meat without skin. Fourteen organic, 19 conventional and 30 tenderized chicken breast were obtained from three difference sources and were evaluated for sensorial attributes: (raw, overall impression, colour, odour, consistency and juiciness after a slight compression; baked at 220 oC/25 min: impression, odour, consistency, juiciness, and flavour), colour (lightness, L*; redness, a*; yellowness, b*), texture profile analysis and Warner-Bratzler test in raw and after baking (220 oC/25 min) and chemicals parameters (dry matter, total protein, net protein, net muscle protein, collagen, fat, ash, salt and phosphorus). Tenderized chicken breast was evaluated as the worst in a sensory test. The colour parameters indicated that the classic breast was more yellow and fatter (P < 0.01). The organic breast contained more (P < 0.01) protein than the te

Název v anglickém jazyce

The quality of different types of chicken breast meat (organic, conventional, tenderized)

Popis výsledku anglicky

The aim of this study was to investigate the qualitative properties of meat from organic and conventional production systems and tenderized breast meat without skin. Fourteen organic, 19 conventional and 30 tenderized chicken breast were obtained from three difference sources and were evaluated for sensorial attributes: (raw, overall impression, colour, odour, consistency and juiciness after a slight compression; baked at 220 oC/25 min: impression, odour, consistency, juiciness, and flavour), colour (lightness, L*; redness, a*; yellowness, b*), texture profile analysis and Warner-Bratzler test in raw and after baking (220 oC/25 min) and chemicals parameters (dry matter, total protein, net protein, net muscle protein, collagen, fat, ash, salt and phosphorus). Tenderized chicken breast was evaluated as the worst in a sensory test. The colour parameters indicated that the classic breast was more yellow and fatter (P < 0.01). The organic breast contained more (P < 0.01) protein than the te

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Folia Veterinaria

ISSN

0015-5748

e-ISSN

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Svazek periodika

59

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

6

Strana od-do

173-178

Kód UT WoS článku

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EID výsledku v databázi Scopus

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