Utjecaj spola i dobi na fizikalna svojstva mesa europskog muflona (Ovis ammon musimon Pal.)

master's thesis

• Title (english): Effect of sex and age on physical parameters of mouflon (Ovis ammon musimon Pal.) meat
• Author: Sara Medved
• Mentor: Nikolina Kelava Ugarković (mentor)
• Committee member: Nikolina Kelava Ugarković (predsjednik povjerenstva)
• Committee member: Ivica Kos (član povjerenstva)
• Committee member: Ivan Vnučec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Science and Technology); Zagreb
• Defense date and country: 2023-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Cilj ovog diplomskog rada bio je utvrditi fizikalna svojstva mesa muflona te utjecaj spola i dobi na navedena svojstva. U tu svrhu uzorkovano je 36 uzoraka (18 muških i 18 ženskih jedinki različite dobi) dugog leđnog mišića (m. longissimus dorsi) muflona na kojima je provedeno mjerenje pH vrijednosti, pokazatelja boje mesa (L*, a* i b*), kala kuhanja, kala odmrzavanja i otpora presijecanju. Prosječna pH vrijednost iznosila je 5,55±0,08, kalo kuhanja iznosio je 30,37±3,73 %, kalo odmrzavanja... More 9,59±3,81 %, a otpor presijecanju 51,28±21,21 N. Parametri boje imali su sljedeće vrijednosti: L*60 = 32,64±1,79, a*60= 17,09±1,36, b*60= 5,92±0,93. Spol i dob nisu imali značajan utjecaj na većinu analiziranih svojstava. Ipak, značajno (p<0,05) veći kalo odmrzavanja i manja vrijednost a60*su utvrđene u mesu ženki u odnosu na mužjake. Ujedno, u mesu mladih jedinki je utvrđen značajno (p<0,05) manji otpor presijecanju te manja vrijednosti L60* u odnosu na srednjodobne i stare jedinke. Less

Abstract (english)

The aim of this thesis was to determine the physical properties of mouflon meat and effect of sex and age of analyzed traits. For this purpose, 36 samples (18 male and 18 female of different age) od longissimus dorsi were collected and used to determine pH value, meat color parameters (L*, a* and b*), cooking loss, thawing loss and shear force. The average pH value was 5.55± 0.08, the cooking loss was 30.37±3.73%, the thawing loss 9.59±3.81%, and the shear force was 51.28±21.21 N. The... More color parameters after 60 minutes were as follows: L*60 = 32,64±1.79, a*60= 17.09±1.36, b*60= 5.92±0.93. Sex and age did not have significant effect on majority of analyzed traits. However, significantly (p<0.05) thawing loss and lower a*60 value were found in meat of females than male mouflon. Also, meat of young mouflons had significantly (p<0.05) lower shear force and L*60 value than middle-aged or old individuals. Less

• Keywords: muflon (Ovis ammon musimon Pal.); kvaliteta mesa; pH; boja; kalo kuhanja; kalo odmrzavanja; otpor presijecanju
• Keywords (english): muoflon (Ovis ammon musimon Pal.); meat quality; pH; color; cooking loss; thawing loss; shear force
• Language: croatian
• URN:NBN: urn:nbn:hr:204:455392
• 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; Embargo expiration date: 2024-10-03
• Created on: 2023-10-03 11:37:58