This study was conducted to determine the effects of two production systems (organic vs conventional cages) on egg quality parameters during the late laying period. The effects of a production system ...were investigated on external and internal quality and on the sensory attributes. The eggs produced in organic system had paler yolks (P0.001) and thinner egg shells (P0.05) than the eggs produced in the cages. Overall sensory quality was improved in eggs deriving from hens allocated in cages. Differences between organic and cage eggs indicated lower redness and higher yellowness (P0.001) in organic eggs than in cage eggs. The organic eggs were characterised by a higher content of -linolenic and docosapentaenoic acid (P0.05) and lower content of linoleic acid (P0.05) than the eggs from cages. The ratio of omega fatty acids, n-6/n-3, was most favourable in the organic eggs (5.93:1). In the cage eggs, the ratio n-6/n-3 was significantly (P005) higher (955:1).
Namen raziskave je bil spremljati dinamiko procesov zorenja govejega mesa pri temperaturi 1 °C v štirih intervalih (2, 7, 14 in 28 dni) ter izvrednotiti njihov vpliv na kemijske (vsebnost ...neproteinskega dušika (NPN) in vezivnega tkiva) in instrumentalne parametre (Warner-Bratzlerjevo (WB) strižno silo) ter senzorične lastnosti (barvo presne mišice ter mehkobo, sočnost, vonj in aromo) zrezkov, pečenih na dvoploščnem žaru (temperatura plošč 200 °C, končna središčna temperatura 60 ºC). V poskus je bilo 24 ur post mortem vključenih šest mišic, in sicer psoas major (PM), longissimus lumborum (LL), semimembranosus (SM), biceps femoris (BF), semitendinosus (ST) in triceps brachii (TB) normalne kakovosti treh telic (starih 22 do 30 mesecev, topla masa trupov 234 kg do 264 kg) in treh bikov (starih 21 do 23 mesecev, topla masa trupov 359 kg do 364 kg) lisaste pasme. Ugotovili smo, da je čas zorenja značilno vplival na povečanje vsebnosti neproteinskega dušika; po 14 dneh zorenja (glede na dinamiko proteolize) si vsebnosti sledijo od najmanjše k največji: TB <ST <SM <PM <BF <LL. Vsebnost celokupnega vezivnega tkiva z zorenjem ostaja nespremenjena, delež topnega veziva pa se značilno povečuje pri mišici BF. Vse senzorične lastnosti se med 28 dnevnim zorenjem značilno izboljšajo. WB strižna sila se med zorenjem zmanjšuje (v povprečju za 28 %). Za zagotovitev celotne senzorične kakovosti mesa (mehkoba 6 točk za izven kategorije in 5 točk za I. in II. kategorijo, ostale lastnosti nad 5 točk) zadostuje zorenje pri temperaturi 1 °C za mišice PM 7 dni, za mišice LL najmanj 14 do največ 28 dni, za mišice TB in ST 28 dni, za mišice SM in BF pa več kot 28 dni.
Chemical composition (water, proteins, ash, intramuscular fat, cholesterol, fatty acid composition), sensory characteristics and instrumental profiles (colour and texture) of lean rabbit meat were ...investigated. It originated from animals of three different lines of SIKA genotype (A – mother line, C – father line, AC – hybrid of mother and father lines), two animal ages at slaughter (93 and 105 days) and both sexes. Rabbits were fed a commercial diet ad libitum. The boneless muscles of the back (longissimus lumborum) including muscles of abdominal wall and hind legs were sampled from thirty-six animals. On the average rabbit meat contains 71.5 % of water, 22.0 % of proteins, 1.17 % of ash, 5.4 % of intramuscular fat, 67.6 mg of cholesterol per 100 g of fresh meat, and as for fatty acid composition, 34.1 % belong to monounsaturated, 25.1 % to polyunsaturated and 40.9 % to saturated fatty acids. The P/S mass ratio (0.62), the atherogenic index (0.70), the n-6/n-3 ratio (8.1) and the cholesterol content show that the rabbit meat can and should be included into a balanced human diet. Meat of female rabbits contains more intramuscular fat and cholesterol compared to the male ones (5.7 vs. 5.2 g of intramuscular fat/100 g; p0.05; 71.5 vs. 63.7 mg of cholesterol/100 g, respectively; p0.01). Genotype line does not affect either the fatty acid profile or the content of cholesterol, but it has a significant impact on intramuscular fat (A line 5.0 g/100 g; AC line 5.9 g/100 g; C line 5.4 g/100 g; p0.05) as well as on cutting values across the fibres (Instron apparatus; A line 43 N; AC line 38 N; C line 42 N; p0.05). Meat of 105-day-old rabbits contains more intramuscular fat (5.7 vs. 5.2 g/100 g; respectively; p0.05) and shows darker and redder colour (both sensorially evaluated colour as well as instrumentally measured L* and a* values; p0.01) compared to the 93-day-old ones.
