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Title:Kakovost mesa bikov lisaste pasme v povezavi z zorenjem
Authors:ID Hriberšek, Žana (Author)
ID Prevolnik Povše, Maja (Mentor) More about this mentor... New window
ID Žabjek, Andreja (Comentor)
Files:.pdf VS_Hribersek_Zana_2018.pdf (576,63 KB)
MD5: 82A6470EB39E279021F2508AECE87AA6
PID: 20.500.12556/dkum/3bd18c43-4b35-4a63-ba0f-554da8e99899
 
Language:Slovenian
Work type:Bachelor thesis/paper
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract: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.
Keywords:biki, kakovost mesa, zorenje, trdota mesa
Place of publishing:Maribor
Year of publishing:2018
PID:20.500.12556/DKUM-72808 New window
NUK URN:URN:SI:UM:DK:83M6ZBCK
Publication date in DKUM:29.11.2018
Views:2760
Downloads:138
Metadata:XML DC-XML DC-RDF
Categories:FKBV
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Licences

License:CC BY 4.0, Creative Commons Attribution 4.0 International
Link:http://creativecommons.org/licenses/by/4.0/
Description:This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
Licensing start date:21.11.2018

Secondary language

Language:English
Title:Meat quality in simmental young bulls in relation to maturation time
Abstract: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.
Keywords:bulls, meat quality, maturation, tenderness


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