Utjecaj zamrzavanja na tehnološka svojstva mesa svinja

master's thesis

• Title (english): The Effect of Freezing on Technological Characteristics of Pork
• Author: Goran Jagodić
• Mentor: Željka Cvrtila Fleck (mentor)
• Committee member: Bela Njari
• Committee member: Lidija Kozačinski
• Committee member: Željka Cvrtila Fleck
• Granter: University of Zagreb; Faculty of Veterinary Medicine; (Department of Hygiene and Technology of Foodstuffs); Zagreb
• Defense date and country: 2015-06-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine; Veterinary Public Health and Food Safety

Abstract

U ovom radu prikazan je utjecaj zamrzavanja na tehnološka svojstva mesa svinja (pH, elektricna
provodljivost, boja i sposobnost vezanja vode), te na senzorska svojstva (konzistencija, miris i
okus). Istraživanje je provedeno na svinjama pasmine švedski landras. Nakon provedenog
pokusa i tehnološkog klanja uzorci su podijeljeni u dvije skupine i to muški nekastrati (M) i
muški kastrati (K). Istraživanja su provedena na uzorcima m. psoas major. Praceni parametri
izmjereni su na poprecnom presjeku uzoraka 24 sata post mortem te nakon 60 dana pohrane na -
18 °C i odmrzavanja mesa. Rezultati statisticke znacajnosti navedenih parametara i senzorne
ocjene svježeg i zamrznutog mesa svinja pokazuju da nema statisticke znacajnosti (p > 0,05)
utjecaja zamrzavanja na tehnološka svojstva mesa. Navedeno je u skladu s dosadašnjim
spoznajama prema kojima postupci zamrzavanja u prihvacenim uvjetima zapravo ne djeluju na
kakvocu mesa odnosno da takvo meso ne zaostaje znacajno za svježim ohladenim mesom

Abstract (english)

This paper presents the effect of freezing on technological characteristics of pork (pH, electrical
conductivity, colour and water holding capacity), and the sensory characteristics (consistency,
smell and taste). The research was conducted on pigs of Swedish Landrace breed. After the
experiment and technological slaughter samples were divided into two groups: non-castrated
male pigs (M) and castrated male pigs (K). The studies were conducted on samples of m. psoas
major. The monitored parameters were measured at the cross-section of samples 24 hours post
mortem and after 60 days of storage at -18°C and thawing of meat. The results of the statistical
significance of above parameters and sensory evaluation of fresh and frozen pork indicate that
the effect of freezing is no statistical significant (p > 0.05). This is consistent with the recent
findings, according to which the procedures of freezing in the conventional terms actually
effects on the quality of meat and that such meat is not lagging behind significantly to fresh
chilled meat

• Keywords: svježe i zamrznuto meso; kakvoca mesa; muški nekastrati i kastrati.
• Keywords (english): fresh and frozen meat; meat quality; non-castrated and castrated male pigs
• Language: croatian
• URN:NBN: urn:nbn:hr:178:279582
• 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: Access restricted to students and staff of home institution
• Created on: 2016-01-12 10:13:07