Utjecaj vrste i spola peradi te tehnološkog procesa hlađenja na kvalitetu mesa

master's thesis

• Title (english): The effect of various types of poultry and chilling method on quality of meat
• Author: Krunoslav Sedlar
• 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: 2009-07-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada bio je ispitati utjecaj vrste mesa peradi, pojedinih mišića i tehnološkog procesa proizvodnje na fizikalno-kemijska svojstva mesa peradi. U tu svrhu, određeni su fizikalno-kemijski parametri mišića M. pectoralis superficialis i M. iliotibialis lateralis. Ispitivanja su provedena na 140 uzoraka mesa peradi. Fizikalno-kemijskim metodama određen je udio vode, masti, proteina, pH vrijednosti i aktiviteta vode. Rezultati su pokazali da tehnološki proces hlađenja u primarnoj klaoničkoj obradi bitno utječe na udio vode u mesu peradi. Usporedbom fizikalno-kemijskih parametara nije utvrđena statistički značajna razlika M. pectoralis superficialis purana i pura, a utvrđena je između prsnog mišića brojlera i purana.

Abstract (english)

The objective of this study was to examine the influence of different kinds of poultry meat, different muscles and primary processing on physico-chemical properties of the poultry meat. The measurements were done on M. pectoralis superficialis and M. iliotibialis lateralis. This research was carried out on 140 samples of poultry meat. Physico-chemical methods were used to determine content of water, fat, proteins, pH value and water activity. A significant effect of chilling method on the water content of muscles was found by measurements. Furthermore, there was not significant difference found between M. pectoralis superficialis of turkey hens and toms by means of chemical properties. Chemical properties of breast muscles of broilers and turkeys significantly differ.

• Keywords: meso peradi; brojler; puran; kvaliteta mesa
• Keywords (english): poultry meat; broiler; turkey; composition; meat quality
• Language: croatian
• URN:NBN: urn:nbn:hr:159:883383
• 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: 2017-08-31 08:26:52