undergraduate thesis
NUTRITIONAL VALUE OF CHICKEN MEAT

Jelena Pena (2014)
Sveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Zavod za Agroekonomiku
Metadata
TitleHRANJIVA VRIJEDNOST PILEĆEG MESA
AuthorJelena Pena
Mentor(s)Dalida Galović (thesis advisor)
Abstract
Pileće meso predstavlja biološki vrijednu namirnicu s povoljnim aminokiselinskim sastavom, malim sadržajem masti i visokom probavljivošću. Zbog visokog udjela bjelančevina i niskog udjela masti nutricionisti ga, uz ribe i meso kunića, preporučuju kao najzdraviji izvor bjelančevina životinjskog podrijetla. Važan pokazatelj hranidbene vrijednosti pilećeg mesa je njegov kemijski sastav i energetska vrijednost. Kvaliteta mesa ovisi o sadržaju masti i profila masnih kiselina, gubitka mesnog soka, boje mesa, nježnosti vlakana, mirisa, okusa te oksidativne stabilnosti mesa. Relativno niska cijena u odnosu na ostale vrste mesa te automatizirani tehnološki postupci prerade čine pileće meso prikladnim za gotovo svakodnevnu prehranu ljudi. Trenutna godišnja proizvodnja mesa peradi u Hrvatskoj iznosi 113.000 tona, što je 30 do 35% ukupne proizvodnje svježeg mesa. Udio Hrvatske u proizvodnji mesa peradi u 27 zemalja EU iznosi 0,7%, a ukupna potrošnja mesa peradi od 19 kg je za približno 15% manja nego u zemljama EU.
Keywordschicken meat quality production
Parallel title (English)NUTRITIONAL VALUE OF CHICKEN MEAT
Committee MembersTihana Sudarić
Danijela Samac
GranterSveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Lower level organizational unitsZavod za Agroekonomiku
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Economics
Study programme typeuniversity
Study levelundergraduate
Study programmeAgriculture; specializations in: Agroeconomics,Plant production, Mechanization, Zootechnique, Horticulture
Study specializationAgroeconomics
Academic title abbreviationuniv. bacc. ing. agr.
Genreundergraduate thesis
Language Croatian
Defense date2014-02-28
Parallel abstract (English)
Chicken meat is a biologically valuable food with favorable amino acid composition, low fat content and high digestibility. Because of its high protein content and low fat content by nutritionists, along with fish and rabbit meat, recommended as the healthiest source of animal protein. An important indicator of the nutritional value of chicken meat is its chemical composition and energy value. The quality of meat depends on the fat content and fatty acid profile, loss of meat juices, meat color, tenderness fibers, aroma, flavor and oxidative stability of meat. The relatively low price compared to other types of meat and automated production processes of manufacturing consists of chicken meat suitable for human consumption almost everyday. Current annual production of poultry meat in Croatia amounted to 113,000 tons, which is 30 to 35% of the total production of fresh meat. Croatian share in the production of poultry meat in the EU 27 is 0.7%, and the total consumption of poultry meat from 19 kg to approximately 15% lower than in EU countries.
Parallel keywords (Croatian)pileće meso kvaliteta proizvodnja
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Notezavršni rad
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:151:931039
CommitterJosipa Vrbanić