Investigation of the acceptability of smoked Hamburg bacon from young boars
2001
Parunovic, N. (Institut za higijenu i tehnologiju mesa, Beograd (Yugoslavia)) | Andric, J. | Baltic, M.
Determination of the skatole equivalent in samples of fat tissue deriving from young boars, investigation of the dependence between the evaluation of the acceptability of the smoked Hamburg bacon from young boars and skatole content in fat tissue, as well as investigation of the difference in the level of acceptability between samples of smoked Hamburg bacon from young boars with different skatole content in fat tissue (from 0.117 microgram/g to 1.067 microgram/g), are subject of this paper. Total average evaluation mark for smoked Hamburg bacon was 4.15, and variation measures show significant differences in evaluation of certain (Cv=26.34%; Iv=5.18). Distribution of samples based on the evaluation shows that 50% of samples were acceptable, 30% "still acceptable". A medium correlation (Rxy=0.656) between the organoleptic evaluation of the acceptability of smoked Hamburg bacon and skatole content in fat tissue was established as well as a statistically significant difference between the samples with skatole content below 0.400 microgram/g and samples with skatole content of 1.067 microgram/g.
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