Textural properties of selected Slovak cow and sheep products measured by texturometer
Authors: Angelovičová Mária , Angelovičová, ml. Mária 
Published: November 2013

Sensorial assessment of selected brands of Slovak cow and sheep products, produced on farm with self-production of cow and sheep milk, was realized. The farm is situated in the North of east Slovakia. Breeding of dairy cows and sheep was realized under conditions applying animal welfare, where feedstuff was provided from self-production. By means of texture analyzer (Texture Analyser TA.XT Plus), textural properties (hardness, springiness, cohensivness and chewiness) of sheep feta cheese, smoked sheep cheese, unsmoked cow cheese strings, smoked cow cheese sticks, pickled sheep feta cheese and spicy pickled sheep feta cheese, were assessed. Texture analyzer is used for texture measurement and assessment of physical properties of products, as well as for material testing by means of pressure and pull tests. Textural properties were assessed, when strength, distance and time were recorded and projected by means of fully integrated Texture Exponent 32-bit software. The measurement was realized by test, when analyzer arm with selected sensor moved down, penetrated and compressed food product and moved to default position thereafter. Statistically significant differences (p < 0.05) were detected at hardness by means of statistical results evaluation obtained from texturometer measurement of cow and sheep products samples. Sheep feta cheese was compared to smoked sheep cheese, unsmoked cow cheese strings, smoked cow cheese sticks, pickled sheep feta cheese and spicy pickled sheep feta cheese. Statistically significant differences (p < 0.05) were confirmed, when we compared smoked sheep cheese to spicy pickled sheep feta cheese, when we compared unsmoked cow cheese strings to pickled sheep feta cheese and spicy pickled sheep feta cheese and by comparison of smoked cow cheese sticks to pickled sheep feta cheese and spicy pickled sheep feta cheese. Statistically significant differences (p < 0.05) were confirmed at springiness, when we compared sheep feta cheese to unsmoked cow cheese strings, smoked cow cheese sticks, pickled sheep feta cheese and spicy pickled sheep feta cheese and by comparison of smoked sheep cheese to unsmoked cow cheese strings, smoked cow cheese sticks, pickled sheep feta cheese and spicy pickled sheep feta cheese. Statistically significant differences (p < 0.05) were confirmed at cohensivness, when we compared sheep feta cheese to smoked sheep cheese, when we compared smoked sheep cheese to smoked cow cheese sticks and pickled sheep feta cheese, by comparison of smoked sheep cheese to spicy pickled sheep feta cheese and by comparison of unsmoked cow cheese strings to smoked cow cheese sticks. Differences at chewiness were statistically significant (p < 0.05), when we compared sheep feta cheese to smoked sheep cheese, unsmoked cow cheese strings, smoked cow cheese sticks, pickled sheep feta cheese and spicy pickled sheep feta cheese, when we compared smoked sheep cheese to spicy pickled sheep feta cheese, by comparison of unsmoked cow cheese strings to pickled sheep feta cheese and spicy pickled sheep feta cheese and by comparison of smoked cow cheese sticks to pickled sheep feta cheese and spicy pickled sheep feta cheese. Based on obtained analysis results were confirmed, that selected brands of cow and sheep products are characterized by different textural properties. These properties make assessed brands of Slovak cow and sheep product specific, which needs to make provision at quality assessment.