Sensory evaluation for broiler meat after addition Slovak bee pollen in their feed mixture
<div><table style="height: 518px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top:3.1pt;padding-right: 0cm;padding-bottom:3.1pt;padding-left:0cm" he...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2013-07-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/280 |
| _version_ | 1818036511363301376 |
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| author | Marek Bobko Jozef Garlík Ibrahim Omer Elamin Elimam Peter Haščík |
| author_facet | Marek Bobko Jozef Garlík Ibrahim Omer Elamin Elimam Peter Haščík |
| author_sort | Marek Bobko |
| collection | DOAJ |
| description | <div><table style="height: 518px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top:3.1pt;padding-right: 0cm;padding-bottom:3.1pt;padding-left:0cm" height="518" align="left" valign="top"><div style="mso-element:para-border-div;border:none;border-bottom:solid windowtext 2.25pt; padding:0cm 0cm 1.0pt 0cm"><p class="sta" style="border:none;mso-border-bottom-alt:solid windowtext 2.25pt; padding:0cm;mso-padding-alt:0cm 0cm 1.0pt 0cm;mso-element:frame;mso-element-frame-width: 498.1pt;mso-element-frame-height:382.55pt;mso-element-frame-vspace:3.1pt; mso-element-wrap:around;mso-element-anchor-vertical:page;mso-element-anchor-horizontal: page;mso-element-left:50.3pt;mso-element-top:57.8pt;mso-height-rule:exactly"><span style="font-size:12.0pt;font-family: "Times New Roman","serif";mso-fareast-font-family:"Times New Roman";mso-ansi-language: EN-US;mso-fareast-language:SK;mso-bidi-language:AR-SA;mso-no-proof:yes" lang="EN-US">The study aimed to investigate the impact of Slovak bee pollen as supplement dietary in different doses (1000, 1500, 2500, 3500 and 4500 mg.kg<sup>-1 </sup>of feed mixture) on the sensory quality of broiler chickens. The study was carried out <span class="longtext">180 one day-old chickens, which were divided into 6 groups (n=30). </span>From each halves were separately sensory evaluated part from a thigh and breast. </span><span style="font-size:12.0pt;font-family:"Times New Roman","serif";mso-fareast-font-family: "Times New Roman";mso-ansi-language:SK;mso-fareast-language:SK;mso-bidi-language: AR-SA;mso-bidi-font-weight:bold;mso-no-proof:yes">Samples of heat treated meat were evaluated by a 6 member semi-trained panel of laboratory co-workers. Panelist</span><span style="font-size:12.0pt;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman";mso-ansi-language:SK;mso-fareast-language: SK;mso-bidi-language:AR-SA;mso-no-proof:yes">s evaluate aroma, juiciness, taste and tenderness on 5 point hedonic scale where 1 (the worst) and 5 (the best) were the extremes of each characteristic. The values of</span><span style="font-size:12.0pt;font-family:"Times New Roman","serif";mso-fareast-font-family: "Times New Roman";mso-ansi-language:EN-US;mso-fareast-language:SK;mso-bidi-language: AR-SA;mso-no-proof:yes"> <span class="longtext"><span lang="EN-US">aroma, taste, juiciness and tenderness in breast and thigh muscles were higher in experimental groups in compare to control. </span></span><span lang="EN-US">The bee pollen has a positive impact on the taste, aroma, juiciness and tenderness of chickens thighs and breasts. Although the value of shear force in chicken thigh was significantly highest in E2 samples, addition of bee pollen to the diet for broiler chickens had no significatly negative effect on the thigh tenderness. Baking losses, as the second technological parameter, were also not significantly affected by nutrition with bee pollen supplement.</span></span></p></div></td></tr></tbody></table></div><p class="MsoNormal" style="margin-bottom: .0001pt; text-align: justify; text-justify: inter-ideograph; line-height: 150%; mso-layout-grid-align: none; text-autospace: none;"> </p> |
| first_indexed | 2024-12-10T07:12:07Z |
| format | Article |
| id | doaj.art-562242ae29444634b9113485c1924aa9 |
| institution | Directory Open Access Journal |
| issn | 1338-0230 1337-0960 |
| language | English |
| last_indexed | 2024-12-10T07:12:07Z |
