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Ishrana i kvalitet mesa

dc.creatorBaltić, Milan Ž.
dc.creatorMarković, Radmila
dc.creatorĐorđević, Vesna
dc.date.accessioned2020-06-03T13:26:33Z
dc.date.available2020-06-03T13:26:33Z
dc.date.issued2011
dc.identifier.issn0494-9846
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/781
dc.description.abstractThere are numerous factors which influence the quality of pork meat (genetic basis, rearing conditions, preslaughter procedures, carcass treatment, cooling). It is understandable that nutrition is one of the major factors which influence the quantity and quality of meat. Main objective of proper nutrition is the best utilization of the genetic potential of pigs, and obtaining of meat which will satisfy the consumer or be used as raw material in manufacturing of meat products. Quality of pig meat is most often associated with pH value, colour succulence, tenderness, content of intramuscular fat (marbling), sustainability and, in general, acceptability by consumers. In this paper, the effect of certain modifications in pig nutrition on post mortal changes, selected technological properties of meat (pH value, water binding capacity, and colour), content of intramuscular fat, quality of fat and acceptability of meat is presented.en
dc.description.abstractBrojni su činioci koji utiču na kvalitet mesa svinja (genetska osnova, uslovi gajenja, postupci pre klanja, klanje, obrada trupa, hlađenje). Razume se da je ishrana jedan od veoma značajnih činilaca koji utiče i na količinu i na kvalitet mesa. Osnovni cilj pravilne ishrane je što je moguće više iskorišćavanje genetskog potencijala svinja, i dobijanje mesa koje će zadovoljiti potrošača ili naći svoju namenu u izradi proizvoda od mesa. Kvalitet svinjskog mesa se najčešće vezuje za pH vrednost, boju, sočnost, mekoću, sadržaj intramuskularne masti (mramoriranost), održivost i, uopšte, za prihvatljivost od strane potrošača. U ovom radu prikazan je uticaj određenih modifikacija u ishrani svinja na postmortalne promene, odabrane tehnološke osobine mesa (pH vrednost, sposobnost vezivanja vode, boja), sadržaj intramuskularne masti, kvalitet masti i prihvatljivost mesa.sr
dc.publisherInstitut za higijenu i tehnologiju mesa, Beograd
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccess
dc.sourceTehnologija mesa
dc.subjectpig meaten
dc.subjectnutritionen
dc.subjectqualityen
dc.subjectsvinjsko mesosr
dc.subjectishranasr
dc.subjectkvalitetsr
dc.titleNutrition and meat qualityen
dc.titleIshrana i kvalitet mesasr
dc.typearticle
dc.rights.licenseARR
dcterms.abstractЂорђевић, Весна; Балтић, Милан Ж.; Марковић, Радмила; Исхрана и квалитет меса; Исхрана и квалитет меса;
dc.citation.volume52
dc.citation.issue1
dc.citation.spage154
dc.citation.epage159
dc.citation.other52(1): 154-159
dc.citation.rankM51
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/1317/780.pdf
dc.identifier.rcubconv_489
dc.type.versionpublishedVersion


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