prikaz prve stranice dokumenta Određivanje sposobnosti zadržavanja vode u pilećem mesu EZ-DripLoss (EZ) metodom
Access restricted to authenticated users
master's thesis
Određivanje sposobnosti zadržavanja vode u pilećem mesu EZ-DripLoss (EZ) metodom
Zagreb: University of Zagreb, Faculty of Agriculture, 2021. urn:nbn:hr:204:150980
Žanetić, Andrija
University of Zagreb
Faculty of Agriculture
Animal Science and Technology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Žanetić, A. (2021). Određivanje sposobnosti zadržavanja vode u pilećem mesu EZ-DripLoss (EZ) metodom (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:150980

Žanetić, Andrija. "Određivanje sposobnosti zadržavanja vode u pilećem mesu EZ-DripLoss (EZ) metodom." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:150980

Žanetić, Andrija. "Određivanje sposobnosti zadržavanja vode u pilećem mesu EZ-DripLoss (EZ) metodom." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:150980

Žanetić, A. (2021). 'Određivanje sposobnosti zadržavanja vode u pilećem mesu EZ-DripLoss (EZ) metodom', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:150980

Žanetić A. Određivanje sposobnosti zadržavanja vode u pilećem mesu EZ-DripLoss (EZ) metodom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2021 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:204:150980

A. Žanetić, "Određivanje sposobnosti zadržavanja vode u pilećem mesu EZ-DripLoss (EZ) metodom", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:204:150980

Metadata
TitleOdređivanje sposobnosti zadržavanja vode u pilećem mesu EZ-DripLoss (EZ) metodom
Title (english)Determination of water holding capacity in chicken meat by EZ-DripLoss (EZ) method
AuthorAndrija Žanetić
MentorAna Kaić (mentor)
Committee memberAna Kaić (predsjednik povjerenstva)
Committee memberZlatko Janječić (član povjerenstva)
Committee memberDanijel Karolyi (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Animal Science and Technology)
Zagreb
Defense date and country2021-01-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Cilj ovog istraživanja bio je utvrditi utjecaj mase, odnosno promjera uzorka, orijentacije vlakana i vremenskog perioda na sposobnosti zadržavanja vode pilećeg mesa EZ metodom. Istraživanje je provedeno na uzorcima pilećeg mesa od 40 brojlerskih pilića linije Ross 308 zaklanih u dobi od 35 dana. Nakon klanja i evisceracije, trupovi su hlađeni na 4°C tijekom 24 sata. Uzorci za analizu su uzeti u laboratoriju iz prsnog mišićja (m. pectoralis) svakog trupa 24 sata post mortem. Izuzimanje uzoraka je izvedeno u dva paralelna slijeda različitih smjerova mišićnih vlakana (vertikalno i horizontalno) pomoću posebnih sondi različitih promjera (Ø10mm, 20mm, 30mm; n=240). Nakon toga uzorci su stavljeni u posebne kontejnere i pohranjeni na 4°C. Uzorci su vagani u dnevnim intervalima tijekom razdoblja od 5 dana (24, 48, 72, 96 i 120 sati). Gubitak mesnog iscjetka je izračunat pomoću EZ formule, a podaci su analizirani pomoću paketa SAS v 9.4. Istraživanjem je utvrđen značajan utjecaj promjera uzorka, orijentacije vlakana i vremenskog perioda na sposobnost zadržavanja vode pilećeg mesa (p<0,05).
Abstract (english)
The aim of this study was to determine the influence of core diameter, fiber orientation and measurement interval on water holding capacity of chicken meat by the EZ method. The study was conducted on meat samples originating from 40 chicken broilers from the line Ross 308. The animals were slaughtered at 35 d of age. After the slaughtering procedure and evisceration process, the carcasses were chilled at 4 °C for 24 h in a cold chamber. The samples for the analysis were taken in the laboratory from the pectoralis muscle (PM) of each carcass at 24 h post-mortem. Breast muscle sampling was performed in two parallel sequences of different muscle fiber directions (vertical and horizontal) using special circular knives of different diameters (Ø10mm, 20mm, 30mm; n=240). After that, the samples were placed in special containers and stored at 4°C. Sample cores were reweighed at daily intervals across the period of five days (24, 48, 72, 96, 120 hours). The drip loss was calculated using the EZ formula and data were analyzed using the SAS v 9.4 package. It could be concluded that core diameter, fiber orientation and measurement interval significantly affect water holding capacity of chicken meat (p<0,05).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:150980
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 authenticated users
Terms of useLicence In copyright icon
Created on2021-02-03 07:31:18