Приказ основних података о документу
Relationship between Carcass Weight, Skatole Level and Sensory Assessment in Fat of Different Boars
dc.creator | Parunović, Nenad | |
dc.creator | Petrović, Milica | |
dc.creator | Matekalo-Sverak, Vesna F. | |
dc.creator | Parunović, Jasmina | |
dc.creator | Radović, Čedomir | |
dc.date.accessioned | 2018-12-14T14:53:06Z | |
dc.date.available | 2018-12-14T14:53:06Z | |
dc.date.issued | 2010 | |
dc.identifier.issn | 1212-1800 | |
dc.identifier.uri | http://r.istocar.bg.ac.rs/handle/123456789/231 | |
dc.description.abstract | The purpose of this study was to investigate the relationship between the carcass weight and the level of skatole in boar back fat samples with descriptive sensory profiles ( trained sensory panel) immediately after heating the fat samples ( warm). A weak correlation was found between the carcass weight and skatole level in fat ( P > 0.05). Between skatole levels in the fat of boars, whose carcass weight was below 70 kg, and of those with the carcass weight equal or above 70 kg, there was a statistically significant difference ( P (lt) 0.05). The average content of skatole in the fat tissue of the boars (lt) 70 kg, ( 0.18 +/- 0.09 mg/kg fat, respectively) was below the commonly used respective thresholds for tainted meat ( 0.20 mg/kg fat), 53% of the samples showed the values of (lt) = 20 mg/kg, and 73% of the samples the values of (lt) = 25 mg/kg. In the group >= 70 kg ( 0.40 +/- 0.39 mg/kg fat, respectively), 80% of the samples revealed the values of >= 20 mg/kg, and 66% of the samples the values of >= 25 mg/kg. Our results show that a positive, compelling and statistically highly significant correlation exists between the skatole level and the sensory assessment of skatole intensity in fat. | en |
dc.publisher | Czech Academy Agricultural Sciences, Prague | |
dc.relation | Institute of Meat Hygiene and Technology, Belgrade | |
dc.rights | openAccess | |
dc.source | Czech Journal of Food Sciences | |
dc.subject | boar | en |
dc.subject | skatole | en |
dc.subject | weight | en |
dc.subject | sensory assessment | en |
dc.title | Relationship between Carcass Weight, Skatole Level and Sensory Assessment in Fat of Different Boars | en |
dc.type | article | |
dc.rights.license | Publisher's own license | |
dcterms.abstract | Матекало-Сверак, Весна; Паруновић, Ненад; Петровић, Милица; Паруновић, Јасмина; Радовић, Чедомир; | |
dc.citation.volume | 28 | |
dc.citation.issue | 6 | |
dc.citation.spage | 520 | |
dc.citation.epage | 530 | |
dc.citation.other | 28(6): 520-530 | |
dc.citation.rank | M23 | |
dc.identifier.doi | 10.17221/243/2009-CJFS | |
dc.identifier.fulltext | http://r.istocar.bg.ac.rs//bitstream/id/1969/229.pdf | |
dc.identifier.scopus | 2-s2.0-78650400341 | |
dc.identifier.wos | 000285695000007 | |
dc.type.version | publishedVersion |