Procjena sposobnosti vezanja vode u mesu turopoljskih svinja EZ metodom

master's thesis

• Author: Jelena Žilić
• Mentor: Danijel Karolyi (mentor)
• Committee member: Danijel Karolyi (predsjednik povjerenstva)
• Committee member: Zoran Luković (član povjerenstva)
• Committee member: Krešimir Salajpal (član povjerenstva)
• Committee member: Ana Kaić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Animal Science I); Zagreb
• Defense date and country: 2016-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Cilj ovog diplomskog rada je bilo utvrditi efikasnost procjene sposobnosti vezanja
vode u mesu EZ metodom, koja se ubraja u novije metode čija je primjena kod nas relativno
slabo istražena. Istraživanje je provedeno na uzorku od 20 svinja turopoljske pasmine, žive
mase prije klanja 94,8 ± 11,55 kg. Nakon uobičajene klaoničke obrade i 24-satnog hlađenja
polovica, sukladno propisanoj metodologiji prikupljeni su uzorci dugog leđnog mišića
(m.longissimus dorsi), pohranjeni u posebne EZ kontejnere na temperaturi od +4 °C, te
izvagani nakon 24 i 48 sati. Gubitak mesnog soka (%) izračunat je pomoću EZ formule, a
dobiveni rezultati obrađeni primjenom statističkog paketa SAS v 9.2. Utvrđen je značajan
utjecaj vremena vaganja (p<0,001) i anatomske pozicije uzorkovanja mišića (p<0,05) na
sposobnost vezanja vode u mesu. Također, u usporedbi s rezultatima EZ metode kod drugih
plemenitijih pasmina svinja utvrđeno je da meso turopoljske pasmine ima znatno manji
gubitak mesnog soka. Zaključeno je da EZ metoda predstavlja efikasnu i lako primjenljivu
metodu procjene sposobnosti vezanja vode u mesu, uz preduvjet standardizacije postupka
uzorkovanja i vaganja mesa.

Abstract (english)

The aim of this study was to determine the effectiveness of water holding capacity
(WHC) estimation in meat by using the EZ drip loss method. EZ drip loss method is one of
the recently developed methods and its implementation in Croatia is insufficiently researched.
The study was conducted on the sample of 20 pigs of Turopolje breed slaughtered at the
average live weight of 94.8 ± 11.55 kg. The samples of m.longissimus dorsi were collected
from cool halves after 24 h, stored into EZ meat containers at the temperature of +4 °C and
weighted after 24 and 48 h. Drip loss was calculated according to the EZ method formula.
Data were analyzed using the SAS v 9.2. statistical package. The significant effect of time
(p<0.001) and anatomical position (p<0.05) of muscle sampling on drip loss has been found.
Compared with the EZ drip loss results of the other, more modern pig breeds studies, the
results of Turopolje pig breed were considerably lower. It is concluded that EZ drip loss
method is efficient and easily applicable method of WHC assessment in meat, with the
precondition of the standardization of sampling procedures and meat weighing.

• Keywords: sposobnost vezanja vode u mesu; EZ metoda; turopoljska pasmina svinja
• Keywords (english): water holding capacity; EZ drip loss method; Turopolje pig breed
• Language: croatian
• URN:NBN: urn:nbn:hr:204:070345
• Study programme: Title: Production and Processing of Meat; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa (magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2016-07-29 10:47:55