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undergraduate thesis
Metode za ubrzano zrenje mesa
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:300761
Nedić, Josipa
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Nedić, J. (2019). Metode za ubrzano zrenje mesa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:300761

Nedić, Josipa. "Metode za ubrzano zrenje mesa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:300761

Nedić, Josipa. "Metode za ubrzano zrenje mesa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:300761

Nedić, J. (2019). 'Metode za ubrzano zrenje mesa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:300761

Nedić J. Metode za ubrzano zrenje mesa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:300761

J. Nedić, "Metode za ubrzano zrenje mesa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:300761

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Metadata
TitleMetode za ubrzano zrenje mesa
Title (english)Methods for tenderizing meat
AuthorJosipa Nedić
MentorKrešimir Mastanjević (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 country2019-02-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Meso i mesni proizvodi značajan su prehrambeni izvor bjelančevina, vitamina B kompleksa i željeza koji su neophodni za pravilno funkcioniranje organizma. Meso životinja prije, tijekom i poslije klanja prolazi kroz nekoliko faza procesa koji na kraju rezultiraju sa određenim strukturalnim svojstvima tog proizvoda. Voditelji tih faza i glavni pokretači svega, dakako su enzimi. Enzimskim promjenama i procesima podliježu proteini mesa što u konačnici dovodi do omekšavanja mesa. Proces koji vodi do poboljšanja mekoće naziva se 'zrenje' i potaknuto je proteolizom miofibrilarnih i vezivno tkivnih proteina. Uvođenje egzogenih otopina u mišiće životinja za klanje i peradi koje sadrže metalne ione kao što su \(Ca^{2+}\) ili \(Na^{+}\) pokazali su pozitivno djelovanje na omekšavanje mesa. Kroz ovaj rad ćemo razmotriti nekoliko načina za ubrzano zrenje (omekšavanje) mesa koristeći najrazličitije tehnike kojima se postižu određena svojstva mesa.
Abstract (english)
Meat and meat products are a major nutritional source of protein, vitamin B complexes and iron that are essential for proper functioning of the body. Meat of animals before, during and after slaughter passes through several stages of the process which ultimately result in certain structural characteristics of the product. The leaders of these phases and the main drivers of everything, ofcourse, are enzymes. Enzymatic changes and processes are subject to meat proteins which ultimately leads to softening of meat. The process leading to softness is called ripening and is promoted by the proteolysis of myofibrillar and binding-deficient proteins. The introduction of exogenous solutions in the animal's muscle for poultry containing metal ions such as \(Ca^{2+}\) or \(Na^{+}\) have been shown to have a positive effect on softening of meat. Through this work, we will consider several ways to accelerate the breeding process by using the most varied techniques for achieving certain characteristics of meat.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:300761
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 on2019-02-11 10:12:27

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