Contour determination and shape characteristics of different varieties of potato tubers

Precise determination of potato tubers’ shape and variability existing among individual potato varieties is necessary e.g. for modeling of handling and transport processes. The procedures described in the work are used for determination and evaluation of potato tubers shape variability and proportional importance of four main principal components. Ten different potato varieties were analyzed (Karin, Karlena, Krasa, Marilyn, Princess, Red Anna, Rosara, Sazava, Vendula, and Vera) and elliptic Fourier descriptors employed for description of tubers shape. Following principal components were quantified: height to width ratio, position of the center of gravity, curvature, and degree of roundness. The scores of the resulting components were used in subsequent analysis as tuber shape characteristic. The first four principal components covered almost 100 % of the total variance in both, front and side-view shape and 97 % in top-view shape. Height to width ratio was evaluated as the determining parameter with contribution of 70.58–74.02 % of the total shape variation (front-view) for Karin and Vendula varieties respectively. The other principal components were significantly less affecting the overall variability. It was confirmed that described approach is precise and usable procedure for potato tubers shape analysis

Instrumental measurements of the hardness of textured soy protein

The public knows the soy meat analog as extrusion-texturized spongy pieces resembling meat. The texture of cooked textured soy protein is important for consumers. In the study a range of commercialy sold textured soy protein (cubes, slices, granulated products) was measured to describe the textural properties. Textural properties were measured by three objective methods: Warner-Bratz­ler (WB) shear test, compression test and Kramer shear cell on a device Tira test 27025. The effects of cooking time and the influence of salt during cooking were examinated. To determine the significant differences between the results a statistical method ANOVA and post-hoc tests were used. We can conclude that there were significant (p ≤ 0.05) differences in the hardness of the samples. The most significant was the effect of brand name and addition of salt. The differences between different cooking times were noticeable but undefined

Sensory analysis of meat of cockerels and pullets fed with diets containing Amaranth or fishmeal

Sensory-evaluation was conducted on 80 chickens (ROSS 308) 36 days old. Chickens were divided into groups by course of the diet addition of Amaranth or fishmeal in basic fed diets BR1 and BR2 (addition 2% of fish meal, 10% of no-heat-treated Amaranth, 10% of heat-treated Amaranth – popping, 10% of dry mass of Amaranth). Groups were separated by sex in rearing. Totally were 8 groups of 10 chickens. It was evaluated sensory quality of breast and legs (thigh and drumstick). There were 8 members of evaluation group; evaluation was done by group of 8 members satisfied all conditions in ISO 8586-1 in special room for sensory analysis (according to ISO 8589).It was used five-point scale (1 – at least desirable, 5 – the most desirable) in evaluation of five main (descriptors) attributes of meat (colour, texture, juiciness, odour and taste).Breast meat texture of group of heat–treated Amaranth was evaluated even with shear-force measuring (W.B.).The correlation coefficient was –0,91 for statistical relationship between sensorial measured texture and evaluation of the shear-force. Addition of no-heat-treated and dry mass of Amaranth had positive effect (P < 0,05) on colour (paler meat), taste and odour (more desirable) than addition of fishmeal and heat-treated Amaranth. Members of evaluation group detected moderate fish aftertaste and false taste of thighs at meat, when chickens were fed by fishmeal (but without statistical variance). Beyond, variance (P < 0,05) was detected with addition of fishmeal only in compare with dry mass of Amaranth addition. This diet was evaluated as more desirable than others groups in relation to taste and odour of meat. All groups fed by Amaranth were positive evaluated in taste and odour and no group were qualify as unacceptable for consumers. Contrasts between sexes were not indicated in this age of young chickens, but only tendency to better texture and taste of the meat of pullets

Potentials of NIR spectroscopy in meat industry

Near infrared spectroscopy (NIRS) is a spectroscopic method which uses the near infrared region of the electromagnetic spectrum (usually from about 800?2,500 nm). The given summary describes various applications of the NIRS technique in the meat industry for the findings of quantitative parameters, but also in the appraisal of meat quality from the point of view of technological and sensory parameters. The NIRS technique, in comparison with classical methods, exceeds in speed, simultaneity, non-destructive measurement of samples, a great potential for on-line analysis and all these without using chemicals.Near infrared spectroscopy (NIRS) is a spectroscopic method which uses the near infrared region of the electromagnetic spectrum (usually from about 800?2,500 nm). The given summary describes various applications of the NIRS technique in the meat industry for the findings of quantitative parameters, but also in the appraisal of meat quality from the point of view of technological and sensory parameters. The NIRS technique, in comparison with classical methods, exceeds in speed, simultaneity, non-destructive measurement of samples, a great potential for on-line analysis and all these without using chemicals

A comparison of histological and chemical analysis in mechanically separated meat

The aim of this study was evaluation of quality of mechanically separated chicken meat (MSCM) samples obtained by three different separators, by means of a histological (qualitative and quantitative) and chemical examination. Histological examinations used Green Trichrome and Alizarine red staining. The examination was focused on the evaluation of muscle, fat, collagenous connective tissue, bone fragment and calcium content and on the degree of damage to the muscle fibres. Chemical analysis was focused on calcium-, fat- and collagenous connective tissue content. The product obtained by the separator 1 (hard separation) gave similar good results to the separator 3 (soft separation), while separator 2 (hard separation) gave worse results as for being bone fragments and calcium content. As demonstrated, the quality of the product obtained by the separator 1 has improved over the years. The results of the histological analysis were in accordance with the results of chemical analysis. For the quantitative determination of collagen, calcium and bone fragments, image analysis was used. In the present study, good correlation between quantitative histological analysis and chemical analysis was observed (0.673, 0.718 and 0.809, α = 0.01)

Mathematical descriptive characteristics of potato tubers’ shape

Precise modeling of sorting, manipulation, and transport processes of potatoes are conditioned by exact knowledge of tubers shape geometrical characteristics. The paper presents and quantifies some mathematical descriptive characteristics of potatoes. Ten selected varieties of potato tubers were analyzed. The basic dimensions were used for calculation of geometric mean diameter and volume. The maximum/minimum values were in both cases found for the same variety, Karin and Vera respectively. Calculated sphericity ranged from 0.007732 to 0.009803 for Krasa and Marilyn. The contour profiles were calculated by use of descriptive function and satisfying correlation (r2 up to 0.9972) between computed and measured values was achieved. Radius of curvature was determined and evaluated in several positions. No statistically significant dependences of differences in curvature radius on neither variety nor position was found