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undergraduate thesis
HRANJIVA VRIJEDNOST PILEĆEG MESA
2014. urn:nbn:hr:151:931039
Pena, Jelena
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Bioeconomics and Rural Development

Cite this document

Pena, J. (2014). HRANJIVA VRIJEDNOST PILEĆEG MESA (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:931039

Pena, Jelena. "HRANJIVA VRIJEDNOST PILEĆEG MESA." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2014. https://urn.nsk.hr/urn:nbn:hr:151:931039

Pena, Jelena. "HRANJIVA VRIJEDNOST PILEĆEG MESA." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2014. https://urn.nsk.hr/urn:nbn:hr:151:931039

Pena, J. (2014). 'HRANJIVA VRIJEDNOST PILEĆEG MESA', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 18 December 2024, https://urn.nsk.hr/urn:nbn:hr:151:931039

Pena J. HRANJIVA VRIJEDNOST PILEĆEG MESA [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2014 [cited 2024 December 18] Available at: https://urn.nsk.hr/urn:nbn:hr:151:931039

J. Pena, "HRANJIVA VRIJEDNOST PILEĆEG MESA", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:151:931039

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Metadata
TitleHRANJIVA VRIJEDNOST PILEĆEG MESA
Title (english)NUTRITIONAL VALUE OF CHICKEN MEAT
AuthorJelena Pena
MentorDalida Galović (mentor)
Committee memberTihana Sudarić
Committee memberDanijela Samac
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Bioeconomics and Rural Development)
Osijek
Defense date and country2014-02-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Economics
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:931039
Study programmeTitle: Agriculture; specializations in: Agroeconomics,Plant production, Mechanization, Zootechnique, Horticulture
Course: Agroeconomics
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agronomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agronomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public notezavršni rad
Created on2016-03-01 11:00:30