FPUTS seria Agricultura, Alimentaria, Piscaria et Zootechnica, 2015

Stały URI zbioru

https://oa.zut.edu.pl/handle/20.500.12539/711

Przeglądaj

Przeglądaj FPUTS seria Agricultura, Alimentaria, Piscaria et Zootechnica, 2015 wg Autor "Balowski, Mateusz"

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    PozycjaOpen Access
    Comparison of Meat Quality of Selected Exotic Animals Species
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2015) Balowski, Mateusz; Sobczak, Małgorzata; Żochowska-Kujawska, Joanna; Pytel-Zając, Olga; Niedźwiedź, Marcin; Department of Meat Science, West Pomeranian University of Technology, Szczecin, Poland; Department of Meat Science, West Pomeranian University of Technology, Szczecin, Poland; Department of Meat Science, West Pomeranian University of Technology, Szczecin, Poland; Department of Meat Science, West Pomeraniane University of Technology, Szczecin, Poland; Slaughterhouse and Meat Products, Janusz Niedźwiedź, Wholesale, Kalisz Pomorski, Poland
    The paper presents a quality analysis of meat from most valuable elements of carcass of two exotic animals species: kangaroo (silverside – m. biceps femoris and m. semitendinosus) and crocodile (tail – m. longissimus). It compared results of histological assays with results of instrumental analysis of texture and sensory evaluation and then with results of measurements of pH value and cooking losses of meat. It was found a significant (p ≤ 0.01) effect of animal species on average values of structural elements (with exception of thickness of endomysium) and cohesiveness (in instrumental assessment) of meat, as well as average scores of sensory evaluation (with exception of chewiness) and cooking losses of meat. Crocodile and kangaroo meat was not significantly different in terms of TPA test parameters such as hardness, springiness, plasticity, chewiness and gumminess. Muscles from leg of kangaroo were contained smaller muscle fibers with less regular shape and thicker.