Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat
Autori
Djekic, IlijaStajic, Slavisa
Udovicki, Bozidar
Siladji, Caba
Djordjevic, Vesna
Terjung, Nino
Heinz, Volker
Tomasevic, Igor
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based “ćevap” fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and... juiciness. © 2023 by the authors.
Ključne reči:
deer meat / oral processing / sensory analysis / sustainable game meat diet / wild boar meatIzvor:
Foods, 2023, 12, 10Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Djekic, Ilija AU - Stajic, Slavisa AU - Udovicki, Bozidar AU - Siladji, Caba AU - Djordjevic, Vesna AU - Terjung, Nino AU - Heinz, Volker AU - Tomasevic, Igor PY - 2023 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6359 AB - This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based “ćevap” fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness. © 2023 by the authors. T2 - Foods T2 - Foods T1 - Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat IS - 10 VL - 12 DO - 10.3390/foods12102070 ER -
@article{ author = "Djekic, Ilija and Stajic, Slavisa and Udovicki, Bozidar and Siladji, Caba and Djordjevic, Vesna and Terjung, Nino and Heinz, Volker and Tomasevic, Igor", year = "2023", abstract = "This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based “ćevap” fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness. © 2023 by the authors.", journal = "Foods, Foods", title = "Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat", number = "10", volume = "12", doi = "10.3390/foods12102070" }
Djekic, I., Stajic, S., Udovicki, B., Siladji, C., Djordjevic, V., Terjung, N., Heinz, V.,& Tomasevic, I.. (2023). Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat. in Foods, 12(10). https://doi.org/10.3390/foods12102070
Djekic I, Stajic S, Udovicki B, Siladji C, Djordjevic V, Terjung N, Heinz V, Tomasevic I. Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat. in Foods. 2023;12(10). doi:10.3390/foods12102070 .
Djekic, Ilija, Stajic, Slavisa, Udovicki, Bozidar, Siladji, Caba, Djordjevic, Vesna, Terjung, Nino, Heinz, Volker, Tomasevic, Igor, "Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat" in Foods, 12, no. 10 (2023), https://doi.org/10.3390/foods12102070 . .