Određivanje fizikalno- kemijskih parametara mesa divlje svinje (Sus Scrofa L.)

master's thesis

• Title (english): Determination of physical and chemical parameters in wild boar meat (Sus scrofa L.)
• Author: Ivna Labrović
• 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: 2011-11-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Meso divlje svinje je nutricionistički priznato kao meso s malim udjelom masti a samim tim i malom energetskom vrijednošću te visokovrijednim proteinima. Zbog svega toga postoji zanimanje za proizvodnju i marketing mesa divlje svinje. Cilj rada je odrediti fizikalno kemijske parametre mesa divlje svinje (Sus scrofa L.) s obzirom na spol i dvije različite regije (ispod i iznad 200 m n.v.) ulova. Fizikalno kemijski parametri su određivani na M. biceps femoris. Određivao se udjel vode, proteina i masti, zatim pH vrijednost, sposobnost vezanja vode, stupanj oksidacije masti te boja mesa. Udjel vode u mesu se statistički značajno razlikuje prema području odstrijela (p<0,05), udjel masti se statistički značajno razlikuje prema spolu divljači (p<0,05). Udjel proteina, pH vrijednost, sposobnost vezanja vode te stupanj oksidacije masti se statistički značajno razlikuje prema spolu i području odstrijela (p<0,05). Boja mesa divlje svinje statistički značajno se razlikuje prema spolu (p<0,05).

Abstract (english)

Wild boar meat is recognized, in nutritionist terms, as meat that has low share of fats, which implies low energy value and high quality proteins. Because of that there is an interest in production and marketing of wild boar meat. The goal of that action is to determine the physico-chemical parameters of wild boar meat (Sus scrofa L.) according to sex and to two different catch areas (under and above 200 m of height above sea-level). The physico-chemical parameters were determined by using the M. biceps femoris. The elements that were being determined include the water, protein and fats share, the pH value, the water-binding capacity, the fat oxidation level and the colour of meat. With regard to the share of water in meat, there are statistically considerable differences depending on the catch area (p < 0.05), and with regard to the share of fats, there are statistically considerable differences according to the sex of game animals (p < 0.05). With regard to the share of proteins, to the pH value, the water-binding capacity and the fat oxidation level, there are statistically considerable differences depending on the sex and on the catch area (p < 0.05). With regard to the colour of wild boar meat, there are statistically considerable differences depending on the sex of game animals (p < 0.05).

• Keywords: divlja svinja; kemijski sastav; fizikalne karakteristike
• Keywords (english): wild boar; chemical composition; physical characteristics
• Language: croatian
• URN:NBN: urn:nbn:hr:159:561339
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-30 13:09:51