Određivanje kvalitete svinjskih trupova i polovica tijekom primarne klaoničke obrade

master's thesis

• Title (english): The quality of pig carcasses during the primary slaughterhouse processing
• Author: Tihana Škrinjar
• Mentor: Helga Medić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2012-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu prikazani su rezultati određivanja udjela mišićnog tkiva po metodi ˝dvije točke˝ u 26 svinjskih trupova, odnosno polovica, te su određeni randmani klanja za 5 skupina svinja. Udjel mišićnog tkiva i randman klanja su važni pokazatelji kvalitete svinjskih trupova i polovica koji se određuju na liniji klanja. Na osnovu rezultata dobivenih za udjel mišićnog tkiva svinjski trupovi i polovice razvrstani su u klase prema Pravilniku o kakvoći svinjskih trupova i polovica. Istraživanje je pokazalo da najveći broj svinjskih trupova i polovica na liniji klanja spada u dvije najkvalitetnije klase, s visokim randmanom klanja.

Abstract (english)

This graduate thesis presents the results of the determination of muscle tissue according to the method ˝two points˝ in 26 pig carcasses apropos half, and the carcass yield of five groups of pigs. Proportion of muscle tissue and carcass yield of some of the indicators that determine the quality of pig carcasses on the slaughter line. Based on the results obtained for the proportion of muscle tissue pork carcasses and half carcasses are classified into classes according to the Regulations on the quality of pig carcasses. Research has shown that the majority of pig carcasses on the slaughter line belongs to the two best classes, with a high carcass yield.

• Keywords: klaonica; metoda ˝dvije točke˝; randman klanja; udjel mišićnog tkiva
• Keywords (english): carcass yield; share of muscle tissue; slaughterhouse; ˝two-point˝ method
• Language: croatian
• URN:NBN: urn:nbn:hr:159:385849
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-17 10:57:11