Totally eight samples of selected cooked sausages (A, B, C, D, E, F, G and H) selected at random from the retail network in the Czech Republic were evaluated in this study. Evaluation was performed in a sensory laboratory by 64 students from the University of Veterinary and Pharmaceutical Sciences in Brno using unstructured graphic … [Read more…]
Selected cuts of beef meat were evaluated – wing rib, top sirloin and flank – and their sensory properties compared during aging (30 days and 60 days). Measurement of the maximum Warner– Bratzler shear force determined that the meat became softer during aging, though this softening was not identical for all meat cuts tested. The … [Read more…]
The aim was to monitor the course of chemical changes (total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, malondialdehyde content) in fresh chilled and deep-frozen muscle tissue of 4 commercially important marine fish (Sparus aurata, Dicentrarchus labrax, Scomber scombrus, Salmo salar). The results of our own laboratory tests are included. Download full article … [Read more…]