Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43874431" target="_blank" >RIV/62157124:16270/17:43874431 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1080/10942912.2016.1180532" target="_blank" >http://dx.doi.org/10.1080/10942912.2016.1180532</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1080/10942912.2016.1180532" target="_blank" >10.1080/10942912.2016.1180532</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer

Popis výsledku v původním jazyce

Sixteen male red deer (age &lt;1.5 year), both farm reared and pastured in Slovakia, were assessed with an emphasis on the variability of pH, chemical, structural, and textural parameters of their Musculus longissimus thoracis et. lumborum. Pastured deer had a higher pH than farmed deer. Regarding chemical compounds, meat from pastured deer contained less protein, fat, and ash, and regarding technological parameters, drip loss and cooking loss was higher when fried at 80°C. Meat cohesiveness was quite similar for both groups, while shear force was lower in pastured deer after being roasted in an oven and being fried, and it had less coefficients of variation than hardness. The total variation higher than 85% was explained by the first five principal components for pH, chemical, and technological parameters, and 86% for textural parameters. The principal component analysis illustratively divided the pastured and farmed deer according to the assessed parameters.

Název v anglickém jazyce

Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer

Popis výsledku anglicky

Sixteen male red deer (age &lt;1.5 year), both farm reared and pastured in Slovakia, were assessed with an emphasis on the variability of pH, chemical, structural, and textural parameters of their Musculus longissimus thoracis et. lumborum. Pastured deer had a higher pH than farmed deer. Regarding chemical compounds, meat from pastured deer contained less protein, fat, and ash, and regarding technological parameters, drip loss and cooking loss was higher when fried at 80°C. Meat cohesiveness was quite similar for both groups, while shear force was lower in pastured deer after being roasted in an oven and being fried, and it had less coefficients of variation than hardness. The total variation higher than 85% was explained by the first five principal components for pH, chemical, and technological parameters, and 86% for textural parameters. The principal component analysis illustratively divided the pastured and farmed deer according to the assessed parameters.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

International journal of food properties

ISSN

1094-2912

e-ISSN

—

Svazek periodika

20

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

754-761

Kód UT WoS článku

000395420800004

EID výsledku v databázi Scopus

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