Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages
Jan Slováček; Šárka Nedomová; Markéta Janík Piechowiczová; Ondřej Mikulka; Miroslav Jůzl · 2024 · Czech Journal of Food Sciences
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
The aim of the study was to define and compare the quality properties of dry-cured heat-treated meat products from the meat of free-living semi-aquatic wildlife species. Eurasian beaver (Castor fiber) and nutria (Myocastor coypus) are wild animals whose presence in the countryside is regulated in the Czech Republic. Basic chemical, microbiological, sensory analyses, and instrumental measurements of the colour and texture of dry-cured sausages (pork, as a control group with 51% lean pork and experimental groups with 51% lean beaver and nutria meat in fresh state) were performed. There were no s
Abstract by Jan Slováček; Šárka Nedomová; Markéta Janík Piechowiczová; Ondřej Mikulka; Miroslav Jůzl, Czech Journal of Food Sciences (2024) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.17221/112/2024-cjfs