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master's thesis
Utjecaj trajanja zrenja na prinos i kakvoću goveđeg vrata
Zagreb: University of Zagreb, Faculty of Agriculture, 2021. urn:nbn:hr:204:093410
Maturanec, Hrvoje
University of Zagreb
Faculty of Agriculture
Animal Science and Technology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Maturanec, H. (2021). Utjecaj trajanja zrenja na prinos i kakvoću goveđeg vrata (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:093410

Maturanec, Hrvoje. "Utjecaj trajanja zrenja na prinos i kakvoću goveđeg vrata." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:093410

Maturanec, Hrvoje. "Utjecaj trajanja zrenja na prinos i kakvoću goveđeg vrata." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:093410

Maturanec, H. (2021). 'Utjecaj trajanja zrenja na prinos i kakvoću goveđeg vrata', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:093410

Maturanec H. Utjecaj trajanja zrenja na prinos i kakvoću goveđeg vrata [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2021 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:204:093410

H. Maturanec, "Utjecaj trajanja zrenja na prinos i kakvoću goveđeg vrata", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:204:093410

Metadata
TitleUtjecaj trajanja zrenja na prinos i kakvoću goveđeg vrata
Title (english)Effect of aging time on yield and quality of beef neck
AuthorHrvoje Maturanec
MentorIvica Kos (mentor)
Committee memberIvica Kos (predsjednik povjerenstva)
Committee memberDanijel Karolyi (član povjerenstva)
Committee memberAnte Ivanković (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Animal Science and Technology)
Zagreb
Defense date and country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Cilj ovog rada bio je utvrditi utjecaja trajanja suhog zrenja na prinos i fizikalne pokazatelje kakvoće juneće vratine te utvrditi senzorske karakteristike pljeskavica. U istraživanju je korišteno meso vrata kastrirane muške junadi pasmine Angus žive mase 600 kg i starosti 22 mjeseca. Meso vrata bilo je ovješeno u komoru na suho zrenje na temperaturu od 1°C do 3°C i relativnu vlagu zraka od 75% do 80% u trajanju od 7 dana (skupina Z-7) te 21 dan (skupina Z-21). Istraživanjem nisu utvrđene značajne razlike u udjelima pojedinih tkiva dobivenih disekcijom. Značajno veća pH vrijednost na kraju zrenja (6,16) kao i kalo zrenja (12,23%) utvrđeni su u vratinama skupine Z-21. Utvrđeno je značajno manje kalo toplinske obrade pljeskavica u skupini Z-21, ali značajne razlike u smanjenju površine pljeskavica nakon toplinske obrade nisu utvrđene. Opisna senzorska svojstva i svojstva dopadljivosti pljeskavica nisu se značajno razlikovala između skupina Z-7 i Z-21.
Abstract (english)
The objective of this study was to determine the effect of dry aging on the yield and physical quality indicators of beef neck and to determine the sensory characteristics of burgers. The neck meat of castrated male Angus cattle weighing 600 kg and aged 22 months was used for the study. The neck was hung in a dry aging chamber at a temperature of 1°C to 3°C and a relative humidity of 75% to 80% for 7 days (group Z-7) and 21 days (group Z-21). The study revealed no significant differences in the proportion of each tissue obtained by dissection. The necks of group Z-21 were found to have significantly higher pH at the end of dry aging (6.16) and weight loss (12.23%). Significantly lower cooking loss was observed in group Z-21, but no significant difference was observed in the reduction of the surface area of the burger after cooking. The descriptive sensory properties and likeability traits of the burgers were not significantly different between groups Z-7 and Z-21.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:093410
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-12-13 08:39:52