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National Repository of Grey Literature 1 records found  Search took 0.01 seconds. 
Organoleptic characteristics of the venison and venison products
 Henrychová, Marie ; Kouřimská, Lenka (advisor) ; Daniel, Daniel (referee)
This thesis is focused on the organoleptic properties of game and farm animals meat. Some attention is dedicated to the game meat products too. Hypotesis Organoleptic properties of game meat are statistically different from meat of farm animals was evaluated. Comparison of the scientific publications concering this topic was made. Organoleptic properties are dependent on physical and chemical attributes, thus some of these important attributes are discussed in this thesis. Results of this thesis show, that there are significant differences between organoleptic properties of game and farm animals meat and the hypotesis is valid. Within chemical and physical properties of compared kinds of meat there are significant difference especially in fat content and fatty acids profile. Game species presented in this thesis have lower fat content and also more favourable fatty acids profile and especially content of unsaturated fatty acid is higher. Significant differences were also in nitrogen compounds content, amino acids composition and haem pigments content. Higher moisture content was often presented in game meat. Differences in protein content were not significant, but several differences were found in the protein composition. During sensory evaluation significant differences were found in intensity and pleasantness of flavour, tenderness and juiciness of meat. Further differences were also found in color. Specific properties of game meat are transfered also to the game meat products. But in products differences are soften by the use of other components, such as other kinds of meat or food additives.
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