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undergraduate thesis
Pasmine svinja za proizvodnju šunki (pršuta)
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:055508
Oršolić, Ivan
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Oršolić, I. (2017). Pasmine svinja za proizvodnju šunki (pršuta) (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:055508

Oršolić, Ivan. "Pasmine svinja za proizvodnju šunki (pršuta)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:055508

Oršolić, Ivan. "Pasmine svinja za proizvodnju šunki (pršuta)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:055508

Oršolić, I. (2017). 'Pasmine svinja za proizvodnju šunki (pršuta)', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:055508

Oršolić I. Pasmine svinja za proizvodnju šunki (pršuta) [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 May 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:055508

I. Oršolić, "Pasmine svinja za proizvodnju šunki (pršuta)", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:055508

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Metadata
TitlePasmine svinja za proizvodnju šunki (pršuta)
Title (english)Pig breeds for ham production
AuthorIvan Oršolić
MentorDragan Kovačević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2017-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Šunka je trajni suhomesnati proizvod koji se proizvodi od obrađenog svinjskog buta (ponekad i lopatice; npr. španjolska šunka (Jamón de Huelva) soljenjem ili salamurenjem, sušenjem (sa ili bez dimljenja) te dugotrajnim zrenjem. Kvaliteta šunke (pršuta) ovisi o brojnim čimbenicima kao što su genotip svinja, spol i tehnologija tova svinja, odnos mišićnog i masnog tkiva u butu, što sve zajedno, uz tehnologiju prerade, rezultira šunkama različitih fizikalno-kemijskih i senzorskih svojstava. Pasmine svinja čije se meso koristi u proizvodnji šunki (pršuta) imaju različita pasminska svojstva, ali zajedničko im je da moraju ispuniti određene zahtjeve: da nisu sklone stresu, izražena mramoriranost mesa i postizanje veće tjelesne mase s ciljem dobivanja butova većeg volumena i mase.
Abstract (english)
Ham is a permanent cured product that is made from processed ham (sometimes with blade; for example Spanish ham (Jamón de Huelva) by salting and brining, drying (with or without smoking) and long lasting ripening. The quality of ham depends on many factors such as genetic bases, sex and technology of fattening pigs, the relationship between muscle and fat tissue in the ham, which all together with the technology of processing result with hams with different physico-chemical and organoleptic properties. Pig breeds which meat is used for hams production have different breed characteristics, but they are jointly required to meet certain requirements: not prone to stress, expressed meat marbling and achieve grater body mass with the aim of getting hams with larger volume and mass.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:055508
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 Osijek
Created on2018-01-15 09:44:55

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