We investigated the chemical composition, in terms of water, protein, ash, total fat and fatty-acid composition, of sardine meat, and estimated its nutritional value. The samples originated from ...Adriatic sardines (Sardina pilchardus Walb.) that were collected in the north Adriatic Sea through the winter, spring, summer and autumn seasons. The content of 20 fatty acids was determined by in-situ transesterification and capillary column gas-liquid chromatography, using nonadecanoic acid (19:0) as internal standard. The mean contents of the sardine meat were: 70.8% water, 21.0% protein, 2.5% ash and 6.4% fat. For the fatty-acid composition, 18.0% were mono-unsaturated, 42.6% polyunsaturated and 39.8% saturated. The total-fat content increased through the year, from winter to autumn (0.69 to 18.15 g/100 g meat). The fatty-acid composition in the sardine meat varied significantly, with the levels of the polyunsaturated fatty acids (4.6 g/100 g meat), and especially eicosapentaenoic acid (20:5n-3, 0.98 g/100 g meat) and docosahexaenoic acid (22:6n-3, 1.9 g/100 g meat), being the highest in autumn, before spawning. The n-6/n-3 ratio (0.13) and P/S ratio (7.6) show that sardine meat can and should be included in a balanced human diet. Considering the recommended daily intake of n-3 polyunsaturated fatty acids is 0.45 g per day for a healthy population, this would be consumed as 10 g sardine meat collected in the autumn or 100 g sardine meat collected in the winter.
The effects of ingredients on the quality and stability of two kinds of mayonnaise after it has been stored in a refrigerator (t = 5–8 °C) and at room temperature (t = 20–25 °C) were examined in this ...research. Fresh mayonnaise samples were examined by sensory analysis (analytical descriptive test) and physico-chemical analyses (pH, acid and peroxide values) first after being stored for one month and then after two months. The effects of individual factors were examined and the results were statistically valued. The results show that fresh standard mayonnaise containing 75 % of oil as opposed to low-fat mayonnaise (light mayonnaise containing 49 % of oil) gained higher grades for most sensory attributes. Storage temperature, storage time and type of mayonnaise influence significantly (P≤0.001) the stability, homogeneity, mouth feeling, acid odour and flavour, rancidity, pH, acid and peroxide values. At any point of storage and under both temperature regimes, the samples of light mayonnaise had lower pH value and higher acid value in comparison with standard mayonnaise. Regardless of storage conditions irrespective of the recipe for their preparation, pH value was declining, whereas acid and peroxide values increased in all types of mayonnaise. Some meaningful statistically significant correlations (r > 0.70) exist between sensory and physico-chemical parametres of mayonnaise.
Capons of three genotypes (Barred Prelux, Sulmtaler, Styrian hen) were fattened outdoors and slaughtered at two ages (163 and 198 days). Cockerels were caponised at age 47 days and at age 84 days ...were moved to grower houses with free access to pasture. Animals had ad libitum access to food and water. Ten carcasses of each genotype and age were sampled at slaughter for sensory analysis. The four trained panellist assessed three traits of raw carcasses on scale 1–5 and 19 traits on roasted carcasses on scale 1–7. Shear force was measured on cooled meat slices by apparatus Texture Analyser, TA.XT plus, Volodkevich contact cell. Statistical analysis was performed by MIXED procedure in SAS/STAT. Age at slaughter affected nine, genotype five and interaction between age and genotype three sensory traits. Shear force differed among genotypes and it got worse at older age. Any of three genotypes was not superior in most of sensory traits. Thus, decision which genotype to fatten and how long depends on preferences and importance of certain sensory traits by consumers.
