The Vysočina sausage belongs to the category of dry heat treated meat products. The Czech legislation lays down qualitative requirements for this product, including a minimum content of pure muscle protein and a maximum content of fat. This study presents an analysis of 20 samples of Vysočina sausage from four different producers. Five different batches … [Read more…]
The objective of this study was to evaluate the effect of adding a powdered extract of grapes on the quality of Poličan dry fermented sausages, and Vysočina dry non-fermented sausages. Samples of these meat products were prepared by the Department of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences in Brno. The following … [Read more…]
The aim of this study was to evaluate the effect of soluble collagen on the texture of farmed fallow deer (Dama dama) meat. We evaluated two parts of the body (leg – Musculus gluteus medius, and shoulder – Musculus triceps brachii). The total content of collagen and soluble collagen and the texture parameters of selected … [Read more…]
The study involved samples of meat products enriched with unsaturated fatty acids and a natural antioxidant. After performing the basic physical, chemical, and sensory analyses, the oxidation processes were monitored by checking (TBARS) thiobarbituric acid reactive substances scores. The samples were not significantly different in terms of quality parameters, but definite differences were noted in … [Read more…]