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master's thesis
Čimbenici koji utječu na sadržaj intramuskularne masti u mesu svinja
2024. urn:nbn:hr:151:321494
Galinec, Zvonimir
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Animal Production and Biotechnology

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Galinec, Z. (2024). Čimbenici koji utječu na sadržaj intramuskularne masti u mesu svinja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:321494

Galinec, Zvonimir. "Čimbenici koji utječu na sadržaj intramuskularne masti u mesu svinja." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2024. https://urn.nsk.hr/urn:nbn:hr:151:321494

Galinec, Zvonimir. "Čimbenici koji utječu na sadržaj intramuskularne masti u mesu svinja." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2024. https://urn.nsk.hr/urn:nbn:hr:151:321494

Galinec, Z. (2024). 'Čimbenici koji utječu na sadržaj intramuskularne masti u mesu svinja', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 23 April 2025, https://urn.nsk.hr/urn:nbn:hr:151:321494

Galinec Z. Čimbenici koji utječu na sadržaj intramuskularne masti u mesu svinja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2024 [cited 2025 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:151:321494

Z. Galinec, "Čimbenici koji utječu na sadržaj intramuskularne masti u mesu svinja", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:151:321494

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Metadata
TitleČimbenici koji utječu na sadržaj intramuskularne masti u mesu svinja
Title (english)Factors affecting intramuscular fat content in pig meat
AuthorZvonimir Galinec
MentorVladimir Margeta (mentor)
Committee memberDalida Galović (predsjednik povjerenstva)
Committee memberKristina Gvozdanović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Animal Production and Biotechnology)
Osijek
Defense date and country2024-12-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Animal Husbandry
Abstract
Sadržaj unutar mišićne ili intramuslularne masnoće danas se smatra jednim od najvažnijih čimbenika koji određuju kvalitetu svinjskog mesa. Kod svinja je prisutnost intramuskularne masti važan čimbenik koji utječe na kvalitetu mesa, njegovu mekoću, sočnost i okus. Ona pridonosi nježnoj teksturi mesa i pomaže zadržati vlagu tijekom kuhanja, povećavajući sočnost mesa. Također, ova vrsta masti može utjecati na profil okusa mesa. Sadržaj intramuskularne masti u mesu svinja ovisi o nizu čimbenika. Jedan od njih je, svakako, genetski čimbenik tj., pasmina svinja. Naime, postoje pasmine svinja koje imaju značajno viši sadržaj intramuskularne masti u mesu u odnosu na komercijalne pasmine i tipove svinja, a to su u prvom redu pasmine mangulica, iberijska svinja i crna slavonska svinja – fajferica. Osim genetskih čimbenika, na sadržaj intramuskularne masti u svinjetini u značajnoj mjeri može utjecati i način hranidbe te način držanja. Poboljšanje sadržaja intramuskularne masti može poboljšati kvalitetu prehrane, što dovodi do povećanog zadovoljstva potrošača i potencijalno većih ekonomskih povrata za proizvođače. Sukladno svemu navedenom, cilj ovog rada je bio ukazati na najznačajnije čimbenika koji utječu na sadržaj intramuskularne masti u mesu svinja.
Abstract (english)
The content of intramuscular or intramuscular fat is today considered one of the most important factors determining the quality of pork. In pigs, the presence of intramuscular fat is an important factor that affects the quality of the meat, its tenderness, juiciness and taste. It contributes to the tender texture of the meat and helps retain moisture during cooking, increasing the juiciness of the meat. Also, this type of fat can affect the flavor profile of the meat. The content of intramuscular fat in pork depends on a number of factors. One of them is certainly the genetic factor, i.e. the breed of pig. Namely, there are pig breeds that have a significantly higher content of intramuscular fat in the meat compared to commercial breeds and types of pigs, and these are primarily the Mangalica, Iberian and Black Slavonian pig - Fajferica breeds. In addition to genetic factors, the content of intramuscular fat in pork can be significantly influenced by the method of feeding and housing. Improving the content of intramuscular fat can improve the quality of the diet, which leads to increased consumer satisfaction and potentially higher economic returns for producers. In accordance with all of the above, the aim of this paper was to point out the most significant factors that influence the content of intramuscular fat in pig meat.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:321494
Study programmeTitle: Zootechnique; specializations in: The Nutrition of Domestic Animals, Hunting and Beekeeping, Special Zootechnique
Course: Special Zootechnique
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka zootehnike (magistar/ magistra inženjer/inženjerka zootehnike)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public notediplomski rad
Created on2025-04-23 12:27:18