Kakvoća mesa svinja turopoljske pasmine iz uzgoja na otvorenom

master's thesis

• Title (english): The meat quality of Turopolje pigs reared outdoor
• Author: Kristina Žitković
• Mentor: Danijel Karolyi (mentor)
• Committee member: Danijel Karolyi (predsjednik povjerenstva)
• Committee member: Zoran Luković (član povjerenstva)
• Committee member: Krešimir Salajpal (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Science); Zagreb
• Defense date and country: 2017-07-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Production and Processing of Animal Products

Abstract

Cilj ovog rada bio je utvrditi kakvoću mesa (pH vrijednost i boju - L* (svjetlina), a* (crvenilo), b* (žutilo)) svinja turopoljske pasmine iz uzgoja na otvorenom, uz hranidbu prirodnim krmivima i prihranu koncentratom. Istraživanje je provedeno na 20 tovljenika oba spola (nazimice i kastrati), žive mase prije klanja 94,8±11,55 kg i dobi oko 1,5 godina. Vrijednosti pH1 izmjerena 45 min. i vrijednost pH2 izmjerena 24 h post mortem u dugom leđnom mišiću utvrđene su primjenom ubodnog pH-metra. Boja... More mesa utvrđena je 24 h post mortem na svježem presjeku istog mišića nakon stabilizacije boje od 10 min. Prosječna pH1 vrijednost iznosila je 6,43±0,166, dok je prosječna pH2 vrijednost iznosila 5,97±0,219. Prosječne vrijednosti L*, a* i b* iznosile su redom 44,55±1,66, 19,24±0,980 i 5,65±0,877. Zaključeno je da je kakvoća mesa turopoljske pasmine svinja iz otvorenog uzgoja zadovoljavajuća, uz preduvjet pravilnog postupka sa životinjama prije klanja. Less

Abstract (english)

The aim of this thesis was to determine the meat quality (pH value and colour -L* (lightness), a* (redness), b* (yellowness)) of Turopolje breed pigs reared outdoor and fed with natural feedstuffs with the addition of concentrate. The study was conducted on 20 fatlings of both sexes (gilts and barrows), aged approx. 1.5 years and weighted 94.8±11.55 kg on average. The pH was measured 45 min. (pH1) and 24 h (pH2) post mortem in the longissimus muscle by portable pH-meter. The meat colour was... More determined 24 h post mortem on the fresh cross section of the same muscle after 10 min. of colour stabilization. The average pH1 value was 6.43, while the average pH2 value was 5.97. The average values of L*, a* and b* of meat colour indicators were 44.55±1.66, 19.24±0.980 and 5.65±0.877. It is concluded that meat quality of Turopolje pig breed from outdoor breeding is adequate, but with necessity of the proper pre-slaughter handling of animals. Less

• Keywords: kakvoća mesa; pH vrijednost; boja mesa; turopoljska pasmina svinja
• Keywords (english): meat quality; pH value; meat colour; Turopolje pig breed
• Language: croatian
• URN:NBN: urn:nbn:hr:204:027089
• 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: Open access
• Created on: 2017-07-26 12:09:13