Heterofermentative process in dry fermented sausages - a case report

Kameník, Josef; Dušková, Marta; Saláková, Alena; Šedo, Ondřej

doi:10.2754/avb201382020181

Cited by 3 publications

(1 citation statement)

References 10 publications

(11 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Protein is an important part of the human diet, as it supports the growth, development and regeneration of the human body (Bohrer, 2017). The consumption of proteins also serves to support the immune system, as they help the production of antibodies that protect the human body from infections (Kameník, 2014). Most animal sources, including meat, provide proteins with high digestibility and an optimal composition of amino acids for human needs (Turck et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Understanding Gender Differences in Meat Consumption With an Emphasis on the Perception of the Quality and Health Aspect of Meat

Predanócyová

Kubicová

Pindešová

2023

J microb biotech food sci

View full text Add to dashboard Cite

Meat consumption has been growing globally in recent years and consumers can choose from a wide range of meat products. However, meat quality and health aspects are often discussed. The aim of the paper is to point out the development of meat consumption in Slovakia and to examine gender differences in poultry, pork and beef consumption, as well as to identify the importance of quality and health in meat choice. Data related to meat consumption in Slovakia for the last 10 years were evaluated and a consumer survey was conducted in Slovakia on a sample of 1,409 respondents, of which 1,372 were meat consumers. Using mathematical and statistical methods, it was pointed out the increasing meat consumption, as well as gender differences in meat consumption with an emphasis on higher poultry, pork and beef consumption by men compared to women. The results further showed that meat quality is considered equally by men and women, and key indicators are meat origin and composition. Furthermore, women prefer the consumption of Slovak meat and choose meat products based on the meat content, emulsifiers, proteins, water and fat content, while men focus on the meat content, emulsifiers and proteins. It can be also concluded that men respect the health principles in meat consumption less than women, and women are more afraid about food scandals and meat adulteration, which may negatively affect meat quality and safety. The results of the study provide valuable information for scientific research purposes, for meat companies and for consumers.

show abstract

Section: Introductionmentioning

confidence: 99%