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master's thesis
pH vrijednost i boja mesa tovnih pilića
2013. urn:nbn:hr:151:692507
Pavelić, Matija
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
DEPARTMENT FOR SPECIAL ZOOTECHNIQUE

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Pavelić, M. (2013). pH vrijednost i boja mesa tovnih pilića (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:692507

Pavelić, Matija. "pH vrijednost i boja mesa tovnih pilića." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2013. https://urn.nsk.hr/urn:nbn:hr:151:692507

Pavelić, Matija. "pH vrijednost i boja mesa tovnih pilića." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2013. https://urn.nsk.hr/urn:nbn:hr:151:692507

Pavelić, M. (2013). 'pH vrijednost i boja mesa tovnih pilića', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 03 April 2025, https://urn.nsk.hr/urn:nbn:hr:151:692507

Pavelić M. pH vrijednost i boja mesa tovnih pilića [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2013 [cited 2025 April 03] Available at: https://urn.nsk.hr/urn:nbn:hr:151:692507

M. Pavelić, "pH vrijednost i boja mesa tovnih pilića", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:151:692507

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Metadata
TitlepH vrijednost i boja mesa tovnih pilića
Title (english)pH value and meat color of broilers
AuthorMatija Pavelić
MentorZoran Škrtić (mentor)
Committee memberZlata Kralik
Committee memberDalida Galović
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(DEPARTMENT FOR SPECIAL ZOOTECHNIQUE)
Osijek
Defense date and country2013-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Animal Husbandry
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... More 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). Less
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... More 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). Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:692507
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 on2016-02-23 12:21:01
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