Stručni rad
CHEMICAL COMPOSITION OF HORSE MEAT
Vesna Dobranić
; Veterinarski fakultet Sveučilišta u Zagrebu
Bela Njari
; Veterinarski fakultet Sveučilišta u Zagrebu
Branimir Mioković
; Veterinarski fakultet Sveučilišta u Zagrebu
Željka Cvrtila Fleck
; Veterinarski fakultet Sveučilišta u Zagrebu
Mirna Kadivc
; Veterinarski fakultet Sveučilišta u Zagrebu
Sažetak
Horse meat has been used in human nutrition for
thousands of years and its usage greatly depended on
region, customs of the users and available quantities.
A trend of an increased production of horse meat in the
world is noticeable. Within the member countries of the
EU, an average consumption of horse meat per inhabitant
is 0.4 kg a year, but because of the insufficient one’s own
production, the import covers 66.7% of the market needs.
Horse meat is considered to be an especially valuable
food. A higher content of water, proteins and glycogen,
and lesser content of fat in horse meat make it more suitable
for nutrition of especially more demanding categories
of people in comparison to pork and beef. The Republic
of Croatia is modest in production and consumption of
horse meat. Geographical position, under- utilization of
great pasture grounds and breeding structure of horse
population in Croatia give good chances for a profitable
production of horse meat with the possible export orientation.
Experiences of the leading countries in horse
meat production can be used as an example in choosing
adequate systems.
Ključne riječi
horse meat; chemical composition
Hrčak ID:
51808
URI
Datum izdavanja:
26.2.2009.
Posjeta: 4.785 *