Zmiennosc cech sensorycznych miesa krolikow w zaleznosci od rasy i czesci zasadniczej tuszki

• Autorzy: Szkucik K , Pyz-Lukasik R.

Warianty tytułu

EN

Variability of sensory features of rabbit meat in relation to breed and part of carcass

• Języki publikacji: PL

Abstrakty

EN

The aim of the research was to determine chosen sensory features of rabbit muscle tissue and their variability in relation to breed and the part of carcass. The research material comprised the carcasses of approximately 20-week-old rabbits. The evaluation concerned the carcasses of crossbreeds and a meat breed (French Lops). The entire carcass was evaluated in terms of its appearance and aroma. The evaluation was performed directly after slaughter and after a 24-hour cold storage. The juiciness, tenderness and general assessment of muscle tissue from the leg and saddle were established after 24 hours. The sensory analysis was performed by a 6-member commission with the use of an extended 5-point scale. An additional evaluation of tenderness was carried out with the texture analyser TA.XTplus. The muscle tissue of both the crossbreeds and French Lops was light pink, glossy and uniform on its entire surface. The aroma was imperceptible or faint, characteristic of the breed. No significant differences in the appearance and aroma of muscle tissue were observed after a 24-hour cold storage. Juiciness and tenderness depended on the kind of muscles under examination; leg muscles received higher marks. In the general evaluation leg meat was also appraised more highly than that of the saddle. The juiciness, tenderness and general evaluation of French Lop meat were definitely lower as compared to crossbreeds; the differences were demonstrated by both the sensory evaluation and apparatus measurements.

Słowa kluczowe

PL

krolik baran francuski; rasy zwierzat; zapach; jakosc; mieszance; mieso krolicze; zmiennosc; kruchosc miesa; wlasciwosci sensoryczne; kroliki; udo; comber; soczystosc

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2008
• Tom: 64
• Numer: 11
• Opis fizyczny: s.1308-1310,tab.,bibliogr.

Twórcy

autor

Szkucik K

• Uniwersytet Przyrodniczy w Lublinie, ul.Akademicka 12, 20-033 Lublin

autor

Pyz-Lukasik R.

Bibliografia

• 1. Ariño B., Hernández P., Blasco A.: Comparison of texture and biochemical characteristics of three rabbit lines selected for litter size or growth rate. Meat Science 2006, 73, 687-692.
• 2. Ariño B., Hernández P., Pla M., Blasco A.: Comparison between rabbit lines for sensory meat quality. Meat Science 2007, 75, 494-498.
• 3. Bieniek J.: Wpływ czynników genetycznych i środowiskowych na użytkowość mięsną królików w warunkach chowu tradycyjnego. Praca hab. AR, Kraków 1997.
• 4. Gondret F., Juin H., Mourot J., Bonneau M.: Effect of age at slaughter on chemical traits and sensory quality of longissimus lumborum muscle in the rabbit. Meat Science 1998, 48, 181-187.
• 5. Pascual M., Pla M.: Changes in collagen, texture and sensory properties of meat when selecting rabbits for growth rate. Meat Science 2008, 78, 375-380.
• 6. PN-ISO 4121 Analiza sensoryczna. Metodologia. Ocena produktów żywnościowych przy użyciu metod skalowania.
• 7. PN-ISO 6658 Analiza sensoryczna. Metodologia. Wytyczne ogólne.
• 8. Pyz-Łukasik R., Szkucik K.: Zanieczyszczenie bakteryjne tuszek i narządów wewnętrznych królików w zależności od miejsca uboju. Medycyna Wet. 2005, 61, 567-570.
• 9. Ramírez J. A., Oliver M. À., Pla M., Guerrero L., Ariño B., Blasco A., Pascual M., Gil M.: Effect of selection for growth rate on biochemical, quality and texture characteristics of meat from rabbits. Meat Science 2004, 67, 617-624.
• 10. Rodbøtten M., Kubberød E., Lea P., Ueland Ø.: A sensory map of the meat universe. Sensory profile of meat from 15 species. Meat Science 2004, 68, 137-144.
• 11. Szkucik K., Libelt K.: Wartość odżywcza mięsa królików. Medycyna Wet. 2006, 62, 108-110.