prikaz prve stranice dokumenta Utjecaj zamrzavanja na tehnološka svojstva mesa svinja
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master's thesis
Utjecaj zamrzavanja na tehnološka svojstva mesa svinja
Zagreb: University of Zagreb, Faculty of Veterinary Medicine, 2015. urn:nbn:hr:178:279582
Jagodić, Goran
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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Jagodić, G. (2015). Utjecaj zamrzavanja na tehnološka svojstva mesa svinja (Master's thesis). Zagreb: University of Zagreb, Faculty of Veterinary Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:178:279582

Jagodić, Goran. "Utjecaj zamrzavanja na tehnološka svojstva mesa svinja." Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, 2015. https://urn.nsk.hr/urn:nbn:hr:178:279582

Jagodić, Goran. "Utjecaj zamrzavanja na tehnološka svojstva mesa svinja." Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, 2015. https://urn.nsk.hr/urn:nbn:hr:178:279582

Jagodić, G. (2015). 'Utjecaj zamrzavanja na tehnološka svojstva mesa svinja', Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:178:279582

Jagodić G. Utjecaj zamrzavanja na tehnološka svojstva mesa svinja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Veterinary Medicine; 2015 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:178:279582

G. Jagodić, "Utjecaj zamrzavanja na tehnološka svojstva mesa svinja", Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:178:279582

Metadata
TitleUtjecaj zamrzavanja na tehnološka svojstva mesa svinja
Title (english)The Effect of Freezing on Technological Characteristics of Pork
AuthorGoran Jagodić
MentorŽeljka Cvrtila Fleck (mentor)
Committee memberBela Njari
Committee memberLidija Kozačinski
Committee memberŽeljka Cvrtila Fleck
GranterUniversity of Zagreb
Faculty of Veterinary Medicine
(Department of Hygiene and Technology of Foodstuffs)
Zagreb
Defense date and country2015-06-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Veterinary Medicine
Veterinary Public Health and Food Safety
Abstract
U ovom radu prikazan je utjecaj zamrzavanja na tehnološka svojstva mesa svinja (pH, elektricna provodljivost, boja i sposobnost vezanja vode), te na senzorska svojstva (konzistencija, miris i okus). Istraživanje je provedeno na svinjama pasmine švedski landras. Nakon provedenog pokusa i tehnološkog klanja uzorci su podijeljeni u dvije skupine i to muški nekastrati (M) i muški kastrati (K). Istraživanja su provedena na uzorcima m. psoas major. Praceni parametri izmjereni su na poprecnom presjeku uzoraka 24 sata post mortem te nakon 60 dana pohrane na - 18 °C i odmrzavanja mesa. Rezultati statisticke znacajnosti navedenih parametara i senzorne ocjene svježeg i zamrznutog mesa svinja pokazuju da nema statisticke znacajnosti (p > 0,05) utjecaja zamrzavanja na tehnološka svojstva mesa. Navedeno je u skladu s dosadašnjim spoznajama prema kojima postupci zamrzavanja u prihvacenim uvjetima zapravo ne djeluju na kakvocu mesa odnosno da takvo meso ne zaostaje znacajno za svježim ohladenim mesom
Abstract (english)
This paper presents the effect of freezing on technological characteristics of pork (pH, electrical conductivity, colour and water holding capacity), and the sensory characteristics (consistency, smell and taste). The research was conducted on pigs of Swedish Landrace breed. After the experiment and technological slaughter samples were divided into two groups: non-castrated male pigs (M) and castrated male pigs (K). The studies were conducted on samples of m. psoas major. The monitored parameters were measured at the cross-section of samples 24 hours post mortem and after 60 days of storage at -18°C and thawing of meat. The results of the statistical significance of above parameters and sensory evaluation of fresh and frozen pork indicate that the effect of freezing is no statistical significant (p > 0.05). This is consistent with the recent findings, according to which the procedures of freezing in the conventional terms actually effects on the quality of meat and that such meat is not lagging behind significantly to fresh chilled meat
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:178:279582
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-01-12 10:13:07