Eintrag weiter verarbeiten
Fermented meat sausages from game and venison: what are the opportunities and limitations?
Gespeichert in:
| Zeitschriftentitel: | Journal of the Science of Food and Agriculture |
|---|---|
| Personen und Körperschaften: | , , , |
| In: | Journal of the Science of Food and Agriculture, 100, 2020, 14, S. 5023-5031 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Wiley
|
| Schlagwörter: |
| author_facet |
Chakanya, Chido Arnaud, Elodie Muchenje, Voster Hoffman, Louwrens C Chakanya, Chido Arnaud, Elodie Muchenje, Voster Hoffman, Louwrens C |
|---|---|
| author |
Chakanya, Chido Arnaud, Elodie Muchenje, Voster Hoffman, Louwrens C |
| spellingShingle |
Chakanya, Chido Arnaud, Elodie Muchenje, Voster Hoffman, Louwrens C Journal of the Science of Food and Agriculture Fermented meat sausages from game and venison: what are the opportunities and limitations? Nutrition and Dietetics Agronomy and Crop Science Food Science Biotechnology |
| author_sort |
chakanya, chido |
| spelling |
Chakanya, Chido Arnaud, Elodie Muchenje, Voster Hoffman, Louwrens C 0022-5142 1097-0010 Wiley Nutrition and Dietetics Agronomy and Crop Science Food Science Biotechnology http://dx.doi.org/10.1002/jsfa.9053 <jats:title>Abstract</jats:title><jats:sec><jats:label /><jats:p>An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro‐economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry</jats:p></jats:sec> Fermented meat sausages from game and venison: what are the opportunities and limitations? Journal of the Science of Food and Agriculture |
| doi_str_mv |
10.1002/jsfa.9053 |
| facet_avail |
Online |
| finc_class_facet |
Technik Medizin Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft Biologie |
| format |
ElectronicArticle |
| fullrecord |
blob:ai-49-aHR0cDovL2R4LmRvaS5vcmcvMTAuMTAwMi9qc2ZhLjkwNTM |
| id |
ai-49-aHR0cDovL2R4LmRvaS5vcmcvMTAuMTAwMi9qc2ZhLjkwNTM |
| institution |
DE-Brt1 DE-D161 DE-Gla1 DE-Zi4 DE-15 DE-Pl11 DE-Rs1 DE-105 DE-14 DE-Ch1 DE-L229 DE-D275 DE-Bn3 |
| imprint |
Wiley, 2020 |
| imprint_str_mv |
Wiley, 2020 |
| issn |
0022-5142 1097-0010 |
| issn_str_mv |
0022-5142 1097-0010 |
| language |
English |
| mega_collection |
Wiley (CrossRef) |
| match_str |
chakanya2020fermentedmeatsausagesfromgameandvenisonwhataretheopportunitiesandlimitations |
| publishDateSort |
2020 |
| publisher |
Wiley |
| recordtype |
ai |
| record_format |
ai |
| series |
Journal of the Science of Food and Agriculture |
| source_id |
49 |
| title |
Fermented meat sausages from game and venison: what are the opportunities and limitations? |
| title_unstemmed |
Fermented meat sausages from game and venison: what are the opportunities and limitations? |
| title_full |
Fermented meat sausages from game and venison: what are the opportunities and limitations? |
| title_fullStr |
Fermented meat sausages from game and venison: what are the opportunities and limitations? |
| title_full_unstemmed |
Fermented meat sausages from game and venison: what are the opportunities and limitations? |
| title_short |
Fermented meat sausages from game and venison: what are the opportunities and limitations? |
| title_sort |
fermented meat sausages from game and venison: what are the opportunities and limitations? |
| topic |
Nutrition and Dietetics Agronomy and Crop Science Food Science Biotechnology |
| url |
http://dx.doi.org/10.1002/jsfa.9053 |
| publishDate |
2020 |
| physical |
5023-5031 |
| description |
<jats:title>Abstract</jats:title><jats:sec><jats:label /><jats:p>An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro‐economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry</jats:p></jats:sec> |
| container_issue |
14 |
| container_start_page |
5023 |
| container_title |
Journal of the Science of Food and Agriculture |
| container_volume |
100 |
| format_de105 |
Article, E-Article |
| format_de14 |
Article, E-Article |
| format_de15 |
Article, E-Article |
| format_de520 |
Article, E-Article |
| format_de540 |
Article, E-Article |
| format_dech1 |
Article, E-Article |
| format_ded117 |
Article, E-Article |
| format_degla1 |
E-Article |
| format_del152 |
Buch |
| format_del189 |
Article, E-Article |
| format_dezi4 |
Article |
| format_dezwi2 |
Article, E-Article |
| format_finc |
Article, E-Article |
| format_nrw |
Article, E-Article |
| _version_ |
1792340518117572617 |
| geogr_code |
not assigned |
| last_indexed |
2024-03-01T16:05:15.408Z |
| geogr_code_person |
not assigned |
| openURL |
