Differences between technological and textural parameters of farmed and pastured red deer (cervus elaphus) expressed by PCA methods

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F18%3A43876535" target="_blank" >RIV/62157124:16270/18:43876535 - isvavai.cz</a>

Výsledek na webu

<a href="http://wydawnictwo.pttz.org/wp-content/uploads/2019/01/09_Kral.pdf" target="_blank" >http://wydawnictwo.pttz.org/wp-content/uploads/2019/01/09_Kral.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.15193/ZNTJ/2018/116/250" target="_blank" >10.15193/ZNTJ/2018/116/250</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Differences between technological and textural parameters of farmed and pastured red deer (cervus elaphus) expressed by PCA methods

Popis výsledku v původním jazyce

Recently an upward trend has been reported in the consumption of wild meat, especially of the deer meat, for its nutritional value and specific taste. Chemical, technological and textural properties of meat are its basic quality indicators. Consumer preferences are strongly influenced by thermal treatment techniques of meat affecting its tastiness and the latter one alters with changes in the chemical and textural properties of meat. The objective of the research study was to describe the quality of red deer (Cervus elaphus) meat and the differences between technological and textural parameters of meat from farmed and wildlife animals. Samples were collected from a Musculus semimembranosus muscle. In the analysis a method of principal components (PCA) was applied. The first seven principal components explained (described) more than 90 % of the total variance of all the parameters studied, however the first three principal components described over 62 % of the total variance of the parameters analyzed. In the case of the first principal component, the most significant variables thereof were: chewiness, springiness and cohesiveness of the fried samples, water bath cooking loss, content of fat and springiness of the cooked samples. The statistically significant differences (p &lt; 0.05) were found in the contents of water, protein and fat. The analysis of the texture profile showed significant differences (p &lt; 0.05) in the following parameters: springiness of the samples cooked in water bath, hardness and cohesiveness of the roasted samples, and springiness and chewiness of the fried samples. Based on the results of the analysis performed it was concluded that the value of pH as well as the chemical, technological and textural properties could provide useful information that make it possible to determine the origin of meat (farmed animals vs. wildlife animals).

Název v anglickém jazyce

Differences between technological and textural parameters of farmed and pastured red deer (cervus elaphus) expressed by PCA methods

Popis výsledku anglicky

Recently an upward trend has been reported in the consumption of wild meat, especially of the deer meat, for its nutritional value and specific taste. Chemical, technological and textural properties of meat are its basic quality indicators. Consumer preferences are strongly influenced by thermal treatment techniques of meat affecting its tastiness and the latter one alters with changes in the chemical and textural properties of meat. The objective of the research study was to describe the quality of red deer (Cervus elaphus) meat and the differences between technological and textural parameters of meat from farmed and wildlife animals. Samples were collected from a Musculus semimembranosus muscle. In the analysis a method of principal components (PCA) was applied. The first seven principal components explained (described) more than 90 % of the total variance of all the parameters studied, however the first three principal components described over 62 % of the total variance of the parameters analyzed. In the case of the first principal component, the most significant variables thereof were: chewiness, springiness and cohesiveness of the fried samples, water bath cooking loss, content of fat and springiness of the cooked samples. The statistically significant differences (p &lt; 0.05) were found in the contents of water, protein and fat. The analysis of the texture profile showed significant differences (p &lt; 0.05) in the following parameters: springiness of the samples cooked in water bath, hardness and cohesiveness of the roasted samples, and springiness and chewiness of the fried samples. Based on the results of the analysis performed it was concluded that the value of pH as well as the chemical, technological and textural properties could provide useful information that make it possible to determine the origin of meat (farmed animals vs. wildlife animals).

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

ZYWNOSC-Nauka Technologia Jakosc

ISSN

1425-6959

e-ISSN

—

Svazek periodika

25

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

PL - Polská republika

Počet stran výsledku

10

Strana od-do

116-125

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85059571934