Fizikalna svojstva medijalnog sapnog mišića buta (M. gluteus medius) jelena običnog (Cervus elaphus)

master's thesis

• Title (english): Physical properties of the medial gluteus muscle (M. gluteus medius) of red deer (Cervus elaphus)
• Author: Josipa Hadrović
• Mentor: Nikolina Kelava Ugarković (mentor)
• Committee member: Nikolina Kelava Ugarković (predsjednik povjerenstva)
• Committee member: Ivica Kos (član povjerenstva)
• Committee member: Ana Kaić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Science and Technology); Zagreb
• Defense date and country: 2022-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Cilj ovog diplomskog rada bio je utvrditi fizikalna svojstva medijalnog sapnog mišića buta (m. gluteus medius) jelena običnog (Cervus elaphus). U tu svrhu izvršeno je uzorkovanje 16 uzoraka navedenog mišića od muških jedinki na kojima je provedeno mjerenje pH vrijednosti i parametra boje mesa prema CIELAB sustavu, određivanje kala odmrzavanja i kala kuhanja te otpora presijecanju. Analizirani uzorci imali su prosječnu pH vrijednost 5,58±0,25, kalo kuhanja iznosio je 18,67%, a kalo odmrzavanja... More 7,36%. Prosječna početna vrijednost parametara boje iznosila je L0*=31,78±1,50, a0*=14,93±1,09 i b0*=1,88±0,88, dok su vrijednosti parametara boje nakon 60-minutne stabilizacije iznosile L60*=30,96±1,53, a60*=16,35 i b60*=4,87±0,80. Nije utvrđen značajan (p>0,05) utjecaj dobi na analizirana fizikalna svojstva, no meso starijih grla jelena bilo je tamnije, gubilo je više mesnog soka tijekom odmrzavanja te je imalo manji gubitak mase pri kuhanju. Ujedno, uzorci starijih grla jelena običnog imali su veću tvrdoću odnosno veći otpor presijecanju u odnosu na mlađa grla. Less

Abstract (english)

The aim of this master thesis was to determine physical properties of the medial thigh muscle (m. gluteus medius) of red deer (Cervus elaphus). For this purpose, 16 samples of gluteus medius muscle were sampled from male. On muscle samples were made following analyses: pH value, colour parameters according CIELAB, cooking loss, thawing loss and shear force. Average pH value of analyzed samples was 5.58±0.25, the cooking loss was 18.67%, and the thawing loss was 7.36%. The average initial... More value of color parameters was L0*=31.78±1.50, a0*=14.93±1.09 and b0*=1.88±0.88, while the values of color parameters after 60-minute blooming were L60*=30.96±1.53, a60*=16.35 and b60*=4.87±0.80. No significant (p>0,05) influence of age on analyzed physical properties was found, but the meat of older red deer was darker, lost more meat juice during thawing, and had lower cooking loss. At the same time, samples of older red deer had lower tenderness i.e. greater shear force compared to younger individuals. Less

• Keywords: jelen obični (Cervus elaphus); meso; boja; pH; kalo kuhanja; kalo odmrzavanja; otpor presijecanju
• Keywords (english): red deer (Cervus elaphus); meat; colour; pH; cooking loss; thawing loss; shear force
• Language: croatian
• URN:NBN: urn:nbn:hr:204:270338
• 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: 2022-11-07 13:54:25