prikaz prve stranice dokumenta Učinci hlađenja i zamrzavanja na kakvoću i mikrofloru mesa
  Download
PDF 407.05 KB
master's thesis
Učinci hlađenja i zamrzavanja na kakvoću i mikrofloru mesa
Zagreb: University of Zagreb, Faculty of Veterinary Medicine, 2020. urn:nbn:hr:178:566688
Landeka, Zvonimir
University of Zagreb
Faculty of Veterinary Medicine
Department of Hygiene and Technology of Foodstuffs

Institutional repository: Repository of Faculty of Veterinary Medicine

Cite this document

Landeka, Z. (2020). Učinci hlađenja i zamrzavanja na kakvoću i mikrofloru mesa (Master's thesis). Zagreb: University of Zagreb, Faculty of Veterinary Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:178:566688

Landeka, Zvonimir. "Učinci hlađenja i zamrzavanja na kakvoću i mikrofloru mesa." Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, 2020. https://urn.nsk.hr/urn:nbn:hr:178:566688

Landeka, Zvonimir. "Učinci hlađenja i zamrzavanja na kakvoću i mikrofloru mesa." Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, 2020. https://urn.nsk.hr/urn:nbn:hr:178:566688

Landeka, Z. (2020). 'Učinci hlađenja i zamrzavanja na kakvoću i mikrofloru mesa', Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:178:566688

Landeka Z. Učinci hlađenja i zamrzavanja na kakvoću i mikrofloru mesa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Veterinary Medicine; 2020 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:178:566688

Z. Landeka, "Učinci hlađenja i zamrzavanja na kakvoću i mikrofloru mesa", Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:178:566688

Metadata
TitleUčinci hlađenja i zamrzavanja na kakvoću i mikrofloru mesa
Title (english)Cooling and Freezing Effects on Quality and Microflora of the Meat
AuthorZvonimir Landeka
MentorVesna Dobranić (mentor)
MentorŽeljka Cvrtila (mentor)
Committee memberNevijo Zdolec (predsjednik povjerenstva)
Committee memberVesna Dobranić (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 country2020-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Veterinary Medicine
Veterinary Public Health and Food Safety
Abstract
Hlađenje i zamrzavanje mesa kao metode konzerviranja imaju brojne prednosti u očuvanju svojstava kako mesa tako i proizvoda od mesa. Kakvoća na taj način konzerviranog mesa prvenstveno ovisi o brzini i temperaturi postupka hlađenja i zamrzavanja, te o veličini kristala leda koji nastaju tijekom zamrzavanja, njihovom položaju i veličini. Higijenska kakvoća ohlađenog i zamrznutog mesa ovisi o mikroflori sirovine, ali i o načinu i vremenu pohrane, načinu prijevoza i pravilnom čuvanju mesa u veleprodajnim i maloprodajnim centrima.
Abstract (english)
Cooling and freezing meat, as a conservation methods, have multiple advantages in keeping characteristics of meat and also meat products. Quality of meat, conservated with this method, primarily depends on speed and temperature of cooling and freezing process. Also, it depends of size and position of crystal ice molecules, that are created during freezing process. Hygienic quality of cooled and frozen meat depends on microflora of the meat, but also it depends upon method and time of storage, way of transport and adequate storing of the meat in retail and wholesale Centers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:178:566688
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 on2020-11-20 07:10:08