The relation of myofibrilar fragmentation (length of myofibrilar fragments, myofibrilar fragmentation index) to textural (Warner-Bratzler share force) and chemical parameters (non-protein nitrogen ...changes) of pork Longisimus dorsi muscles (acquired 24 h post mortem, normal meat quality) were investigated over a 16-day ageing period at 2 °C (± 1 °C). Ageing time significantly affected all parameters at the 1% level or less. The pH value for 16-day aged samples was slightly higher; the average values being 5.61 for nonaged and 5.67 for aged samples. Length of myofibrilar fragments being in average the highest (73 mm) for nonaged samples, and the lowest (15.7 mm and 12.4 mm) for 11 and 16 days aged ones. Myofibrilar fragmentation index increases significantly with storage: for nonaged samples below 30, after a 2-day ageing about 50, and after 5-day ageing 63.7 (determined as described by Olson et al., 1976), or after 11-day ageing 56.9 (determined as described by Hopkins et al., 2004) Indexes for Hopkins procedure were about 7% lower (P ≤ 0.001) compared to those for Olson procedure. Non-protein nitrogen after 11 and 16 days of storage was higher (10.78% and 10.93% of total nitrogen) compared to the nonaged pork (9.39% of total nitrogen). Warner-Bratzler share force was markedly affected by 16-day ageing (nonaged 51.3 N, 16 days 29.2 N). On the basis of instrumentally measured texture differences in thermally treated aged pork we concluded that myofibrilar fragmentation index was a suitable proteolysis rate pointer already from the second day on. The increase in non-protein nitrogen content indicates a release of free amino acids; so, it is a suitable measure of proteolysis after 5 days of ageing.
Namen članka je predstaviti vpliv spremenjene sestave krme in spola praöičev na senzorične in instrumentalne lastnosti suöenih vratin. V raziskavo je bilo vključenih 12 kastratov in 12 svinjk. ...Razdelili smo jih v ötiri skupine glede na različne dodatke h krmi (laneno seme, ogröčično seme, ogröčično seme+vit. E in kontrolna meöanica). V vseh 24 vzorcih suöenih vratin smo določili skupno količino maöčob, jih senzorično ocenili ter instrumentalno določili barvo (CIE -L, -a, -b) in teksturo (striûna trdnost ñ Kramerjeva celica). Rezultati so pokazali, da različni dodatki h krmi ne vplivajo na skupno vsebnost maöčob, medtem ko ima spol statistično značilen vpliv. Priokusi se pojavijo pri skupinah, krmljenih z dodatkom lanu in ogröčice. Dodatek vitamina E poslaböa senzorične lastnosti (vonj, aroma, tekstura) in da mesu najsvetlejöo barvo. Tekstura je najčvrstejöa pri krmljenju z dodatkom ogröčice. Suöena vratina kastratov je temnejöe barve in čvrstejöe teksture kot vratina svinjk.
•Oxidation is a major cause of deterioration for n-3-enriched meat products.•Several quality parameters of chicken patties adversely affected by n-3 enrichment.•n-3 PUFA, TBARs, COPs, colour, smell ...and flavour changed in enriched meats.•Package-atmosphere conditions used in the meat industry applied to chicken patties.•Low O2 stabilises n-3-enriched patties against lipid and cholesterol oxidation.
The oxidation processes were studied in chicken patties, enriched with n-3 fatty acids, after 8days of storage at 4°C, under different aerobic conditions, and following heat treatment. Significant effects were seen on lipid and cholesterol oxidation and the sensory qualities for whole flaxseed addition in the chicken feed (i.e., n-3 fatty acid enrichment), and for the different package-atmosphere conditions. For the raw chicken patties, n-3 enrichment increased the colour L∗ values while, after the heat treatment, there were higher thiobarbituric acid-reactive substances (TBARs) and cholesterol oxidation products (COPs), and the rancidity was more pronounced. In comparison with the low O2 (<0.5%) package-atmosphere condition, O2 enrichment (80%) increased the instrumentally measured colour values, TBARs, total and individual COPs, and the rancidity became pronounced. The most suitable package-atmosphere condition of these raw n-3-enriched chicken patties is a very low O2 atmosphere, with or without an O2 scavenger.
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