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master's thesis
Utjecaj načina zrenja na fizikalna svojstva mesa teladi buše
Zagreb: University of Zagreb, Faculty of Agriculture, 2024. urn:nbn:hr:204:940354
Klemeš, Jelena
University of Zagreb
Faculty of Agriculture
Animal Science and Technology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Klemeš, J. (2024). Utjecaj načina zrenja na fizikalna svojstva mesa teladi buše (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:940354

Klemeš, Jelena. "Utjecaj načina zrenja na fizikalna svojstva mesa teladi buše." Master's thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:940354

Klemeš, Jelena. "Utjecaj načina zrenja na fizikalna svojstva mesa teladi buše." Master's thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:940354

Klemeš, J. (2024). 'Utjecaj načina zrenja na fizikalna svojstva mesa teladi buše', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:940354

Klemeš J. Utjecaj načina zrenja na fizikalna svojstva mesa teladi buše [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2024 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:204:940354

J. Klemeš, "Utjecaj načina zrenja na fizikalna svojstva mesa teladi buše", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:204:940354

Metadata
TitleUtjecaj načina zrenja na fizikalna svojstva mesa teladi buše
Title (english)The influence of ageing methods on the physical properties of meat of Buša calves
AuthorJelena Klemeš
MentorMiljenko Konjačić (mentor)
Committee memberMiljenko Konjačić (predsjednik povjerenstva)
Committee memberAnte Ivanković (član povjerenstva)
Committee memberNikolina Kelava Ugarković (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Animal Science and Technology)
Zagreb
Defense date and country2024-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Buša je jedna od tri izvorne hrvatske pasmine goveda. Smatra se da je meso teladi buše tvrđe od mesa teladi suvremenih pasmina goveda te da se zrenjem mogu poboljšati fizikalna svojsva mesa ove pasmine. Cilj ovog diplomskog rada je bio utvrditi utjecaj različitih načina zrenja na fizikalna svojstva mesa teladi buše. U tu svrhu je zaklano 8 grla muške teladi buše te su prikupljeni uzorci mesa za zrenje koji uključuju dio leđnog mišića m. longissimus dorsi i dio slabinskog dijela m. longissimus lumborum. Nakon 14. i 21. dana zrenja određivana je pH vrijednost, L*, a* i b* parametar boje, otpor presijecanju i gubitak mase tijekom zrenja. Analizirajući utjecaj vrste zrenja na fizikalne pokazatelje kvalitete mesa, utvrđena je statistički značajna razlika (p<0.05) između L* parametra boje ovisno o načinu zrenja te značajno (p<0.01) veći kalo suhog zrenja u odnosu na mokro zrenje. U vrijednostima ostalih fizikalnih pokazatelja kakvoće mesa između načina zrenja nisu utvrđene značajne razlike.
Abstract (english)
Buša is one of the three local Croatian cattle breeds. It is believed that the meat of buša calves is less tender than the meat of calves of modern cattle breeds, and that ageing can improve the physical properties of meat of this breed. The aim of this thesis was to determine the influence of different ageing methods on the physical properties of meat of buša calves. For this purpose, 8 male calves of buša were slaughtered and meat samples were collected for ageing, which include part of m. longissimus dorsi and m. longissimus lumborum. After the 14. and 21. day of aging, the pH value, L*, a* and b* color parameters, shear force and drip loss were determined. Analysing the influence of the type of aging on the physical indicators of meat quality, a statistically significant difference (p<0.05) was found between the L* color parameter depending on the ageing method, and a significantly (p<0.01) higher value of drip loss in dry ageing compared to wet ageing. No significant differences were found in the values of other physical indicators of meat quality between the ageing methods.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:940354
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 on2024-10-30 08:21:09