Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar
Аутори
Ivanović, SnežanaStojanović, Zoran
Popov-Raljić, Jovanka
Baltić, Milan
Pisinov, Boris
Nešić, Ksenija
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from DurocxYorkshire (DxY), DurocxYorkshirexwild boar (DxYxWB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. The chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography with external standard. The color was determined instrumentally using the thristimulus colourimeter. The overall sensory quality (appearance, texture and smell) of samples of raw meat was evaluated. A scoring system was used in the evaluation of the results. Statistically significant differences (p LT 0.05) were found in the chemical composition (moisture, fat, protein and ash) and pH values between each of the examined groups, as well as fatty acids and cholesterol content among all the examined groups. Measurments of the colour of meat from all three groups show...ed that the L*, a*, b*, Chroma and Hue angle were also statistically significantly different (p LT 0.01).
Кључне речи:
Yorkshire / wild boar / meat quality / DurocИзвор:
Hemijska Industrija, 2013, 67, 6, 999-1006Издавач:
- Association of Chemical Engineers, Belgrade
DOI: 10.2298/HEMIND121211017I
ISSN: 0367-598X
WoS: 000329540700014
Scopus: 2-s2.0-84891409012
Институција/група
IZBISTY - JOUR AU - Ivanović, Snežana AU - Stojanović, Zoran AU - Popov-Raljić, Jovanka AU - Baltić, Milan AU - Pisinov, Boris AU - Nešić, Ksenija PY - 2013 UR - https://plantarum.izbis.bg.ac.rs/handle/123456789/883 AB - Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from DurocxYorkshire (DxY), DurocxYorkshirexwild boar (DxYxWB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. The chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography with external standard. The color was determined instrumentally using the thristimulus colourimeter. The overall sensory quality (appearance, texture and smell) of samples of raw meat was evaluated. A scoring system was used in the evaluation of the results. Statistically significant differences (p LT 0.05) were found in the chemical composition (moisture, fat, protein and ash) and pH values between each of the examined groups, as well as fatty acids and cholesterol content among all the examined groups. Measurments of the colour of meat from all three groups showed that the L*, a*, b*, Chroma and Hue angle were also statistically significantly different (p LT 0.01). PB - Association of Chemical Engineers, Belgrade T2 - Hemijska Industrija T1 - Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar EP - 1006 IS - 6 SP - 999 VL - 67 DO - 10.2298/HEMIND121211017I ER -
@article{ author = "Ivanović, Snežana and Stojanović, Zoran and Popov-Raljić, Jovanka and Baltić, Milan and Pisinov, Boris and Nešić, Ksenija", year = "2013", abstract = "Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from DurocxYorkshire (DxY), DurocxYorkshirexwild boar (DxYxWB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. The chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography with external standard. The color was determined instrumentally using the thristimulus colourimeter. The overall sensory quality (appearance, texture and smell) of samples of raw meat was evaluated. A scoring system was used in the evaluation of the results. Statistically significant differences (p LT 0.05) were found in the chemical composition (moisture, fat, protein and ash) and pH values between each of the examined groups, as well as fatty acids and cholesterol content among all the examined groups. Measurments of the colour of meat from all three groups showed that the L*, a*, b*, Chroma and Hue angle were also statistically significantly different (p LT 0.01).", publisher = "Association of Chemical Engineers, Belgrade", journal = "Hemijska Industrija", title = "Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar", pages = "1006-999", number = "6", volume = "67", doi = "10.2298/HEMIND121211017I" }
Ivanović, S., Stojanović, Z., Popov-Raljić, J., Baltić, M., Pisinov, B.,& Nešić, K.. (2013). Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar. in Hemijska Industrija Association of Chemical Engineers, Belgrade., 67(6), 999-1006. https://doi.org/10.2298/HEMIND121211017I
Ivanović S, Stojanović Z, Popov-Raljić J, Baltić M, Pisinov B, Nešić K. Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar. in Hemijska Industrija. 2013;67(6):999-1006. doi:10.2298/HEMIND121211017I .
Ivanović, Snežana, Stojanović, Zoran, Popov-Raljić, Jovanka, Baltić, Milan, Pisinov, Boris, Nešić, Ksenija, "Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar" in Hemijska Industrija, 67, no. 6 (2013):999-1006, https://doi.org/10.2298/HEMIND121211017I . .