Interakcija fizikalno-kemijskih i bioelektričkih svojstava u ocjeni kvalitete mesa peradi

doctoral thesis

• Title (english): Interaction of physical, chemical and bioelectrical properties in evaluation of quality of poultry meat
• Author: Helga Medić; MBZ: 210990
• Mentor: Tomislav Petrak (mentor); MBZ: 36612
• Committee member: Kata Galić (predsjednik povjerenstva); MBZ: 58664
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2006-05-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 636/637 - Animal husbandry and breeding. Produce of domestic animals and game

Abstract

Cilj rada bio je ispitati utjecaj vrste mesa peradi, pojedinih mišića i tehnološkog procesa proizvodnje na fizikalno-kemijska i električka svojstva mesa peradi. Rezultati su pokazali da postoji korelacija između udjela vode i električkih parametara pri različitim načinima hlađenja mesa peradi. Izmjeri rezistencije u ovisnosti su o udjelu masti u istraživanim mišićima. Statistički značajni koeficijenti korelacije dobiveni su za odnos udjela masti i faznog kuta pri niskim frekvencijama mjerenja te za odnos udjela vode i faznog kuta pri visokim frekvencijama.

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 and electrical properties of the poultry meat. The correlation was found between the water content and electrical parameters in different chilling processes of poultry meat. Resistance at low frequencies measurements showed higher values when the fat content was increased. The highest accuracy was reached in correlation between the fat content and phase angle at low frequencies and between water content and phase angle at high frequencies.

• Keywords: meso peradi; brojleri; purani; sastav; bioelektrička impedancija; električka svojstva; kvaliteta mesa
• Keywords (english): poultry meat; broilers; turkeys; composition; bioelectrical impedance; electrical properties; meat quality
• Language: croatian
• URN:NBN: urn:nbn:hr:159:656515
• Promotion: 2006-05-31
• Study programme: Title: Postgraduate PhD Study in Food Technology; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-05-11 11:50:04