Kakovost ekološko prirejenega govejega mesa

diplomsko delo

Kaja Mezinec (Avtor), Tatjana Pirman (Recenzent), Silvester Žgur (Mentor)

Povzetek

Kakovost govejega mesa je odvisna od več intrinzičnih lastnosti (kemična sestava, tehnološke, senzorične in mikrobiološke lastnosti mesa) in ekstrinzičnih lastnosti (izvor živali in način reje). Vse te lastnosti so povezane in odvisne od pasme, spola, krme, starosti oz. telesne mase živali ob zakolu in različnih postopkov pred, med in po zakolu živali. Ekološka reja živali temelji na paši in doma pridelani krmi, zato so običajno prirasti manjši, starost živali ob zakolu večja ali pa so živali ob zakolu lažje in manj zamaščene. Meso teh živali je zaradi povečane koncentracije mioglobina v mišicah temnejše barve, kar pa negativno vpliva na potrošnikovo odločitev za nakup mesa, saj se ti večkrat odločijo za nakup manj intenzivno rdečega mesa. Velika vsebnost beta karotena v krmi pašnih živali lahko vpliva na prisotnost rumene maščobe v mesu. Večja starost ob zakolu in manjša zamaščenost je pogosto povezana z večjo trdoto in manjšo sočnostjo mesa. V literaturi smo našli tudi raziskave, v katerih je ekološko meso vsebovalo več maščob. Ker je ekološka reja povezana s pašo, ima ekološko meso vedno tudi za posledico spremenjeno maščobnokislinsko sestavo. Zelena krma vsebuje visok delež alfa-linolenske kisline, ki je osnovna n-3 maščobna kislina, kar se odraža tudi v povečanju n-3 maščobnih kislin v mesu in spremenjenem razmerju n-3 in n-6 maščobnih kislin.

Ključne besede

govedo;ekološka reja;meso;kakovost;diplomske naloge;

Podatki

Jezik:	Slovenski jezik
Leto izida:	2019
Tipologija:	2.11 - Diplomsko delo
Organizacija:	UL BF - Biotehniška fakulteta
Založnik:	[K. Mezinec]
UDK:	636.2:637.5(043.2)
COBISS:	4293000
Št. ogledov:	986
Št. prenosov:	264
Ocena:	0 (0 glasov)
Metapodatki:

Ostali podatki

Sekundarni jezik:	Angleški jezik
Sekundarni naslov:	Meat quality of organic produced beef
Sekundarni povzetek:	The quality of beef depends on a number of intrinsic characteristics (chemical composition, technological, sensoric and microbiological characteristics of the meat) and extrinsic characteristics (the origin of the animal and farming method). All these characteristics are connected to and dependent upon the breed, gender, feed, age or body mass of the animal at the time of slaughter and different procedures before, during and after the slaughter. Ecological farming methods are based on grazing and home-produced feed, resulting either in a smaller growth and older age of the animal or lower body mass and lower degree of fat cover at the time of slaughter. The meat of these animals is darker in colour due to the increased concentration of myoglobin in their muscle tissue, which often deters consumers from buying the meat, since consumers are more likely to buy meat of a less intense red colour. A high concentration of beta carotene in the feed of grazing animals can affect the presence of yellow fat tissue in the meat. The older age of the animal and lower degree of fat cover are often connected with increased toughness and decreased juiciness of the meat. We have also found research data that suggests ecologically farmed meat in some cases contained more fat. Since ecological farming is connected with grazing, ecologically farmed meat consequently has an altered fatty acid composition. Green feed contains a high concentration of alpha-linolenic acid, which is a basic n-3 fatty acid, which is reflected in an increased concentration of n-3 fatty acids in the meat as well as in an altered ratio of n-3 versus n-6 fatty acids.
Sekundarne ključne besede:	cattle;organic farming;beef;quality;
Vrsta dela (COBISS):	Delo diplomskega projekta/projektno delo
Študijski program:	0
Konec prepovedi (OpenAIRE):	1970-01-01
Komentar na gradivo:	Univ. v Ljubljani, Biotehniška fak., Oddelek za zootehniko
Strani:	VI, 18 str.
ID:	11224190