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undergraduate thesis
USPOREDBA ISKORIŠTENJA MESA MUŠKE I ŽENSKE JUNADI
Požega: Polytehnic in Pozega, 2020. urn:nbn:hr:112:483278
Sinjeri, Iva
Polytehnic in Pozega
Biotechnical department

Institutional repository: Repository of Polytechnic in Pozega

Cite this document

Sinjeri, I. (2020). USPOREDBA ISKORIŠTENJA MESA MUŠKE I ŽENSKE JUNADI (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:483278

Sinjeri, Iva. "USPOREDBA ISKORIŠTENJA MESA MUŠKE I ŽENSKE JUNADI." Undergraduate thesis, Polytehnic in Pozega, 2020. https://urn.nsk.hr/urn:nbn:hr:112:483278

Sinjeri, Iva. "USPOREDBA ISKORIŠTENJA MESA MUŠKE I ŽENSKE JUNADI." Undergraduate thesis, Polytehnic in Pozega, 2020. https://urn.nsk.hr/urn:nbn:hr:112:483278

Sinjeri, I. (2020). 'USPOREDBA ISKORIŠTENJA MESA MUŠKE I ŽENSKE JUNADI', Undergraduate thesis, Polytehnic in Pozega, accessed 20 May 2024, https://urn.nsk.hr/urn:nbn:hr:112:483278

Sinjeri I. USPOREDBA ISKORIŠTENJA MESA MUŠKE I ŽENSKE JUNADI [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2020 [cited 2024 May 20] Available at: https://urn.nsk.hr/urn:nbn:hr:112:483278

I. Sinjeri, "USPOREDBA ISKORIŠTENJA MESA MUŠKE I ŽENSKE JUNADI", Undergraduate thesis, Polytehnic in Pozega, Požega, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:112:483278

Metadata
TitleUSPOREDBA ISKORIŠTENJA MESA MUŠKE I ŽENSKE JUNADI
Title (english)COMPARISON THE UTILIZATION OF MALE AND FEMALE BEEF MEAT
AuthorIva Sinjeri
MentorHelena Marčetić (mentor)
Committee memberStanko Zrinščak (predsjednik povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2020-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak ovog završnog rada bio je usporediti iskorištenje mesa muške i ženske junadi na osnovu klaoničke vrijednosti životinja. U teoretskom dijelu ovog rada govori se o govedarstvu, nastanku, ulozi i obilježjima goveda, te o pasminama. Također je objašnjen uzgoj, hranidba, smještaj, tov te meso junica i junadi. Određivanje kvantitativnih svojstava (klaonička masa, randman) predstavlja klaoničku vrijednost životinja što je u ovom radu mjereno kod junica i junadi. Za dobivanje potrebnih rezultata određivana je prosječna masa, randman, kalo hlađenja, iskorištenje obrađenih polovica kao i pojedinih dijelova dobivenih obradom posebno kod junadi i posebno kod junica, tijekom 15 dana klanja u jednoj klaonici. Rezultati su pokazali da junice imaju manji randman od junadi, junad veće iskorištenje polovica, a junice veći udio pojedinih dijelova nastalih nakon obrade (loja, obrezaka II i III kategorije i otpada) od junadi.
Abstract (english)
The task of this final paper was to compare the utilization of male and female beef meat based on the slaughter value of animals. The theoretical part of this paper discusses cattle breeding, origin, role and characteristics of cattle, and breeds. Breeding, feeding, housing, fattening and meat of heifers and bullocks are also explained. Determination of quantitative traits (slaughter weight, yield) represents the slaughter value of animals as measured in heifers and bullocks. To obtain the required results, the average weight, yield, cooling calorie, utilization of the treated halves, as well as the individual parts obtained by treatment were determined, especially in the bullocks and especially in the heifers, during the 15 days of slaughter in one slaughterhouse. The results showed that heifers had less yields than bullocks, bullocks had higher utilization of carcasses, heifers had higher proportion of post-processing parts (tallow, II and III trimmings and waste) than bullocks.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:483278
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/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 on2022-06-15 09:15:22