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master's thesis
Higijena i obrada mesa divljači
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of agriculture, 2014. urn:nbn:hr:151:864759
Dečak Kovač, Andreja
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
DEPARTMENT FOR HUNTING, FISHERY AND BEEKEEPING

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Dečak Kovač, A. (2014). Higijena i obrada mesa divljači (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:864759

Dečak Kovač, Andreja. "Higijena i obrada mesa divljači." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2014. https://urn.nsk.hr/urn:nbn:hr:151:864759

Dečak Kovač, Andreja. "Higijena i obrada mesa divljači." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2014. https://urn.nsk.hr/urn:nbn:hr:151:864759

Dečak Kovač, A. (2014). 'Higijena i obrada mesa divljači', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:151:864759

Dečak Kovač A. Higijena i obrada mesa divljači [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2014 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:151:864759

A. Dečak Kovač, "Higijena i obrada mesa divljači", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:151:864759

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Metadata
TitleHigijena i obrada mesa divljači
Title (english)Game meat: hygiene and processing
AuthorAndreja Dečak Kovač
MentorTihomir Florijančić (mentor)
Committee memberGoran Kušec
Committee memberIvica Bošković
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(DEPARTMENT FOR HUNTING, FISHERY AND BEEKEEPING)
Osijek
Defense date and country2014-11-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Game Management
Abstract
Meso divljači ili divljačina visokokvalitetna je prehrambena namirnica koja se svojim nutritivnim svojstvima svrstava među najzdraviju hranu. Pored prepoznatljivog mirisa i okusa, divljačina se, s aspekta higijenske ispravnosti i zdravstvene sigurnosti, od ostalog mesa korištenog u prehrani ljudi, ističe i specifičnim načinom dobivanja. Kvaliteta mesa divljači ovisi o nizu čimbenika prvenstveno vezanih uz vrstu divljači, stanište u kojem divljač boravi, ali i o načinima lova te posebice o postupanju s divljači nakon odstrjela. Poštivanjem važećih zakonski propisa, pravilnom edukacijom lovaca i prerađivača mesa te higijenski ispravnim postupanjem s mesom divljači, osigurava se očuvanje svih važnih sastojaka mesa i omogućuje konzumacija zdrave prehrambene namirnice. Upravo zdravstveni aspekt divljačine trebao bi biti pokretačem podizanja razine svijesti javnosti o ovom prirodnom proizvodu. Dodatno, potrebno je divljačinu uvrstiti u redovne jelovnike ljudi i učiniti ju dostupnom, kako u mesnicama i trgovačkim lancima, tako i u restoranima. Svim navedenim osiguralo bi se da namirnica koja s pravom nosi naziv delikatese postane sastavnim dijelom zdrave ljudske prehrane, koja u suvremenom dobu privlači sve veću pažnju i dobiva sve veći značaj.
Abstract (english)
Game meat is a high-quality food item which is among the healthiest food according to its nutritive properties. Apart from its recognizable odour and taste, game meat is, regarding hygienic validity and health safety, specific in human diet due to its source. Game meat quality depends on numerous factors mostly linked to game type, habitat in which it lived, but also to hunting practices and especially to handling after the bagging. By respecting legal provisions in force, educating hunters and meat processors and by hygienic and proper handling of game meat, preservation of all important meat ingredients is ensured and allows consummation of a healthy food item. Health aspect of game meat should institute raising awareness regarding this natural product. Furthermore, game meat should be included on regular menus and should be made more available, in butcher shops and shopping chains both, but also at restaurants. All of the aforementioned should ensure that this food item, which is rightfully considered a delicacy, becomes a staple food item in human diet which in this modern age receives increased attention and importance.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:864759
Study programmeTitle: Zootechnique; specializations in: The Nutrition of Domestic Animals, Hunting and Beekeeping, Special Zootechnique
Course: Hunting and Beekeeping
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka zootehnike (magistar/ magistra inženjer/inženjerka zootehnike)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public notediplomski rad
RepositoryRepository of the Faculty of Agrobiotechnical Sciences Osijek
Created on2016-02-23 16:29:02

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