pH vrijednost i boja mesa tovnih pilića

Pavelić, Matija

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master's thesis

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pH value and meat color of broilers

Matija Pavelić (2013)

Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechical Sciences Osijek
DEPARTMENT FOR SPECIAL ZOOTECHNIQUE

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APA 6th Edition

Pavelić, M. (2013). pH vrijednost i boja mesa tovnih pilića (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:692507

MLA 8th Edition

Pavelić, Matija. "pH vrijednost i boja mesa tovnih pilića." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek, 2013. https://urn.nsk.hr/urn:nbn:hr:151:692507

Chicago 17th Edition

Harvard

Pavelić, M. (2013). 'pH vrijednost i boja mesa tovnih pilića', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek, accessed 10 December 2019, https://urn.nsk.hr/urn:nbn:hr:151:692507

Vancouver

Pavelić M. pH vrijednost i boja mesa tovnih pilića [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek; 2013 [cited 2019 December 10] Available at: https://urn.nsk.hr/urn:nbn:hr:151:692507

IEEE

M. Pavelić, "pH vrijednost i boja mesa tovnih pilića", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:151:692507

Cite this item: https://urn.nsk.hr/urn:nbn:hr:151:692507

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Metadata

Title	pH vrijednost i boja mesa tovnih pilića
Title (english)	pH value and meat color of broilers
Author	Matija Pavelić
Mentor	Zoran Škrtić (mentor)
Committee member	Zlata Kralik
Committee member	Dalida Galović
Granter	Josip Juraj Strossmayer University of Osijek Faculty of Agrobiotechical Sciences Osijek (DEPARTMENT FOR SPECIAL ZOOTECHNIQUE) Osijek
Defense date and country	2013-09-30, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy Animal Husbandry
Abstract	Glavni cilj ovog diplomskog rada je opisati ovisnost između pH-vrijednosti i boje mesa kod tovnih pilića i dobivene rezultate istraživanja usporediti s literaturnim podacima. Cilj je također sažeto prikazati sistem proizvodnje tovnih pilića u svim segmentima, te prednosti i nedostatke. Na 43 muška pilića podrijetlom Hubbard Classic istraženi su pH2 vrijednost i boja mišića. pH2 vrijednost (24 sata nakon klanja pilića) utvrđena je pomoću digitalnog pH-metra «Mettler» MP120-B. Boja mesa određena je pomoću uređaja «Minolta» CR-300. U cilju mjerenja boje mesa, pomoću navedenog uređaja određene su L, a i b* vrijednosti za prsni mišić. Prosječne vrijednosti za istražena svojstva bile su: pH2 = 6,02±0,20, L* = 52,50±3,80, a* = 2,47±1,22 i b* = 11,30±2,45. Najvarijabilnije svojstvo je a* (Kv=49,39%), a najujednačenije pH2 (Kv=3,39%). Pozitivna i jaka veza utvrđena je između L* i b* vrijednosti za boju mesa (r=0,71). Između vrijednosti pH2 i L* te između pH2 i b* utvrđene su jake i negativne veze (rpH2L=-0,66 i rpH2b=-0,56). Slabe i pozitivne veze bile su između vrijednosti a* sa ostalim istraženim obilježjima (L, b i pH2).
Abstract (english)	The main point of this diploma thesis is to describe the relationship between pH and color in broilers meat and the results of research compared with literature date. The aim is also summarized a system of production of broilers in all aspects, and production advantages and disadvantages. On 43 male broilers originating Hubbard Classic explored the pH2 value and color of muscle. pH2 value (24 hours after slaughter chickens) was determined by using a digital pH meter „Mettler“ MP120-B. The color of meat is determined by the device „Minolta“ CR-300. To measure the color of meat, by using „Minolta“ device are determined by the L, a and b* values for pectoral muscle. Average values for the properties which studied were: pH2 = 6,02±0,20, L* = 52,50±3,80, a* = 2,47±1,22 and b* = 11,30±2,45. Most variable feature is a* (Kv=49,39%), and most even is pH2 (Kv=3,39%). Positive and strong relationship was found between L* and b* values for the color of meat (r=0,71). Between the value of pH2 and L* and between b* and pH2 were determined strong and negative relation (rpH2L=-0,66 i rpH2b=-0,56). Weak and positive relationship was between the value of a* with the other investigated characteristics (L, b and pH2).
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:151:692507
Study programme	Title: Zootechnique; specializations in: The Nutrition of Domestic Animals, Hunting and Beekeeping, Special Zootechnique Course: Special Zootechnique Study programme type: university Study level: graduate Academic / professional title: magistar/ magistra inženjer/inženjerka zootehnike (magistar/ magistra inženjer/inženjerka zootehnike)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Public note	diplomski rad
Repository	Repository Faculty of agriculture in Osijek
Created on	2016-02-23 12:21:01