Kvaliteta mesa divljači u Hrvatskoj

undergraduate thesis

• Title (english): The quality of game meat in Croatia
• Author: Katarina Lukić
• 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 ovome radu je opisana važnost mesa divljači sa stajališta kvalitete, koja obuhvaća senzorna, nutritivna, higijensko-toksikološka i tehnološka svojstva mesa. Cilj rada je da se na primjeru najzastupljenijih vrsta divljači u Hrvatskoj utvrde razlike i prednosti mesa divljači u odnosu na meso domaćih životinja. Naglasak je na nutritivnoj prednosti mesa divljači koju čine visoko vrijedne bjelančevine i manja količina masti. Uz to prikazani su različiti čimbenici (promjene okoliša, mikrobna kontaminacija, postupanje s divljači, postmortalne promjene mesa divljači) koji utječu na kvalitetu i zdravstvenu ispravnost mesa divljači. Zbog osobite važnosti stavljen je naglasak na postupak s divljači po odstrelu u cilju poboljšanja i što boljeg očuvanja mesa divljači te osiguravanja higijenske ispravnosti mesa.

Abstract (english)

In this paper game meat quality is described from a point of sensory, nutritive, hygienic, toxicological and technologic characteristics of meat. Aim of this paper is to determine is there any precedence and difference between most frequent game meat and meat of domestic animals. Emphasis is on nutritive precedence of game meat which is consisted from high-quality proteins and small amount of fat. In addition various factors (environmental changes, microbial contamination, handling with game meat, post-mortem changes of game meat) which have influence on quality and safety of game meat are also presented. Emphasis is placed on handling with game meat after the hunt in order to improve and preserve game meat in far better hygienic assessment as possible.

• Keywords: kvaliteta; meso divljači; nutritivna vrijednost; zdravstvena ispravnost
• Keywords (english): quality; game meat; nutritional value; health safety
• Language: croatian
• URN:NBN: urn:nbn:hr:159:373462
• 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 12:19:23