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undergraduate thesis
Kvaliteta mesa divljači u Hrvatskoj
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:373462
Lukić, Katarina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Cite this document

Lukić, K. (2014). Kvaliteta mesa divljači u Hrvatskoj (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:373462

Lukić, Katarina. "Kvaliteta mesa divljači u Hrvatskoj." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:373462

Lukić, Katarina. "Kvaliteta mesa divljači u Hrvatskoj." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:373462

Lukić, K. (2014). 'Kvaliteta mesa divljači u Hrvatskoj', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:373462

Lukić K. Kvaliteta mesa divljači u Hrvatskoj [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:373462

K. Lukić, "Kvaliteta mesa divljači u Hrvatskoj", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:373462

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Metadata
TitleKvaliteta mesa divljači u Hrvatskoj
Title (english)The quality of game meat in Croatia
AuthorKatarina Lukić
MentorHelga Medić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2014-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovome radu je opisana važnost mesa divljači sa stajališta kvalitete, koja obuhvaća senzorna, nutritivna, higijensko-toksikološka i tehnološka svojstva mesa. Cilj rada je da se na primjeru najzastupljenijih vrsta divljači u Hrvatskoj utvrde razlike i prednosti mesa divljači u odnosu na meso domaćih životinja. Naglasak je na nutritivnoj prednosti mesa divljači koju čine visoko vrijedne bjelančevine i manja količina masti. Uz to prikazani su različiti čimbenici (promjene okoliša, mikrobna kontaminacija, postupanje s divljači, postmortalne promjene mesa divljači) koji utječu na kvalitetu i zdravstvenu ispravnost mesa divljači. Zbog osobite važnosti stavljen je naglasak na postupak s divljači po odstrelu u cilju poboljšanja i što boljeg očuvanja mesa divljači te osiguravanja higijenske ispravnosti mesa.
Abstract (english)
In this paper game meat quality is described from a point of sensory, nutritive, hygienic, toxicological and technologic characteristics of meat. Aim of this paper is to determine is there any precedence and difference between most frequent game meat and meat of domestic animals. Emphasis is on nutritive precedence of game meat which is consisted from high-quality proteins and small amount of fat. In addition various factors (environmental changes, microbial contamination, handling with game meat, post-mortem changes of game meat) which have influence on quality and safety of game meat are also presented. Emphasis is placed on handling with game meat after the hunt in order to improve and preserve game meat in far better hygienic assessment as possible.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:373462
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-04-27 12:19:23

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