Nauka Przyroda Technologie

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Anna M. Salejda, Grażyna Krasnowska
Evaluation of selected quality features and consumption analysis of organic meat products
Summary.

The objective of this study was the commodity and sensory evaluation of meat products from organic production and comparison with those from conventional production. The work also shows survey results relating to the consumption of organic meat products. Research material were processed meats (frankfurter and white sausages) from organic and conventional production offered in retail sales by two manufacturers. Organic products under investigation contain less salt, which significantly influenced the results of the sensory evaluation – have been assessed lower than conventional products. The results of the survey have shown that respondents prefer buying organic meat products – smoked meats and sausages type, which they mostly buy in supermarkets. Respondents know the tenets of organic production and are able to pay more for eco-friendly meat products.

Key words: meat products, quality, organic food, consumer
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom8/zeszyt1/art_7.pdf

For citation:

MLA Salejda, Anna M., and Grażyna Krasnowska. "Ocena wybranych wyróżników jakości oraz analiza spożycia ekologicznych przetworów mięsnych." Nauka Przyr. Technol. 8.1 (2014): #7.
APA Anna M. Salejda, Grażyna Krasnowska (2014). Ocena wybranych wyróżników jakości oraz analiza spożycia ekologicznych przetworów mięsnych. Nauka Przyr. Technol. 8 (1), #7
ISO 690 SALEJDA, Anna M., KRASNOWSKA, Grażyna. Ocena wybranych wyróżników jakości oraz analiza spożycia ekologicznych przetworów mięsnych. Nauka Przyr. Technol., 2014, 8.1: #7.
Corresponding address:
Anna M. Salejda
Katedra Technologii Surowców Zwierzęcych i Zarządzania Jakością
Uniwersytet Przyrodniczy we Wrocławiu
ul. Chełmońskiego 37/41
51-630 Wrocław
Poland
e-mail: anna.salejda@up.wroc.pl
Accepted for print: 18.12.2013