Wplyw pH wody, rodzaju miesnia i czasu przechowywania na wyniki proby gotowania

• Autorzy: Pelczynska E , Libelt K.
• Języki publikacji: PL

Abstrakty

EN

The studies were carried out on chickens which received a fodder suplemented with fish-meal to obtain a negative meat odor. Chickens were divided on two groups. The influence of different muscles on odor abnormality detectability were determined in group I of chickens 2 hours after slaughter. Odor intensity was determined by the boiling test, separately for breast and leg muscles, in water of different pH, i.e. 5.0; 6.0; 7.0 and 8.0. Time of odor abnormality persistence in meat was determined in group II of chicken during storage in 0-4°C. Intensity of odor abnormalities were evaluated daily until they bacame unperceptible. A five-point scale was used for odor evaluation, in which a score of 5 = very intensive odor, and 1 = unperceptible. A significant influence of water pH and muscle types on odor intensity was stated. The boiling test performed on water with pH = 5.0 was characterized by the most intensive odor. Intensity of leg muscle odor was higher than that from the breast muscles. Odor intensity decreased with time of meat storage. The negative odor in breast muscles was unperceptible after 5 days, and in leg muscles after 8 days of storage.

Słowa kluczowe

PL

pH wody; proba gotowania; czas przechowywania; miesnie piersiowe; miesnie udowe; zapach; rodzaj miesnia; mieso drobiowe; odchylenia zapachowe; mieso; wykrywanie

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 1998
• Tom: 54
• Numer: 07
• Opis fizyczny: s.494-496,tab.,bibliogr.

Twórcy

autor

Pelczynska E

• Akademia Rolnicza, ul. Akademicka 12, 20-033 Lublin

autor

Libelt K.

Bibliografia

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