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master's thesis
Fizikalna svojstva mesa hrvatskog posavskog konja
Zagreb: University of Zagreb, Faculty of Agriculture, 2020. urn:nbn:hr:204:471520
Gačić, Darija
University of Zagreb
Faculty of Agriculture
Animal Science and Technology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Gačić, D. (2020). Fizikalna svojstva mesa hrvatskog posavskog konja (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:471520

Gačić, Darija. "Fizikalna svojstva mesa hrvatskog posavskog konja." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:471520

Gačić, Darija. "Fizikalna svojstva mesa hrvatskog posavskog konja." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:471520

Gačić, D. (2020). 'Fizikalna svojstva mesa hrvatskog posavskog konja', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:471520

Gačić D. Fizikalna svojstva mesa hrvatskog posavskog konja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2020 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:471520

D. Gačić, "Fizikalna svojstva mesa hrvatskog posavskog konja", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:204:471520

Metadata
TitleFizikalna svojstva mesa hrvatskog posavskog konja
Title (english)Physical properties of Croatian Posavina horse meat
AuthorDarija Gačić
MentorAna Kaić (mentor)
Committee memberAna Kaić (predsjednik povjerenstva)
Committee memberDanijel Karolyi (član povjerenstva)
Committee memberIvica Kos (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Animal Science and Technology)
Zagreb
Defense date and country2020-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Cilj rada je utvrditi pH vrijednost, boju i sposobnost zadržavanja vode najdužeg leđnog mišića (m. longissimus dorsi; LD) i polutetivastog mišića (m. semitendinosus; ST) hrvatskog posavskog konja. U istraživanje je bilo uključeno 9 konja, prosječne dobi pri klanju od 18 mjeseci. Uzorci mesa su izuzeti nakon uobičajene klaoničke prakse i zrenja od 14 dana (+2 ºC). Prosječna pH vrijednost LD mišića iznosila je 5,62, a ST mišića 5,60. Prosječna L* vrijednost LD mišića iznosila je 40,32, dok je a* u prosjeku bio 19,77. Prosječna L* vrijednost ST mišića iznosila je 44,85, dok je a* u prosjeku bio 18,87. Prosječni gubitak mesnog soka LD mišića bio je 1,81%, a ST mišića 2,12%. Utvrđena je razlika između mišića za L* (p≤0,001) i b* (p≤0,05) pokazatelje. Izuzev gubitka mesnog soka, istraživani pokazatelji su u rangu sa onima koje se navodi u literaturi za mesne pasmine konja. Očekuje se da će dobiveni rezultati doprinijeti daljnjim istraživanjima o kakvoći mesa hrvatskog posavskog konja.
Abstract (english)
The aim of the study was to investigate the water-holding capacity, pH value and color (L* a* b*) of longissimus dorsi muscle (LD) and semitendinosus muscle (ST) of the Croatian Posavina horse breed. Altogether, nine horses had been used for this study. The animals were slaughtered at the age of 18 months. The muscle samples were taken after usual slaughter practice and after the aging period of 14 days (+2 ºC). The average pH value of LD muscle was 5.62 and 5.60 for ST muscle. The average value of lightness (L*) for LD muscle was 40.32, while for the redness (a*) was 19.77. The average value of L* for ST muscle was 44.85, whereas for a* value was 18.87. The average value of drip loss of LD muscle was 1.81%, whereas for ST muscle was 2.12%. The obtained results show differences between LD and ST muscles for L* (p≤0,0001) and b* (p≤0,05) color parameters. Except for the drip loss, the results are in line with those reported in the literature. It is expected that the obtained results will contribute to further research related to the meat quality of Croatian Posavina horse breed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:471520
Study programmeTitle: Production and Processing of Meat
Study programme type: university
Study level: graduate
Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa (magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2020-10-06 06:19:06