Utjecaj pojedinih čimbenika na kakvoću svinjskog mesa

undergraduate thesis

• Title (english): The affect of individual factors on the pork meat quality
• Author: Nevenka Banović
• 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: 2014-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu dan je pregled čimbenika koji utječu na kakvoću svinjskog mesa. Istaknuta je važnost svinjskog mesa u ljudskoj prehrani zbog sadržaja esencijalnih masnih kiselina i vitamina topljivih u mastima. Opisan je utjecaj pravilnog transporta svinja na kakvoću mesa kao i ocjena kakvoće svinjskih polovica koja mora biti provedena odmah na liniji klanja. Navedene su metode koje se koriste pri određivanju kakvoće i prikazane su promjene koje se odvijaju prilikom pretvorbe mišića u meso. Prikazani su određeni postupci koji se primjenjuju od uzgoja životinja s ciljem poboljšanja kakvoće mesa i veće prihvatljivosti od strane potrošača.

Abstract (english)

In this work is given an overview of the factors that affect a pork meat quality. The importance of pork meat in human nutrition is pointed out because of essential fatty acids content and liposoluble vitamins. The influence of appropriate animal transport on the quality of meat is described as well as the importance of measurement of quality indicators at the slaughter line. The methods used to determine the meat quality are given and the changes that occur during the conversion of muscle to meat are analysed. This paper focuses also on strategies that are used in animal breeding and nutrition for improvement of meat quality and consequently better acceptance of consumers.

• Keywords: kakvoća svinjskog mesa; prihvatljivost; prehrana; transport
• Keywords (english): pork meat quality; acceptance; nutrition; transport
• Language: croatian
• URN:NBN: urn:nbn:hr:159:806264
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-27 07:50:39