Comparison of colour and texture of meat and meat products with their alternatives (analogue products)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879449" target="_blank" >RIV/62157124:16270/21:43879449 - isvavai.cz</a>

Výsledek na webu

<a href="https://hygiena-alimentorum.uvlf.sk/posters/index.html" target="_blank" >https://hygiena-alimentorum.uvlf.sk/posters/index.html</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of colour and texture of meat and meat products with their alternatives (analogue products)

Popis výsledku v původním jazyce

The aim of study was compare the colour and texture of selected meat and meat products with their alternative products in order to know degree of mimic of such meat analogue products. Minced meat (MM) and its alternative (MA), burger (BM) and its alternative (BA), steak (StM) and its alternative (StA), Hungarian sausages meat (KM) and alternative (KA), sausage (SuM) and its alternative (SuA), salami (SaM) it alternative (SaA) were evaluated. colour indicators (lightness, L*; redness, a*; yellowness, b*) and The texture parameters (Texture Profile Analysis and Warner-Bratzlertest tests) were determined. Redness values (a*) of KM and SuM was similar to their alternatives (KA and SuA) with no statistical significant differences between them. No significant differences were observed between hardness of MM and MA. All remain parameters of colour and texture were different significantly between meat products and their alternatives meat products.

Název v anglickém jazyce

Comparison of colour and texture of meat and meat products with their alternatives (analogue products)

Popis výsledku anglicky

The aim of study was compare the colour and texture of selected meat and meat products with their alternative products in order to know degree of mimic of such meat analogue products. Minced meat (MM) and its alternative (MA), burger (BM) and its alternative (BA), steak (StM) and its alternative (StA), Hungarian sausages meat (KM) and alternative (KA), sausage (SuM) and its alternative (SuA), salami (SaM) it alternative (SaA) were evaluated. colour indicators (lightness, L*; redness, a*; yellowness, b*) and The texture parameters (Texture Profile Analysis and Warner-Bratzlertest tests) were determined. Redness values (a*) of KM and SuM was similar to their alternatives (KA and SuA) with no statistical significant differences between them. No significant differences were observed between hardness of MM and MA. All remain parameters of colour and texture were different significantly between meat products and their alternatives meat products.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název statě ve sborníku

Zborník prednášok a posterov Hygiena Alimentorum XLI: Nové trendy zvyšovania kvality a zdravotnej bezpečnosti mäsa a mäsových výrobkov

ISBN

978-80-8077-733-3

ISSN

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e-ISSN

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Počet stran výsledku

8

Strana od-do

121-128

Název nakladatele

Univerzita veterinárskeho lekárstva a farmácie v Košiciach

Místo vydání

Košice

Místo konání akce

Košice

Datum konání akce

23. 11. 2021

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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