url_ver=Z39.88-2004&ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fvufind.svn.sourceforge.net%3Agenerator&rft.title=Fermented+meat+sausages+from+game+and+venison%3A+what+are+the+opportunities+and+limitations%3F&rft.date=2020-11-01&genre=article&issn=1097-0010&volume=100&issue=14&spage=5023&epage=5031&pages=5023-5031&jtitle=Journal+of+the+Science+of+Food+and+Agriculture&atitle=Fermented+meat+sausages+from+game+and+venison%3A+what+are+the+opportunities+and+limitations%3F&aulast=Hoffman&aufirst=Louwrens+C&rft_id=info%3Adoi%2F10.1002%2Fjsfa.9053&rft.language%5B0%5D=eng |
| SOLR | |
| _version_ | 1792340518117572617 |
| author | Chakanya, Chido, Arnaud, Elodie, Muchenje, Voster, Hoffman, Louwrens C |
| author_facet | Chakanya, Chido, Arnaud, Elodie, Muchenje, Voster, Hoffman, Louwrens C, Chakanya, Chido, Arnaud, Elodie, Muchenje, Voster, Hoffman, Louwrens C |
| author_sort | chakanya, chido |
| container_issue | 14 |
| container_start_page | 5023 |
| container_title | Journal of the Science of Food and Agriculture |
| container_volume | 100 |
| description | <jats:title>Abstract</jats:title><jats:sec><jats:label /><jats:p>An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro‐economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry</jats:p></jats:sec> |
| doi_str_mv | 10.1002/jsfa.9053 |
| facet_avail | Online |
| finc_class_facet | Technik, Medizin, Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft, Biologie |
| format | ElectronicArticle |
| format_de105 | Article, E-Article |
| format_de14 | Article, E-Article |
| format_de15 | Article, E-Article |
| format_de520 | Article, E-Article |
| format_de540 | Article, E-Article |
| format_dech1 | Article, E-Article |
| format_ded117 | Article, E-Article |
| format_degla1 | E-Article |
| format_del152 | Buch |
| format_del189 | Article, E-Article |
| format_dezi4 | Article |
| format_dezwi2 | Article, E-Article |
| format_finc | Article, E-Article |
| format_nrw | Article, E-Article |
| geogr_code | not assigned |
| geogr_code_person | not assigned |
| id | ai-49-aHR0cDovL2R4LmRvaS5vcmcvMTAuMTAwMi9qc2ZhLjkwNTM |
| imprint | Wiley, 2020 |
| imprint_str_mv | Wiley, 2020 |
| institution | DE-Brt1, DE-D161, DE-Gla1, DE-Zi4, DE-15, DE-Pl11, DE-Rs1, DE-105, DE-14, DE-Ch1, DE-L229, DE-D275, DE-Bn3 |
| issn | 0022-5142, 1097-0010 |
| issn_str_mv | 0022-5142, 1097-0010 |
| language | English |
| last_indexed | 2024-03-01T16:05:15.408Z |
| match_str | chakanya2020fermentedmeatsausagesfromgameandvenisonwhataretheopportunitiesandlimitations |
| mega_collection | Wiley (CrossRef) |
| physical | 5023-5031 |
| publishDate | 2020 |
| publishDateSort | 2020 |
| publisher | Wiley |
| record_format | ai |
| recordtype | ai |
| series | Journal of the Science of Food and Agriculture |
| source_id | 49 |
| spelling | Chakanya, Chido Arnaud, Elodie Muchenje, Voster Hoffman, Louwrens C 0022-5142 1097-0010 Wiley Nutrition and Dietetics Agronomy and Crop Science Food Science Biotechnology http://dx.doi.org/10.1002/jsfa.9053 <jats:title>Abstract</jats:title><jats:sec><jats:label /><jats:p>An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro‐economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry</jats:p></jats:sec> Fermented meat sausages from game and venison: what are the opportunities and limitations? Journal of the Science of Food and Agriculture |
| spellingShingle | Chakanya, Chido, Arnaud, Elodie, Muchenje, Voster, Hoffman, Louwrens C, Journal of the Science of Food and Agriculture, Fermented meat sausages from game and venison: what are the opportunities and limitations?, Nutrition and Dietetics, Agronomy and Crop Science, Food Science, Biotechnology |
| title | Fermented meat sausages from game and venison: what are the opportunities and limitations? |
| title_full | Fermented meat sausages from game and venison: what are the opportunities and limitations? |
| title_fullStr | Fermented meat sausages from game and venison: what are the opportunities and limitations? |
| title_full_unstemmed | Fermented meat sausages from game and venison: what are the opportunities and limitations? |
| title_short | Fermented meat sausages from game and venison: what are the opportunities and limitations? |
| title_sort | fermented meat sausages from game and venison: what are the opportunities and limitations? |
| title_unstemmed | Fermented meat sausages from game and venison: what are the opportunities and limitations? |
| topic | Nutrition and Dietetics, Agronomy and Crop Science, Food Science, Biotechnology |
| url | http://dx.doi.org/10.1002/jsfa.9053 |