Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat
This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. Resea...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/10/2070 |
| _version_ | 1797600100375068672 |
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| author | Ilija Djekic Slavisa Stajic Bozidar Udovicki Caba Siladji Vesna Djordjevic Nino Terjung Volker Heinz Igor Tomasevic |
| author_facet | Ilija Djekic Slavisa Stajic Bozidar Udovicki Caba Siladji Vesna Djordjevic Nino Terjung Volker Heinz Igor Tomasevic |
| author_sort | Ilija Djekic |
| collection | DOAJ |
| description | This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based “ćevap” fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness. |
| first_indexed | 2024-03-11T03:43:46Z |
| format | Article |
| id | doaj.art-8b80ee1949b64b37a799e8df82c31213 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T03:43:46Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8b80ee1949b64b37a799e8df82c312132023-11-18T01:22:33ZengMDPI AGFoods2304-81582023-05-011210207010.3390/foods12102070Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game MeatIlija Djekic0Slavisa Stajic1Bozidar Udovicki2Caba Siladji3Vesna Djordjevic4Nino Terjung5Volker Heinz6Igor Tomasevic7Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaFaculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaFaculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaInstitute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, SerbiaInstitute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, SerbiaGerman Institute of Food Technologies (DIL), 49610 Quackenbruck, GermanyGerman Institute of Food Technologies (DIL), 49610 Quackenbruck, GermanyFaculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaThis study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based “ćevap” fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness.https://www.mdpi.com/2304-8158/12/10/2070wild boar meatdeer meatsustainable game meat dietsensory analysisoral processing |
| spellingShingle | Ilija Djekic Slavisa Stajic Bozidar Udovicki Caba Siladji Vesna Djordjevic Nino Terjung Volker Heinz Igor Tomasevic Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat Foods wild boar meat deer meat sustainable game meat diet sensory analysis oral processing |
| title | Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat |
| title_full | Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat |
| title_fullStr | Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat |
| title_full_unstemmed | Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat |
| title_short | Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat |
| title_sort | quality and oral processing characteristics of traditional serbian cevap influenced by game meat |
| topic | wild boar meat deer meat sustainable game meat diet sensory analysis oral processing |
| url | https://www.mdpi.com/2304-8158/12/10/2070 |
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