Állati eredetű élelmiszer alapanyagok jellemzése a fogyasztói igények tükrében

Authors

  • Róbert Romvári Kaposvári Egyetem, Állattudományi Kar, Sertés és Kisállattenyésztési Tanszék, Állatitermék-minősítő Laboratórium (University of Kaposvár, Faculty of Animal Science, Dept. of Pig and Small Animal Breeding, Lab. of Animal Product Quality)
  • Zoltánné Andrássy Kaposvári Egyetem, Állattudományi Kar, Sertés és Kisállattenyésztési Tanszék, Állatitermék-minősítő Laboratórium (University of Kaposvár, Faculty of Animal Science, Dept. of Pig and Small Animal Breeding, Lab. of Animal Product Quality)

Abstract

Organoleptic impressions are of primary importance from the viewpoint of consumer perception. At the same time, the instrumental methods ensuring objective qualification of food raw materials are more and more frequent. The first impression is generally based on colour, which is followed by odor, or possibly the perception of taste, and finally the evaluation of the internal structure. The next step is the evaluation of the chemical composition. Accordingly, the lecture briefly summarizes the available methodologies, primarily for meat investigations. The results of the experiments performed at the University of Kaposvár, Faculty of Animal Science are presented as well as relevant examples.

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Published

2007-02-15

Issue

Vol. 4 No. 1 (2007)

Section

Articles