The basic characteristics of meat include its colour, water holding capacity and tenderness. These properties are influenced by the chemical composition of the meat (muscle), the proportions of different types of muscle fibres, the physical and chemical condition of the muscle, and the integrity of the internal structures of muscle fibres. The most important variables … [Read more…]
The consistency of meat products is an important qualitative feature. Additives that are not always acceptable to consumers are often used to alter consistency, for which reason the possible application of animal protein in the form of skin emulsion (SE) was tested. Two cooked meat products were used to test the application of skin (collagen) … [Read more…]
The aim of this study was to compare meat yield and physical meat properties in two genotypes of goose, i.e. the Czech goose (CG) and the Novohradská goose (NG), in dependence on sex. Slaughter analysis and evaluation of meat quality were conducted at the age of 56 days in 32 goslings (8 of each genotype … [Read more…]
The objective of this study was to evaluate the effect of adding a powdered extract of grapes on the quality of Poličan dry fermented sausages, and Vysočina dry non-fermented sausages. Samples of these meat products were prepared by the Department of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences in Brno. The following … [Read more…]