| publishDate | 2013-07-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-562242ae29444634b9113485c1924aa92022-12-22T01:58:02ZengHACCP ConsultingPotravinarstvo1338-02301337-09602013-07-017110711010.5219/280Sensory evaluation for broiler meat after addition Slovak bee pollen in their feed mixtureMarek BobkoJozef GarlíkIbrahim Omer Elamin ElimamPeter Haščík<div><table style="height: 518px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top:3.1pt;padding-right: 0cm;padding-bottom:3.1pt;padding-left:0cm" height="518" align="left" valign="top"><div style="mso-element:para-border-div;border:none;border-bottom:solid windowtext 2.25pt; padding:0cm 0cm 1.0pt 0cm"><p class="sta" style="border:none;mso-border-bottom-alt:solid windowtext 2.25pt; padding:0cm;mso-padding-alt:0cm 0cm 1.0pt 0cm;mso-element:frame;mso-element-frame-width: 498.1pt;mso-element-frame-height:382.55pt;mso-element-frame-vspace:3.1pt; mso-element-wrap:around;mso-element-anchor-vertical:page;mso-element-anchor-horizontal: page;mso-element-left:50.3pt;mso-element-top:57.8pt;mso-height-rule:exactly"><span style="font-size:12.0pt;font-family: "Times New Roman","serif";mso-fareast-font-family:"Times New Roman";mso-ansi-language: EN-US;mso-fareast-language:SK;mso-bidi-language:AR-SA;mso-no-proof:yes" lang="EN-US">The study aimed to investigate the impact of Slovak bee pollen as supplement dietary in different doses (1000, 1500, 2500, 3500 and 4500 mg.kg<sup>-1 </sup>of feed mixture) on the sensory quality of broiler chickens. The study was carried out <span class="longtext">180 one day-old chickens, which were divided into 6 groups (n=30). </span>From each halves were separately sensory evaluated part from a thigh and breast. </span><span style="font-size:12.0pt;font-family:"Times New Roman","serif";mso-fareast-font-family: "Times New Roman";mso-ansi-language:SK;mso-fareast-language:SK;mso-bidi-language: AR-SA;mso-bidi-font-weight:bold;mso-no-proof:yes">Samples of heat treated meat were evaluated by a 6 member semi-trained panel of laboratory co-workers. Panelist</span><span style="font-size:12.0pt;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman";mso-ansi-language:SK;mso-fareast-language: SK;mso-bidi-language:AR-SA;mso-no-proof:yes">s evaluate aroma, juiciness, taste and tenderness on 5 point hedonic scale where 1 (the worst) and 5 (the best) were the extremes of each characteristic. The values of</span><span style="font-size:12.0pt;font-family:"Times New Roman","serif";mso-fareast-font-family: "Times New Roman";mso-ansi-language:EN-US;mso-fareast-language:SK;mso-bidi-language: AR-SA;mso-no-proof:yes"> <span class="longtext"><span lang="EN-US">aroma, taste, juiciness and tenderness in breast and thigh muscles were higher in experimental groups in compare to control. </span></span><span lang="EN-US">The bee pollen has a positive impact on the taste, aroma, juiciness and tenderness of chickens thighs and breasts. Although the value of shear force in chicken thigh was significantly highest in E2 samples, addition of bee pollen to the diet for broiler chickens had no significatly negative effect on the thigh tenderness. Baking losses, as the second technological parameter, were also not significantly affected by nutrition with bee pollen supplement.</span></span></p></div></td></tr></tbody></table></div><p class="MsoNormal" style="margin-bottom: .0001pt; text-align: justify; text-justify: inter-ideograph; line-height: 150%; mso-layout-grid-align: none; text-autospace: none;"> </p>http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/280broilerbee pollensensorysmelljuicinessshear force |
| spellingShingle | Marek Bobko Jozef Garlík Ibrahim Omer Elamin Elimam Peter Haščík Sensory evaluation for broiler meat after addition Slovak bee pollen in their feed mixture Potravinarstvo broiler bee pollen sensory smell juiciness shear force |
| title | Sensory evaluation for broiler meat after addition Slovak bee pollen in their feed mixture |
| title_full | Sensory evaluation for broiler meat after addition Slovak bee pollen in their feed mixture |
| title_fullStr | Sensory evaluation for broiler meat after addition Slovak bee pollen in their feed mixture |
| title_full_unstemmed | Sensory evaluation for broiler meat after addition Slovak bee pollen in their feed mixture |
| title_short | Sensory evaluation for broiler meat after addition Slovak bee pollen in their feed mixture |
| title_sort | sensory evaluation for broiler meat after addition slovak bee pollen in their feed mixture |
| topic | broiler bee pollen sensory smell juiciness shear force |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/280 |
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