Kvaliteta mesnih pripravaka od janjećeg mesa

master's thesis

• Title (english): The Quality of Meat Products from Lamb
• Author: Ivana Josić
• Mentor: Željka Cvrtila (mentor)
• Mentor: Ana Shek Vugrovečki (mentor)
• Committee member: Lidija Kozačinski (predsjednik povjerenstva)
• Committee member: Ana Shek Vugrovečki (član povjerenstva)
• Committee member: Željka Cvrtila (član povjerenstva)
• Granter: University of Zagreb; Faculty of Veterinary Medicine; (Department of Hygiene and Technology of Foodstuffs); Zagreb
• Defense date and country: 2019-02-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine

Abstract

U radu je opisana proizvodnja i kvaliteta mesnih pripravaka na bazi janjećeg mesa uz dodatak junetine. Meso je potjecalo od zdravih ţivotinja, koje su odabrane na osnovu biokemijskih pokazatelja, odnosno nalaza serumskih bjelanĉevina creske ovce. Cilj je ovoga rada bilo utvrditi senzorske znaĉajke te kemijski sastav i kakvoću pripravaka od mljevenog mesa na bazi janjetine kao inovativnog proizvoda na trţištu. Na osnovi biokemijskih pokazatelja odabrano je 8 ţivotinja. Odabrana mlada janjad klaoniĉki je obraĊena u odobrenom klaoniĉkom objektu. Dobiveno meso je razvrstano (meso I., II. i III. kategorije), pohranjeno u hlaĊenu komoru i dio upotrijebljeno za proizvodnju mesnih pripravaka. U senzornoj analizi pljeskavice su ocjenjene zadovoljavajućim ocjenama. Koliĉina vode u pljeskavicama s dodatkom janjećeg mesa kretala se izmeĊu 71,40 % i 74,70 %, koliĉina masti od 3,63 % do 5,52 %, ukupnih bjelanĉevina od 15,87 % do 21,24 % i koliĉina pepela od 1,50 % do 2,76 %.

Abstract (english)

This research describes the production and quality of meat dishes of lamb meat with the addition of beef. Meat was derived from healthy animals, which were selected based on biochemical indicators such is the findings of serum proteins of Cres sheep breed. The aim of this paper was to determine the sensory characteristics and the chemical composition and quality of lamb based minced meat products as an innovative product on the market. Eight animals were selected based on biochemical indicators. The selected young lambs were slaughtered in an approved slaughterhouse. The obtained meat was classified (category I, II and III) stored in the refrigerated chamber and one part of it used for the manufacture of meat products. In the sensory analysis, products were evaluated as satisfying. The amount of water in the products with the addition of lamb meat ranged from 71.40 % to 74.70 %, the fat content from 3.63 % to 5.52 %, the total protein from 15.87 % to 21.24 % and the amount of ash from 1.50 % to 2.76 %

• Keywords: mesni pripravci; kvaliteta; janjetina
• Keywords (english): meat products; quality; lamb meat
• Language: croatian
• URN:NBN: urn:nbn:hr:178:491404
• Study programme: Title: Veterinary Medicine; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-03-08 09:15:18