Kakovost, predelava in kulinarična uporabnost kunčjega mesa

diplomsko delo

Jan Ščap (Avtor), Lea Pogačnik (Recenzent), Lea Demšar (Mentor)

Povzetek

V diplomskem delu smo kunčje meso predstavili z vidika sestave, pridelave in uporabe. Značilnosti kunčjega mesa so velika vsebnost beljakovin, relativno majhna vsebnost maščob z ugodnim razmerjem med nasičenimi in nenasičenimi maščobnimi kislinami ter pomembna vsebnost vitaminov skupine B in mineralov. Kunčje meso lahko obogatimo tudi z bioaktivnimi komponentami, in sicer z obogatitvijo prehrane kuncev ali z dodatki mesu med predelavo. Največja svetovna proizvajalka kunčjega mesa je Kitajska, v Evropi pa so največje proizvajalke kunčjega mesa Italija, Španija in Francija. Prednosti pri prodaji in uživanju kunčjega mesa so malo maščob, značilna aroma in dobra sposobnost za vezanje vode ter sloves tradicionalne posebnosti. Omejitve pa so ekonomske in tehnične narave: visoki stroški proizvodnje, prodaja celih kunčjih trupov z glavami, težji razsek, krhke kosti, slaba sočnost mesa po toplotni obdelavi ter po drugi strani potrošnikovo dojemanje kuncev kot hišnih ljubljenčkov, ekološki problemi in počutje živali med rejo v kletkah. Za povečanje prodaje in uživanja kunčjega mesa in izdelkov so možne različne strategije, kot so ne-stresni način reje kuncev, sprememba prehranskega profila mesa, izkoriščanje dobrih tehnoloških lastnosti mesa pri predelavi, uporaba različnih oblik mariniranja in atraktivnega pakiranja, v kulinariki pa obujanje raznih tradicionalnih jedi s prijemi, kot sta dodatek različnih nadevov ali pa zvijanje zrezkov v rezine slanine, pa tudi sodobni marketinškimi pristopi in preučevanje različnih selekcijskih programov.

Ključne besede

meso;kunčje meso;kemijska sestava;prehrana;prehranska vrednost;senzorične lastnosti;kakovost mesa;funkcionalna živila;

Podatki

Jezik:	Slovenski jezik
Leto izida:	2021
Tipologija:	2.11 - Diplomsko delo
Organizacija:	UL BF - Biotehniška fakulteta
Založnik:	[J. Ščap]
UDK:	637.5:636.92:641.1:543.61:543.92
COBISS:	51472387
Št. ogledov:	1071
Št. prenosov:	116
Ocena:	0 (0 glasov)
Metapodatki:

Ostali podatki

Sekundarni jezik:	Angleški jezik
Sekundarni naslov:	Rabbit meat quality, processing and culinary value
Sekundarni povzetek:	In the graduation thesis rabbit meat was presented from the point of composition, rearing and use. The basic characteristics of rabbit meat are a high protein content, a relatively low fat content with a favourable ratio between saturated and unsaturated fatty acids, as well as a significant content of vitamins B and minerals. Rabbit meat can also be enriched by the addition of bioactive components, namely by enriching the feed of rabbits or by adding supplements to the meat during processing. The world's largest producer of rabbit meat is China; in Europe the largest producers of rabbit meat are Italy, Spain and France. The advantages on the sale and consumption of rabbit meat are low fat, characteristic aroma and high water holding capacity, as well as the reputation of traditional specialities. Restrictions are of an economic and technical nature: high production costs, sale of whole rabbit carcasses with heads, difficult carcass cutting, brittle bones, low juiciness of the meat after heat treatment and, on the other hand, the perception of consumers of rabbits as pets, consumers concern for the environment and animal welfare in caging. Strategies to increase the sale and consumption of rabbit meat and products in the future are: a stress-free way of rearing rabbits, changing the nutritional profile of meat, using the good technological properties of meat in processing, using different forms of marinating and attractive packaging, the culinary revival of various traditional dishes through tricks such as adding different fillings or rolling steaks in bacon slices, as well as through modern marketing approaches and the study of various selection programs.
Sekundarne ključne besede:	meat;rabbit meat;chemical composition;nutrition;nutritional value;sensory properties;meat quality;functional foods;
Vrsta dela (COBISS):	Diplomsko delo/naloga
Študijski program:	0
Konec prepovedi (OpenAIRE):	1970-01-01
Komentar na gradivo:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Strani:	VI, 29 f.
ID:	12414369