Chemical and sensory characteristics of Bunte Deutsche Edelziege and Balkan goat meat
Nema prikaza
Autori
Ivanović, SnežanaPopov-Raljić, Jovanka
Baltić, Milan Ž.
Žujović, Miroslav
Tomić, Zorica
Lilić, Slobodan
Pavlović, Ivan
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
In this study, chemical composition, colour and sensory characteristics of Bunte Deutsche Edelziege (BDE) and Balkan goat meat were examined. Both species of goats were fed and raised under semi-intensive system of management. Chemical composition (moisture, ash, fat and protein content) and pH value were measured by standard methods and the colour was determined instrumentally. Moisture, protein, fat, ash and colour characteristics were not significantly different in both species of goats. Sensory evaluation revealed that the odour intensity was significantly (P LT 0.01) higher in the meat of BDE, whereas, tenderness, softness, taste acceptability and overall impression were significant (P LT 0.001) in the meat of Balkan goat. Therefore, it can be concluded that the meat of Balkan goat has better sensory characteristics in relation to the meat of BDE, although chemical composition and colour characteristics were found to be similar in both meat.
Ključne reči:
sensory characteristics / Goat meat / colour / chemical composition / Bunte Deutsche Edelziege / Balkan goatIzvor:
African Journal of Biotechnology, 2011, 10, 80, 18433-18439Izdavač:
- Academic Journals, Victoria Island
DOI: 10.5897/AJB11.2485
ISSN: 1684-5315
WoS: 000298559200015
Scopus: 2-s2.0-83655182226
Institucija/grupa
Naučni institut za veterinarstvo SrbijeTY - JOUR AU - Ivanović, Snežana AU - Popov-Raljić, Jovanka AU - Baltić, Milan Ž. AU - Žujović, Miroslav AU - Tomić, Zorica AU - Lilić, Slobodan AU - Pavlović, Ivan PY - 2011 UR - https://reponivs.nivs.rs/handle/123456789/163 AB - In this study, chemical composition, colour and sensory characteristics of Bunte Deutsche Edelziege (BDE) and Balkan goat meat were examined. Both species of goats were fed and raised under semi-intensive system of management. Chemical composition (moisture, ash, fat and protein content) and pH value were measured by standard methods and the colour was determined instrumentally. Moisture, protein, fat, ash and colour characteristics were not significantly different in both species of goats. Sensory evaluation revealed that the odour intensity was significantly (P LT 0.01) higher in the meat of BDE, whereas, tenderness, softness, taste acceptability and overall impression were significant (P LT 0.001) in the meat of Balkan goat. Therefore, it can be concluded that the meat of Balkan goat has better sensory characteristics in relation to the meat of BDE, although chemical composition and colour characteristics were found to be similar in both meat. PB - Academic Journals, Victoria Island T2 - African Journal of Biotechnology T1 - Chemical and sensory characteristics of Bunte Deutsche Edelziege and Balkan goat meat EP - 18439 IS - 80 SP - 18433 VL - 10 DO - 10.5897/AJB11.2485 UR - conv_388 ER -
@article{ author = "Ivanović, Snežana and Popov-Raljić, Jovanka and Baltić, Milan Ž. and Žujović, Miroslav and Tomić, Zorica and Lilić, Slobodan and Pavlović, Ivan", year = "2011", abstract = "In this study, chemical composition, colour and sensory characteristics of Bunte Deutsche Edelziege (BDE) and Balkan goat meat were examined. Both species of goats were fed and raised under semi-intensive system of management. Chemical composition (moisture, ash, fat and protein content) and pH value were measured by standard methods and the colour was determined instrumentally. Moisture, protein, fat, ash and colour characteristics were not significantly different in both species of goats. Sensory evaluation revealed that the odour intensity was significantly (P LT 0.01) higher in the meat of BDE, whereas, tenderness, softness, taste acceptability and overall impression were significant (P LT 0.001) in the meat of Balkan goat. Therefore, it can be concluded that the meat of Balkan goat has better sensory characteristics in relation to the meat of BDE, although chemical composition and colour characteristics were found to be similar in both meat.", publisher = "Academic Journals, Victoria Island", journal = "African Journal of Biotechnology", title = "Chemical and sensory characteristics of Bunte Deutsche Edelziege and Balkan goat meat", pages = "18439-18433", number = "80", volume = "10", doi = "10.5897/AJB11.2485", url = "conv_388" }
Ivanović, S., Popov-Raljić, J., Baltić, M. Ž., Žujović, M., Tomić, Z., Lilić, S.,& Pavlović, I.. (2011). Chemical and sensory characteristics of Bunte Deutsche Edelziege and Balkan goat meat. in African Journal of Biotechnology Academic Journals, Victoria Island., 10(80), 18433-18439. https://doi.org/10.5897/AJB11.2485 conv_388
Ivanović S, Popov-Raljić J, Baltić MŽ, Žujović M, Tomić Z, Lilić S, Pavlović I. Chemical and sensory characteristics of Bunte Deutsche Edelziege and Balkan goat meat. in African Journal of Biotechnology. 2011;10(80):18433-18439. doi:10.5897/AJB11.2485 conv_388 .
Ivanović, Snežana, Popov-Raljić, Jovanka, Baltić, Milan Ž., Žujović, Miroslav, Tomić, Zorica, Lilić, Slobodan, Pavlović, Ivan, "Chemical and sensory characteristics of Bunte Deutsche Edelziege and Balkan goat meat" in African Journal of Biotechnology, 10, no. 80 (2011):18433-18439, https://doi.org/10.5897/AJB11.2485 ., conv_388 .