Fizikalna svojstva mesa hrvatskog posavskog konja

master's thesis

• Title (english): Physical properties of Croatian Posavina horse meat
• Author: Darija Gačić
• Mentor: Ana Kaić (mentor)
• Committee member: Ana Kaić (predsjednik povjerenstva)
• Committee member: Danijel Karolyi (član povjerenstva)
• Committee member: Ivica Kos (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Science and Technology); Zagreb
• Defense date and country: 2020-07-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Cilj rada je utvrditi pH vrijednost, boju i sposobnost zadržavanja vode najdužeg leđnog mišića (m. longissimus dorsi; LD) i polutetivastog mišića (m. semitendinosus; ST) hrvatskog posavskog konja. U istraživanje je bilo uključeno 9 konja, prosječne dobi pri klanju od 18 mjeseci. Uzorci mesa su izuzeti nakon uobičajene klaoničke prakse i zrenja od 14 dana (+2 ºC). Prosječna pH vrijednost LD mišića iznosila je 5,62, a ST mišića 5,60. Prosječna L* vrijednost LD mišića iznosila je 40,32, dok je a* u prosjeku bio 19,77. Prosječna L* vrijednost ST mišića iznosila je 44,85, dok je a* u prosjeku bio 18,87. Prosječni gubitak mesnog soka LD mišića bio je 1,81%, a ST mišića 2,12%. Utvrđena je razlika između mišića za L* (p≤0,001) i b* (p≤0,05) pokazatelje. Izuzev gubitka mesnog soka, istraživani pokazatelji su u rangu sa onima koje se navodi u literaturi za mesne pasmine konja. Očekuje se da će dobiveni rezultati doprinijeti daljnjim istraživanjima o kakvoći mesa hrvatskog posavskog konja.

Abstract (english)

The aim of the study was to investigate the water-holding capacity, pH value and color (L* a* b*) of longissimus dorsi muscle (LD) and semitendinosus muscle (ST) of the Croatian Posavina horse breed. Altogether, nine horses had been used for this study. The animals were slaughtered at the age of 18 months. The muscle samples were taken after usual slaughter practice and after the aging period of 14 days (+2 ºC). The average pH value of LD muscle was 5.62 and 5.60 for ST muscle. The average value of lightness (L*) for LD muscle was 40.32, while for the redness (a*) was 19.77. The average value of L* for ST muscle was 44.85, whereas for a* value was 18.87. The average value of drip loss of LD muscle was 1.81%, whereas for ST muscle was 2.12%. The obtained results show differences between LD and ST muscles for L* (p≤0,0001) and b* (p≤0,05) color parameters. Except for the drip loss, the results are in line with those reported in the literature. It is expected that the obtained results will contribute to further research related to the meat quality of Croatian Posavina horse breed.

• Keywords: gubitak mesnog soka; boja; pH vrijednost; anatomska pozicija; konjsko meso
• Keywords (english): drip loss; color; pH value; anatomical position; horse meat
• Language: croatian
• URN:NBN: urn:nbn:hr:204:471520
• 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: 2020-10-06 06:19:06