Are egg classes enough, or do we need an egg quality index?
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This research on eggs from one of the largest producers on the Serbian market shows variations in the most important internal and external quality characteristics in relation to freshness (expressed in Haugh Units (HUs)) and weight class (S, M, L, XL). In parallel, sensory evaluation was conducted (for the two most common culinary methods of preparation) in order to determine whether consumers notice differences in quality when consuming scrambled eggs and how panellists perceive boiled eggs. Knowing that HUs are a scientific-based quality dimension, as opposed to weight classes that are consumer-based and associated with size of eggs, the authors have introduced a new total quality index elevating the perspective of HUs. © 2022 Meat Technology. All rights reserved.
Кључне речи:
egg classes / egg quality / total quality indexИзвор:
Meat Technology, 2022, 63, 2, 134-141Институција/група
Poljoprivredni fakultetTY - JOUR AU - Mitrović, Marija AU - Tomašević, Igor AU - Đekić, Ilija PY - 2022 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6249 AB - This research on eggs from one of the largest producers on the Serbian market shows variations in the most important internal and external quality characteristics in relation to freshness (expressed in Haugh Units (HUs)) and weight class (S, M, L, XL). In parallel, sensory evaluation was conducted (for the two most common culinary methods of preparation) in order to determine whether consumers notice differences in quality when consuming scrambled eggs and how panellists perceive boiled eggs. Knowing that HUs are a scientific-based quality dimension, as opposed to weight classes that are consumer-based and associated with size of eggs, the authors have introduced a new total quality index elevating the perspective of HUs. © 2022 Meat Technology. All rights reserved. T2 - Meat Technology T2 - Meat Technology T1 - Are egg classes enough, or do we need an egg quality index? EP - 141 IS - 2 SP - 134 VL - 63 DO - 10.18485/meattech.2022.63.2.7 ER -
@article{ author = "Mitrović, Marija and Tomašević, Igor and Đekić, Ilija", year = "2022", abstract = "This research on eggs from one of the largest producers on the Serbian market shows variations in the most important internal and external quality characteristics in relation to freshness (expressed in Haugh Units (HUs)) and weight class (S, M, L, XL). In parallel, sensory evaluation was conducted (for the two most common culinary methods of preparation) in order to determine whether consumers notice differences in quality when consuming scrambled eggs and how panellists perceive boiled eggs. Knowing that HUs are a scientific-based quality dimension, as opposed to weight classes that are consumer-based and associated with size of eggs, the authors have introduced a new total quality index elevating the perspective of HUs. © 2022 Meat Technology. All rights reserved.", journal = "Meat Technology, Meat Technology", title = "Are egg classes enough, or do we need an egg quality index?", pages = "141-134", number = "2", volume = "63", doi = "10.18485/meattech.2022.63.2.7" }
Mitrović, M., Tomašević, I.,& Đekić, I.. (2022). Are egg classes enough, or do we need an egg quality index?. in Meat Technology, 63(2), 134-141. https://doi.org/10.18485/meattech.2022.63.2.7
Mitrović M, Tomašević I, Đekić I. Are egg classes enough, or do we need an egg quality index?. in Meat Technology. 2022;63(2):134-141. doi:10.18485/meattech.2022.63.2.7 .
Mitrović, Marija, Tomašević, Igor, Đekić, Ilija, "Are egg classes enough, or do we need an egg quality index?" in Meat Technology, 63, no. 2 (2022):134-141, https://doi.org/10.18485/meattech.2022.63.2.7 . .