The aim of this theses was to study industrial processes for the production of smoked meat and canned meat subgroups of pasteurized meat products and to determine their physico-chemical parameters and sensory properties. Chemical analysis of ash, sodium chloride and phosphates contents, rate of oxidation (TBK), instrumental measurements of the proximate composition (NIR), colour (CIE L*, a*, b*) and texture (Texture Profile Analysis) measurements and the evaluation of sensory properties (Descriptive Analysis Method and a short analysis test) have been carried out on 33 randomly selected products from the Slovenian market. Products of the smoked meat subgroup had a higher content of protein, ash, total phosphates and sodium chloride than the products of the canned meat subgroup. All products were oxidatively stable (low count TBK). The products of the smoked meat subgroup were darker (lower L* values) and more red in the cross-section (higher a* values), they were harder, more gummy, more difficult to chew, more cohesive and less elastic by texture (Texture Profile Analysis) as the products of the canned meat subgroup. The expert panel assessed the products of both subgroups with a similar average overall impression score. Compared to the products of the canned meat subgroup, the products of the smoked meat subgroup had lower colour uniformity of a slice, they contained higher amount of gelatinized connective tissue on slice, had poorer slice coherency, the texture of a slice was firmer with coarser fibres, they were saltier, with a less expressed metal and rancid aroma and more expressed bitter, acidic and foreign aftertaste. The chewiness, gumminess, cohesiveness, hardness and elasticity (texture parameters) loaded strongly on the quality parameters of all products (Factor analysis). Furthermore, by Linear discriminant analysis we confirmed that the products of smoked meat and canned meat subgroups distinguished by their physico-chemical and sensory profiles.
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