Assessment of phosphorus content and quality of meat and processed meat products available in the polish market
2011
Grzeskowiak, E. | Fabian, M. | Lisiak, D.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland). Zaklad Badania Surowcow i Produkcji Rzeznianej, Poznan
The objective of the paper was to determine the total content of phosphorus and to assess the quality attributes of LD muscle in fatteners and lambs, processed pork products, and processed poultry products available in the Polish market. In the 24 products comprising smoked meats, and medium and fine comminuted sausages, the following parameters were determined: ph, colour, content of water, fat, sodium chloride, ash, and total phosphorus expressed as P2O5. Moreover, a sensory appraisal was conducted using a 1 to 5 point rating scale. The content of fat determined in the pork meat was significantly higher than in the lamb meat, as were the content of protein and of total phosphorus. In the processed poultry meats, a lower fat content was found compared to the pork meats. Moreover, in the processed poultry meats, a higher content of total P2O5. The sensory quality of the processed meats analyzed was quite diversified, particularly regarding the poultry products. The pork products were higher rated, and their scores ranged from 4,2 to 4,7 points. The processed pork and poultry meats assessed were characterized by a lower content of water, fat, and sodium chloride compared to the level as specified in the Polish norms
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