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master's thesis
Kvaliteta mesnih pripravaka od janjećeg mesa
Zagreb: University of Zagreb, Faculty of Veterinary Medicine, 2019. urn:nbn:hr:178:491404
Josić, Ivana
University of Zagreb
Faculty of Veterinary Medicine
Department of Hygiene and Technology of Foodstuffs

Institutional repository: Repository of Faculty of Veterinary Medicine

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Josić, I. (2019). Kvaliteta mesnih pripravaka od janjećeg mesa (Master's thesis). Zagreb: University of Zagreb, Faculty of Veterinary Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:178:491404

Josić, Ivana. "Kvaliteta mesnih pripravaka od janjećeg mesa." Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, 2019. https://urn.nsk.hr/urn:nbn:hr:178:491404

Josić, Ivana. "Kvaliteta mesnih pripravaka od janjećeg mesa." Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, 2019. https://urn.nsk.hr/urn:nbn:hr:178:491404

Josić, I. (2019). 'Kvaliteta mesnih pripravaka od janjećeg mesa', Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:178:491404

Josić I. Kvaliteta mesnih pripravaka od janjećeg mesa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Veterinary Medicine; 2019 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:178:491404

I. Josić, "Kvaliteta mesnih pripravaka od janjećeg mesa", Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:178:491404

Metadata
TitleKvaliteta mesnih pripravaka od janjećeg mesa
Title (english)The Quality of Meat Products from Lamb
AuthorIvana Josić
MentorŽeljka Cvrtila (mentor)
MentorAna Shek Vugrovečki (mentor)
Committee memberLidija Kozačinski (predsjednik povjerenstva)
Committee memberAna Shek Vugrovečki (član povjerenstva)
Committee memberŽeljka Cvrtila (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Veterinary Medicine
(Department of Hygiene and Technology of Foodstuffs)
Zagreb
Defense date and country2019-02-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Veterinary Medicine
Abstract
U radu je opisana proizvodnja i kvaliteta mesnih pripravaka na bazi janjećeg mesa uz dodatak junetine. Meso je potjecalo od zdravih ţivotinja, koje su odabrane na osnovu biokemijskih pokazatelja, odnosno nalaza serumskih bjelanĉevina creske ovce. Cilj je ovoga rada bilo utvrditi senzorske znaĉajke te kemijski sastav i kakvoću pripravaka od mljevenog mesa na bazi janjetine kao inovativnog proizvoda na trţištu. Na osnovi biokemijskih pokazatelja odabrano je 8 ţivotinja. Odabrana mlada janjad klaoniĉki je obraĊena u odobrenom klaoniĉkom objektu. Dobiveno meso je razvrstano (meso I., II. i III. kategorije), pohranjeno u hlaĊenu komoru i dio upotrijebljeno za proizvodnju mesnih pripravaka. U senzornoj analizi pljeskavice su ocjenjene zadovoljavajućim ocjenama. Koliĉina vode u pljeskavicama s dodatkom janjećeg mesa kretala se izmeĊu 71,40 % i 74,70 %, koliĉina masti od 3,63 % do 5,52 %, ukupnih bjelanĉevina od 15,87 % do 21,24 % i koliĉina pepela od 1,50 % do 2,76 %.
Abstract (english)
This research describes the production and quality of meat dishes of lamb meat with the addition of beef. Meat was derived from healthy animals, which were selected based on biochemical indicators such is the findings of serum proteins of Cres sheep breed. The aim of this paper was to determine the sensory characteristics and the chemical composition and quality of lamb based minced meat products as an innovative product on the market. Eight animals were selected based on biochemical indicators. The selected young lambs were slaughtered in an approved slaughterhouse. The obtained meat was classified (category I, II and III) stored in the refrigerated chamber and one part of it used for the manufacture of meat products. In the sensory analysis, products were evaluated as satisfying. The amount of water in the products with the addition of lamb meat ranged from 71.40 % to 74.70 %, the fat content from 3.63 % to 5.52 %, the total protein from 15.87 % to 21.24 % and the amount of ash from 1.50 % to 2.76 %
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:178:491404
Study programmeTitle: Veterinary Medicine
Study programme type: university
Study level: integrated undergraduate and graduate
Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-03-08 09:15:18