The aim of this paper was analyzing how different half-carcass suspension methods affect the physical, technological and organoleptic properties of longissimus lumborum, biceps femoris and semitendinosus meat. The experiment used six gasconne heifers slaughtered at 24 months of age. Each carcass was cut in half immediately after slaughter and one half was suspended traditionally from … [Read more…]
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 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…]