The Influence of Different Conditions on the Textural Properties of Meat during Grilling

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The Influence of Different Conditions on the Textural Properties of Meat during Grilling

Popis výsledku v původním jazyce

The effect of grilling for 20 minutes on the hardness, cohesiveness and adhesiveness of poultry (breast muscle), pork (chop) and beef (hind leg) was observed. Hardness of chicken meat increased by the 5th minute of grilling with subsequent stagnation to15th minute of grilling; after this time there was a sharp rise in hardness. By analyzing the cohesiveness of chicken meat, a decrease to the 10th minute of grilling with subsequent rise was found. For pork and beef, hardness and cohesiveness increased to the 20th minute of grilling. Adhesiveness showed upwards trend throughout the grilling time for all three types of meat. The highest weight losses in % (w/w) were exhibited, during grilling, beef (36.5); then, poultry (31.4) and the lowest values werefor pork (26.5).

Název v anglickém jazyce

The Influence of Different Conditions on the Textural Properties of Meat during Grilling

Popis výsledku anglicky

The effect of grilling for 20 minutes on the hardness, cohesiveness and adhesiveness of poultry (breast muscle), pork (chop) and beef (hind leg) was observed. Hardness of chicken meat increased by the 5th minute of grilling with subsequent stagnation to15th minute of grilling; after this time there was a sharp rise in hardness. By analyzing the cohesiveness of chicken meat, a decrease to the 10th minute of grilling with subsequent rise was found. For pork and beef, hardness and cohesiveness increased to the 20th minute of grilling. Adhesiveness showed upwards trend throughout the grilling time for all three types of meat. The highest weight losses in % (w/w) were exhibited, during grilling, beef (36.5); then, poultry (31.4) and the lowest values werefor pork (26.5).

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název statě ve sborníku

Journal of Microbiology, Biotechnology and Food Sciences

ISBN

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ISSN

1338-5178

e-ISSN

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Počet stran výsledku

6

Strana od-do

1225-1230

Název nakladatele

Slovak University of Agriculture in Nitra , Faculty of Biotechnology and Food Sciences, Department of Microbiology

Místo vydání

Nitra

Místo konání akce

Mojmírovce

Datum konání akce

30. 1. 2013

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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