TY  - JOUR
AU  - Parunović, Nenad
AU  - Kočovski, T.
AU  - Radović, Čedomir
AU  - Radojković, Dragan
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1387
AB  - In this paper content of skatole equivalent in samples of fat tissue from young boars was determined, also the dependence between sensory evaluation of the acceptability of smoked neck meat from young boars and skatole content in fat tissue, as well as differences in acceptability of samples with different content of skatole in fat tissue (from 0,117μg/g to 1,067μg/g). Total average evaluation of sensory analysis of smoked neck meat was 4,12, and variation measures show significant differences in evaluation of certain samples (Cv = 26,74%; Iv = 4,45). Distribution of samples based on this evaluation shows that 56% of samples were acceptable, and 17% "still acceptable". Medium correlation dependence (Rxy=0,649) was determined between sensory evaluation of the acceptability of smoked neck meat and content of skatole in fat tissue. Statistically significant difference was established in sensory evaluation between samples with skatole content bellow 0,400􀁐g/g and samples with skatole content of 1,067μg/g. .
AB  - U ovom radu određivan je sadržaj skatol ekvivalenta u uzorcima masnog tkiva mladih nerastova, ispitivana je zavisnost između senzorne ocene prihvatljivosti dimljenog vrata mladih nerastova i sadržaja skatola u masnom tkivu, kao i razlika u prihvatljivosti između uzoraka dimljenog vrata mladih nerastova sa različitim sadržajem skatola u masnom tkivu (od 0,117μg/g do 1,067μg/g). Ukupna prosečna ocena senzornih ispitivanja dimljenog vrata je 4,12, a mere varijacije pokazuju značajne razlike u oceni pojedinih uzoraka (Cv = 26,74%; Iv = 4,45). Raspodela uzoraka na osnovu ove ocene pokazuje da je 56% uzoraka prihvatljivo, a 17% "još uvek prihvatljivo". Između senzorne ocene prihvatljivosti dimljenog vrata i sadržaja skatola u masnom tkivu, utvrđena je srednja korelaciona zavisnost (Rxy=0,649). UtvrĐena je statistički značajna razlika u senzornim ocenama između uzoraka sa sadržajem skatola manjim od 0,400μg/g i uzoraka sa sadržajem skatola od 1,067μg/g. .
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Investigation of the skatole content in fat tissue and sensory acceptability of smoked neck from young boars
T1  - Ispitivanje sadržaja skatola u masnom tkivu i senzorne prihvatljivosti dimljenog vrata mladih nerastova
EP  - 100
IS  - 3-4
SP  - 89
VL  - 23
DO  - 10.2298/BAH0704089P
ER  - 

@article{
author = "Parunović, Nenad and Kočovski, T. and Radović, Čedomir and Radojković, Dragan",
year = "2007",
abstract = "In this paper content of skatole equivalent in samples of fat tissue from young boars was determined, also the dependence between sensory evaluation of the acceptability of smoked neck meat from young boars and skatole content in fat tissue, as well as differences in acceptability of samples with different content of skatole in fat tissue (from 0,117μg/g to 1,067μg/g). Total average evaluation of sensory analysis of smoked neck meat was 4,12, and variation measures show significant differences in evaluation of certain samples (Cv = 26,74%; Iv = 4,45). Distribution of samples based on this evaluation shows that 56% of samples were acceptable, and 17% "still acceptable". Medium correlation dependence (Rxy=0,649) was determined between sensory evaluation of the acceptability of smoked neck meat and content of skatole in fat tissue. Statistically significant difference was established in sensory evaluation between samples with skatole content bellow 0,400􀁐g/g and samples with skatole content of 1,067μg/g. ., U ovom radu određivan je sadržaj skatol ekvivalenta u uzorcima masnog tkiva mladih nerastova, ispitivana je zavisnost između senzorne ocene prihvatljivosti dimljenog vrata mladih nerastova i sadržaja skatola u masnom tkivu, kao i razlika u prihvatljivosti između uzoraka dimljenog vrata mladih nerastova sa različitim sadržajem skatola u masnom tkivu (od 0,117μg/g do 1,067μg/g). Ukupna prosečna ocena senzornih ispitivanja dimljenog vrata je 4,12, a mere varijacije pokazuju značajne razlike u oceni pojedinih uzoraka (Cv = 26,74%; Iv = 4,45). Raspodela uzoraka na osnovu ove ocene pokazuje da je 56% uzoraka prihvatljivo, a 17% "još uvek prihvatljivo". Između senzorne ocene prihvatljivosti dimljenog vrata i sadržaja skatola u masnom tkivu, utvrđena je srednja korelaciona zavisnost (Rxy=0,649). UtvrĐena je statistički značajna razlika u senzornim ocenama između uzoraka sa sadržajem skatola manjim od 0,400μg/g i uzoraka sa sadržajem skatola od 1,067μg/g. .",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Investigation of the skatole content in fat tissue and sensory acceptability of smoked neck from young boars, Ispitivanje sadržaja skatola u masnom tkivu i senzorne prihvatljivosti dimljenog vrata mladih nerastova",
pages = "100-89",
number = "3-4",
volume = "23",
doi = "10.2298/BAH0704089P"
}

Parunović, N., Kočovski, T., Radović, Č.,& Radojković, D.. (2007). Investigation of the skatole content in fat tissue and sensory acceptability of smoked neck from young boars. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 23(3-4), 89-100.
https://doi.org/10.2298/BAH0704089P

Parunović N, Kočovski T, Radović Č, Radojković D. Investigation of the skatole content in fat tissue and sensory acceptability of smoked neck from young boars. in Biotechnology in Animal Husbandry. 2007;23(3-4):89-100.
doi:10.2298/BAH0704089P .

Parunović, Nenad, Kočovski, T., Radović, Čedomir, Radojković, Dragan, "Investigation of the skatole content in fat tissue and sensory acceptability of smoked neck from young boars" in Biotechnology in Animal Husbandry, 23, no. 3-4 (2007):89-100,
https://doi.org/10.2298/BAH0704089P . .