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undergraduate thesis
Utjecaj pojedinih čimbenika na kakvoću svinjskog mesa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:806264
Banović, Nevenka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Banović, N. (2014). Utjecaj pojedinih čimbenika na kakvoću svinjskog mesa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:806264

Banović, Nevenka. "Utjecaj pojedinih čimbenika na kakvoću svinjskog mesa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:806264

Banović, Nevenka. "Utjecaj pojedinih čimbenika na kakvoću svinjskog mesa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:806264

Banović, N. (2014). 'Utjecaj pojedinih čimbenika na kakvoću svinjskog mesa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:806264

Banović N. Utjecaj pojedinih čimbenika na kakvoću svinjskog mesa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:806264

N. Banović, "Utjecaj pojedinih čimbenika na kakvoću svinjskog mesa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:806264

Metadata
TitleUtjecaj pojedinih čimbenika na kakvoću svinjskog mesa
Title (english)The affect of individual factors on the pork meat quality
AuthorNevenka Banović
MentorHelga Medić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2014-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu dan je pregled čimbenika koji utječu na kakvoću svinjskog mesa. Istaknuta je važnost svinjskog mesa u ljudskoj prehrani zbog sadržaja esencijalnih masnih kiselina i vitamina topljivih u mastima. Opisan je utjecaj pravilnog transporta svinja na kakvoću mesa kao i ocjena kakvoće svinjskih polovica koja mora biti provedena odmah na liniji klanja. Navedene su metode koje se koriste pri određivanju kakvoće i prikazane su promjene koje se odvijaju prilikom pretvorbe mišića u meso. Prikazani su određeni postupci koji se primjenjuju od uzgoja životinja s ciljem poboljšanja kakvoće mesa i veće prihvatljivosti od strane potrošača.
Abstract (english)
In this work is given an overview of the factors that affect a pork meat quality. The importance of pork meat in human nutrition is pointed out because of essential fatty acids content and liposoluble vitamins. The influence of appropriate animal transport on the quality of meat is described as well as the importance of measurement of quality indicators at the slaughter line. The methods used to determine the meat quality are given and the changes that occur during the conversion of muscle to meat are analysed. This paper focuses also on strategies that are used in animal breeding and nutrition for improvement of meat quality and consequently better acceptance of consumers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:806264
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-27 07:50:39