Study on Influence of Different Types of Meat on the Quality of Meat Products
<p>Meat species in processed food products have been gaining an increasing interest mainly due to public health, economic and legal concerns, but also due to religious reasons. In the recent years there was an increasing demand for healthier meat products. Formulation of healthier meat product...
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| Format: | Article |
| Language: | English |
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AcademicPres
2015-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/11583 |
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| author | Melinda Nagy Crina Mureşan Sonia A. Socaci Maria Tofană Anca Fărcaș Suzana E. Biriş |
| author_facet | Melinda Nagy Crina Mureşan Sonia A. Socaci Maria Tofană Anca Fărcaș Suzana E. Biriş |
| author_sort | Melinda Nagy |
| collection | DOAJ |
| description | <p>Meat species in processed food products have been gaining an increasing interest mainly due to public health, economic and legal concerns, but also due to religious reasons. In the recent years there was an increasing demand for healthier meat products. Formulation of healthier meat products based on processing strategies is one of the most important current approaches to the development of potential meat-based functional foods. The main objective of the study was to characterize different type of meat and to use that to obtain a meat product-smoked sausage. The physico-chemical analyses highlighted the moisture content (drying-oven at 105 ºC), protein (Kjeldahl method) and fat (Soxhlet method) content and sodium chloride content (Mohr method) of the meat and the final product. Sensory analyses of the samples as well as control sample were evaluated by 17 untrained panellists using a 9 point hedonic scale. Following this study, it was noted an improvement of organoleptic characteristics (texture and appearance) as well as physico-chemical and sensorial properties of the new product compared with the limits stipulated.</p><br /> |
| first_indexed | 2024-12-12T18:17:45Z |
| format | Article |
| id | doaj.art-d98093bfa57948988ddc0750953e01e6 |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-12-12T18:17:45Z |
| publishDate | 2015-11-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-d98093bfa57948988ddc0750953e01e62022-12-22T00:16:13ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002015-11-0172221521810.15835/buasvmcn-fst:115839420Study on Influence of Different Types of Meat on the Quality of Meat ProductsMelinda Nagy0Crina Mureşan1Sonia A. Socaci2Maria Tofană3Anca Fărcaș4Suzana E. Biriş5Department of Food Science and Technology. University of Agricultural Sciences and Veterinary Medicine Cluj-NapocaDepartment of Food Science and Technology. University of Agricultural Sciences and Veterinary Medicine Cluj-NapocaDepartment of Food Science and Technology. University of Agricultural Sciences and Veterinary Medicine Cluj-NapocaDepartment of Food Science and Technology. University of Agricultural Sciences and Veterinary Medicine Cluj-NapocaDepartment of Food Science and Technology. University of Agricultural Sciences and Veterinary Medicine Cluj-NapocaDepartment of Food Science and Technology. University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca<p>Meat species in processed food products have been gaining an increasing interest mainly due to public health, economic and legal concerns, but also due to religious reasons. In the recent years there was an increasing demand for healthier meat products. Formulation of healthier meat products based on processing strategies is one of the most important current approaches to the development of potential meat-based functional foods. The main objective of the study was to characterize different type of meat and to use that to obtain a meat product-smoked sausage. The physico-chemical analyses highlighted the moisture content (drying-oven at 105 ºC), protein (Kjeldahl method) and fat (Soxhlet method) content and sodium chloride content (Mohr method) of the meat and the final product. Sensory analyses of the samples as well as control sample were evaluated by 17 untrained panellists using a 9 point hedonic scale. Following this study, it was noted an improvement of organoleptic characteristics (texture and appearance) as well as physico-chemical and sensorial properties of the new product compared with the limits stipulated.</p><br />http://journals.usamvcluj.ro/index.php/fst/article/view/11583smoked sausage, pork meat, deer meat, nitrite, physico-chemical quality parameters, sensory analysis |
| spellingShingle | Melinda Nagy Crina Mureşan Sonia A. Socaci Maria Tofană Anca Fărcaș Suzana E. Biriş Study on Influence of Different Types of Meat on the Quality of Meat Products Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology smoked sausage, pork meat, deer meat, nitrite, physico-chemical quality parameters, sensory analysis |
| title | Study on Influence of Different Types of Meat on the Quality of Meat Products |
| title_full | Study on Influence of Different Types of Meat on the Quality of Meat Products |
| title_fullStr | Study on Influence of Different Types of Meat on the Quality of Meat Products |
| title_full_unstemmed | Study on Influence of Different Types of Meat on the Quality of Meat Products |
| title_short | Study on Influence of Different Types of Meat on the Quality of Meat Products |
| title_sort | study on influence of different types of meat on the quality of meat products |
| topic | smoked sausage, pork meat, deer meat, nitrite, physico-chemical quality parameters, sensory analysis |
| url | http://journals.usamvcluj.ro/index.php/fst/article/view/11583 |
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