master's thesis
pH value and meat color of broilers

Matija Pavelić (2013)
Sveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Zavod za Specijalnu zootehniku
Metadata
TitlepH vrijednost i boja mesa tovnih pilića
AuthorMatija Pavelić
Mentor(s)Zoran Škrtić (thesis advisor)
Abstract
Glavni cilj ovog diplomskog rada je opisati ovisnost između pH-vrijednosti i boje mesa kod tovnih pilića i dobivene rezultate istraživanja usporediti s literaturnim podacima. Cilj je također sažeto prikazati sistem proizvodnje tovnih pilića u svim segmentima, te prednosti i nedostatke. Na 43 muška pilića podrijetlom Hubbard Classic istraženi su pH2 vrijednost i boja mišića. pH2 vrijednost (24 sata nakon klanja pilića) utvrđena je pomoću digitalnog pH-metra «Mettler» MP120-B. Boja mesa određena je pomoću uređaja «Minolta» CR-300. U cilju mjerenja boje mesa, pomoću navedenog uređaja određene su L*, a* i b* vrijednosti za prsni mišić. Prosječne vrijednosti za istražena svojstva bile su: pH2 = 6,02±0,20, L* = 52,50±3,80, a* = 2,47±1,22 i b* = 11,30±2,45. Najvarijabilnije svojstvo je a* (Kv=49,39%), a najujednačenije pH2 (Kv=3,39%). Pozitivna i jaka veza utvrđena je između L* i b* vrijednosti za boju mesa (r=0,71). Između vrijednosti pH2 i L* te između pH2 i b* utvrđene su jake i negativne veze (rpH2L*=-0,66 i rpH2b*=-0,56). Slabe i pozitivne veze bile su između vrijednosti a* sa ostalim istraženim obilježjima (L*, b* i pH2).
KeywordspH2 value meat color broilers correlation and regression
Parallel title (English)pH value and meat color of broilers
Committee MembersZlata Kralik
Dalida Galović
GranterSveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Lower level organizational unitsZavod za Specijalnu zootehniku
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Animal Husbandry
Study programme typeuniversity
Study levelgraduate
Study programmeZootechnique; specializations in: The Nutrition of Domestic Animals, Hunting and Beekeeping, Special Zootechnique
Study specializationSpecial Zootechnique
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2013-09-30
Parallel abstract (English)
The main point of this diploma thesis is to describe the relationship between pH and color in broilers meat and the results of research compared with literature date. The aim is also summarized a system of production of broilers in all aspects, and production advantages and disadvantages. On 43 male broilers originating Hubbard Classic explored the pH2 value and color of muscle. pH2 value (24 hours after slaughter chickens) was determined by using a digital pH meter „Mettler“ MP120-B. The color of meat is determined by the device „Minolta“ CR-300. To measure the color of meat, by using „Minolta“ device are determined by the L*, a* and b* values for pectoral muscle. Average values for the properties which studied were: pH2 = 6,02±0,20, L* = 52,50±3,80, a* = 2,47±1,22 and b* = 11,30±2,45. Most variable feature is a* (Kv=49,39%), and most even is pH2 (Kv=3,39%). Positive and strong relationship was found between L* and b* values for the color of meat (r=0,71). Between the value of pH2 and L* and between b* and pH2 were determined strong and negative relation (rpH2L*=-0,66 i rpH2b*=-0,56). Weak and positive relationship was between the value of a* with the other investigated characteristics (L*, b* and pH2).
Parallel keywords (Croatian)pH2 vrijednost tovni pilići boja mesa korelacija i regresija
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Notediplomski rad
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:151:692507
CommitterLjiljana Vučković Vizentaner