Organoleptic Assessment of Beef From Ukrainian Black-and-White Bull Calf

Ugnivenko, А. M.; Antoniuk, T.A.; Kruk, Olha

doi:10.31548/animal2019.02.045

Animal Science and Food Technology

2019

DOI: 10.31548/animal2019.02.045

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Organoleptic Assessment of Beef From Ukrainian Black-and-White Bull Calf

А. M. Ugnivenko¹,

T.A. Antoniuk²,

Olha Kruk³

Abstract: Щоб підтримати вибір споживачів під час закупівлі яловичини існує потреба в інформації щодо об'єктивних характеристик її якості за органолептичною оцінкою, яку можливо було б використовувати під час продажу. У роботі наведені дані щодо аромату, соковитості, ніжності, легкості жування вареного м'яса із musculis longissimus dorsi та колір, смак і міцність бульйону з нього від бугайців вітчизняної, найбільш поширеної української чорнорябої молочної породи залежно від віку забою і особливостей вагового росту.

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2023

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Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives

Mushtruk

Palamarchuk

et al. 2023

Potr. S. J. F. Sci.

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We have studied the physicochemical composition and functional and technological properties of plant additives – wheat fibre with pumpkin pectin (WFwPP). It was found that introducing the fibre in the recipe of cooked sausages instead of fatty pork in an amount of up to 5% improves their digestibility "in vitro", increasing the relative nutritional value compared to the control sample made entirely of raw meat. Systematization is carried out, and linear, flat, and spatial estimation models in the form of a radial scheme, polygon, and polyhedron are developed. The method of mathematical modelling according to the optimization criteria for the content of essential amino acids developed the recipe composition of cooked sausage with wheat fibre and pumpkin pectin with the optimal proportion of main ingredients: beef grade I – 30%, fatty pork – 50%, WFwPP – 5%, water. The organoleptic properties of freshly cooked sausage with a vegetable ingredient were better than the control sample. The basis of the mathematical model for assessing the quality of the developed cooked sausage with wheat fibre and pumpkin pectin was chosen flat model of the polygon, taking into account the time of preservation of product quality, which was assessed as a result of regression analysis. The quality assessment results of the developed products using a computer program for calculating the area of quality profiles with subsequent graphical visualization are consistent with the organoleptic studies, which confirms the reliability of the results and the adequacy of the developed mathematical model.

show abstract

Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives

Mushtruk

Palamarchuk

et al. 2023

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

show abstract

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Organoleptic Assessment of Beef From Ukrainian Black-and-White Bull Calf

Cited by 1 publication

References 7 publications

Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives

Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives

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