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Kakovost mesa piščancev različnih provenienc in starosti : diplomska naloga = Meat quality of different provenance and different age of chickens : graduation thesisČančer, AndrejZa poskus je bilo odbranih 8 piščancev (4 jarkice in 4 petelinčki) različnih provenienc, starih 47 dni (arbor acres (AA), avian (A) in ross (R)) in 52 dni (prelux-bro 1 (PB1), prelux-bro 2 (PB2) in ... linija D+ (D+)). Zaklane živali so bile zamrznjene in pripravljene za raženj (broiler). Po tajanju (24 ur pri 0-4°C) je bila ugotovljena izguba mase tajanja in izmerjena pH vrednost na prsnih mišicah. Na prsih in bedrih s kožo levih polovic je bila opravljena kemična analiza (voda, maščobe, beljakovine in pepel). Pred in po toplotni obdelavi (konvekcijsko pečenje s paro pri 190°C do Ts 80°C) je bila opravljena senorična analiza in instrumentalno izmerjena rezna trdnost prečno (RTP) in vzdolžno (RTV) na smer mišičnih vlaken z INSTRON aparatom. Ugotovljena je bila izguba mase med pečenjem (IM-P). Najbolje ocenjene lastnosti in signifikantne razlike med med proveniencami so naslednje: najmanjšo IM-P, najmanj vode in najbolje ocenjeno barvo pečenega mesa ima linija D+, najbolje ocenjeno mesnatost in barvo presnega piščanca ima R, ki ima tudi najbolj mehko teksturo mišičnice (RTP in RTV), PB2 pa ima najboljši občutek v ustih pečenega mesa. Razlike med spoloma: jarkice imajo bolje ocenjeno mesnatost prsnega piščanca in mehkejšo teksturo mišičnice (RTP), petelinčki pa imajo manjšo IM-P, manj maščobe, več beljakovin in bolj izraženo barvo pečenega mesa. Razlike med kosi: prsa imajo manj maščob, več beljakovin, vode in pepela, imajo bolje izraženo barvo in vonj pečenega mesa in so manj mastna, bedra pa so bolj sočna, mehkoba in občutek v ustih sta boljša, boljša je tudi tekstura mišičnice (RTP in RTV). Razlike med različno starimi piščanci: 47 dni stari imajo več maščob, imajo bolje ocenjeno mesnatost in barvo presnega piščanca ter barvo pečenega mesa, 52 dni stari pa imajo bolje ocenjeno aromo, sočnost in občutek v ustih pečenega mesa, hkrati imajo mehkejšo teksturo mišičnine (RTV). Ugotovljena je bila signifikantna razlika v pH vrednosti med različnimi prsnimi mišicami in značilen vpliv ocenjevalca pri senzorični analizi.Type of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [A. Čančer], 1996Language - slovenianCOBISS.SI-ID - 128376
Author
Čančer, Andrej
Other authors
Žlender, Božidar |
Holcman, Antonija
Topics
piščanci |
broiler |
provenienca |
starost |
spol |
piščančje meso |
tajanje |
pH |
prsa |
bedra |
kemična sestava |
pečenje |
senzorične lastnosti |
rezna trdnost |
rezna trdnost
Library | Call number – location, accession no. ... | Copy status |
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BF, Dept. of Food Science and Technology, Lj. | Hodnik DN 778 a IN: 0008558 |
available - outside loan, loan period: 1 months |
BF, Dept. of Food Science and Technology, Lj. | Hodnik DN 778 IN: 0008557 |
available - outside loan, loan period: 1 months |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Žlender, Božidar | 03100 |
Holcman, Antonija | 08187 |
Source: Personal bibliographies
and: SICRIS
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