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Measurement of colour is one of the methods for evaluating shortcomings in the quality of meat type PSE or DFD. There are no uniformly specified extreme values L* for the evaluation of faulty meat of gallinaceous poultry in the scientific literature. A uniform procedure for this measurement is also non-existent. The aim of this experiment was to determine the effect of colour measurements done in...
Przebadano skład chemiczny mięsa drobnego klasy II i III ze strusi i przeprowadzono próby przydatności mięsa tych klas do przetwórstwa na kiełbasy. Z mięsa klasy II oraz z mięsa indyczego wykonano modelową kiełbasę typu kabanos ze zmienną zawartością - 21, 31,51%- strusiny. Największą akceptacją cechowały się wyroby z 51% dodatkiem mięsa strusiego. Pozostałe kiełbasy z dodatkiem 21 i 31% strusiny...
Materiał badawczy stanowiły mięśnie piersiowe (pectoralis superficialis) indorów Big 6 ubijanych w warunkach przemysłowych. Pomiaru jasności barwy (L*) dokonywano od strony wewnętrznej (od kości) 24 h post mortem. Dokonano klasyfikacji mięśni na trzy grupy wg współrzędnej jasności: L* < 40 (I), L* 40 ≤ L* < 46 (II) i L* ≥ 46 (III). Wykazano zróżnicowanie jakości mięśni pod względem wybranych...
The aim of the studies was to determine a slaughter value of the wild boar meat obtained both from a whole carcasse and from individual primal cuts. The value was analyzed on 36 boars in three age groups: I — weaners, II — animals up to 2 years and III — animals more than 2 years old (adolescent). The content of dry matter, protein, collagen, fat and ash and an energetic value were determined for...
The aim of the studies was to determine a nutritive value of the wild boar meat from the whole carcasse and from individual primal cuts of the carcasse. Thirty six animals in the third age groups were examined: Group I — weaners, II — animals less than 2 years old and III — adults, more than 2 years old. The content of a dry weight, protein, collagen, fat, ash and energetic value were determined in...
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