Kvaliteta mesa tijekom zamrzavanja i skladištenja pri niskim temperaturama

undergraduate thesis

• Title (english): Quality of meat during freezing and storing at low temperatures
• Author: Slaven Vajnaht
• 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: 2013-02-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada je ukazati na moguće promjene u kvaliteti mesa koje se mogu dogoditi za vrijeme zamrzavanja i skladištenja mesa pri niskim temperaturama. Opisani su danas najčešće korišteni postupci zamrzavanja u prehrambenoj industriji, njihove prednosti i nedostaci te kako pojedini parametri procesa zamrzavanja i skladištenja mogu utjecati na fizikalno-kemijske promjene u mesu.

Abstract (english)

The aim of this paper is to describe the potential change in quality of meat when frozen and stored at low temperatures. The most frequently used methods in the food industry today are depicted, as well as their advantages and disadvantages and how different parameters in the freezing and storing process can cause different physical and chemical changes in meat.

• Keywords: Zamrzavanje; konzerviranje; skladištenje; meso
• Keywords (english): freezing; preservation; storing; meat
• Language: croatian
• URN:NBN: urn:nbn:hr:159:867980
• 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: 2017-05-04 07:39:24