20.500.12556/DKUM-72808 Kakovost mesa bikov lisaste pasme v povezavi z zorenjem Meat quality in simmental young bulls in relation to maturation time V diplomski nalogi smo analizirali lastnoti kakovosti mesa bikov lisaste pasme, njihovo medsebojno povezanost ter vpliv zorenja na lastnosti kakovosti mesa s poudarkom na trdoti. V poskus smo zajeli 103 vzorce dolge hrbtne mišice (m. longissimus dorsi), na katerih smo izmerili parametre barve (L*a*b*), pH vrednost, sposobnost za vezavo vode (izceja vode, izgube pri vakuumskem pakiranju in izgube pri kuhanju) in trdoto mesa (strižna sila). Meritve smo izvedli na svežih oziroma nezorjenih vzorcih in ponovno ob koncu dvotedenskega obdobja zorenja. V okviru statistične analize smo izračunali povezanost i) med lastnostmi kakovosti nezorjenega mesa in ii) med lastnostmi nezorjenega in zorjenega mesa ter analizirali vpliv zorenja na preučevane lastnosti. Ugotovili smo šibke do srednje močne povezave med preučevanimi lastnostmi kakovosti mesa ne glede na zorenje. Rezultati so pokazali značilen vpliv zorenja na vse preučevane lastnosti razen na izgubo vode pri kuhanju. Pri zorjenih vzorcih smo izmerili višjo pH vrednost ter višje vrednosti parametrov L*a*b* (zorjeni vzorci so bili svetlejši, bolj intenzivno rdeči in bolj rumenkasti). Najizrazitejši vpliv zorenja smo ugotovili pri trdoti mesa, ki smo jo izmerili kot strižno silo. Meso (surovo in kuhano) je bilo po zorjenju za 13 % oz. 27 % mehkejše kot nezorjeno meso. In the present study, we analyzed meat quality traits in Simmental bulls, correlations among meat quality traits, and the effect of aging/maturation on meat quality with the emphasis on tenderness. The study comprised of 103 samples of muscle longissimus dorsi, which was used to measure color parameters (L*a*b*), pH value, water-holding capacity (drip loss, vacuum loss, and cooking loss), and tenderness (shear force). Measurements were performed on fresh (unaged) meat and at the end of a two-week period of aging. Statistical analyses comprised of correlation analysis (Pearson correlation coefficients) among quality traits of i) unaged meat and ii) unaged and matured meat and the analysis of the effect of aging on studied meat quality traits. The results showed poor to medium correlations among meat quality traits irrespective of aging. A significant effect of aging was observed for all traits except for cooking loss. Matured samples had higher pH value and higher values for L*a*b* (matured samples were brighter and more red and yellow). The effect of aging was most significant on tenderness, which was measured as shear force. After aging, meat samples (fresh and cooked) were for 13% oz. 27%, respectively, more tender as compared in non-matured meat. biki kakovost mesa zorenje trdota mesa bulls meat quality maturation tenderness true true false Slovenski jezik Angleški jezik Diplomsko delo/naloga 2018-11-21 07:56:09 2018-11-29 12:08:13 2022-08-01 23:08:53 2019-07-11 19:31:58 2018 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:83M6ZBCK VS_Hribersek_Zana_2018.pdf VS_Hribersek_Zana_2018.pdf 1 82A6470EB39E279021F2508AECE87AA6 2302e893e2fef3fe7003df2e7ac6fdbe459eb9db6b9d30989436287d48b62963 83c8f346-7c10-11eb-bb7a-00155d0001ca 20.500.12556/dkum/3bd18c43-4b35-4a63-ba0f-554da8e99899 https://dk.um.si/Dokument.php?lang=slv&id=131549 Fakulteta za kmetijstvo in biosistemske vede 0 0 0