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.
| 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. |
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