texture – MASO-INTERNATIONAL

The sensory quality of selected cooked sausages from the market

Authors: František Ježek and Veronika Korábová
Keywords: kabanos, meat products, sensory parameters, taste, texture

Totally eight samples of selected cooked sausages (A, B, C, D, E, F, G and H) selected at random from the retail network in the Czech Republic were evaluated in this study. Evaluation was performed in a sensory laboratory by 64 students from the University of Veterinary and Pharmaceutical Sciences in Brno using unstructured graphic … [Read more…]

The effect of soluble collagen on the texture of fallow deer meat

Authors: Petr Dominik, Zdeněk Pavlík, Iva Steinhauserová, Alena Saláková, Hana Buchtová and Ladislav Steinhauser
Keywords: farmed fallow deer, meat collagen, texture

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…]