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undergraduate thesis
Ispitivanje zdravstvene ispravnosti trajnih mesnih konzervi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:119019
Keškić, Marta
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

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Keškić, M. (2016). Ispitivanje zdravstvene ispravnosti trajnih mesnih konzervi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:119019

Keškić, Marta. "Ispitivanje zdravstvene ispravnosti trajnih mesnih konzervi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:119019

Keškić, Marta. "Ispitivanje zdravstvene ispravnosti trajnih mesnih konzervi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:119019

Keškić, M. (2016). 'Ispitivanje zdravstvene ispravnosti trajnih mesnih konzervi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:119019

Keškić M. Ispitivanje zdravstvene ispravnosti trajnih mesnih konzervi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:119019

M. Keškić, "Ispitivanje zdravstvene ispravnosti trajnih mesnih konzervi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:119019

Metadata
TitleIspitivanje zdravstvene ispravnosti trajnih mesnih konzervi
Title (english)Analysing food saftey of durable canned meat
AuthorMarta Keškić
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 country2016-06-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Konzerviranje mesa i mesnih prerađevina u svrhu produljenja trajnosti i prihvatljive kvalitete oduvijek je bio izazov za prehrambenu industriju. Dobra održivost i mikrobiološka ispravnost mesnih konzervi, zasnivaju se na toplinskoj obradi gdje se reducira najveći broj mikroorganizama. Mesne konzerve su proizvodi od različitih vrsta mesa, masnog tkiva, iznutrica, kožica, vezivnog tkiva i dodatnih sastojaka ili mesnih prerađevina, koji se nakon obrade toplinski tretiraju postupcima pasterizacije i sterilizacije u hermetički zatvorenoj ambalaži. Cilj ovog rada bio je ispitati zdravstvenu ispravnost trajnih mesni konzervi nakon isteka roka trajanja, na uzorcima mesnog doručaka, hašea, goveđeg nareska i pileće paštete. Određivan je ukupan broj mikroorganizama, oksidacija masti te udjel vode. Usporedbom rezultata s parametrima propisanim pravilnicima za svaki određeni proizvod, došlo se do zaključka da je samo pileća pašteta zdravstveno ispravna.
Abstract (english)
Preserving of meat and meat products for the purpose of extending shelf life and ensuring its safety and quality has always been a challenge for the food industry. Good sustainability and microbiological safety are based on heat treatments where the microbiological load of the product is drastically reduced. Canned meats are products from a wide range of meats, animal fats, intestines, skins, connective tissues and additional ingredients or meat products that are, after the formulation, processed by pasteurization or sterilization in hermetically sealed containers. The aim of this study was to determine the food safety of canned meats after the expiration date. The analysis was carried out on four different types of canned meats: luncheon meat, hash, canned beef and a chicken paté. The goal was to determine the total count of microorganisms, the oxidation level of the fats and water content. By comparing the results with the parameters laid out in the regulations for every specific product, it was concluded that the only viable and safe product was the chicken paté.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:119019
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-21 12:48:40