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Slaughterhouse yield and chemical values of capon meat

Vlasta Mandić ; Visoko gospodarsko učilište u Križevcima, M.Demerca 1, Križevci
Tatjana Tušek ; Visoko gospodarsko učilište u Križevcima, M.Demerca 1, Križevci
Damir Alagić ; Visoko gospodarsko učilište u Križevcima, M.Demerca 1, Križevci
Verica Podhraški-Pomper ; Odjel za kemiju, Veterinarski zavod Križevci, Zakmardijeva 10, Križevci
Darko Majnarić ; Odjel za kemiju, Veterinarski zavod Križevci, Zakmardijeva 10, Križevci


Puni tekst: hrvatski pdf 406 Kb

str. 35-39

preuzimanja: 1.430

citiraj


Sažetak

Effect of castration on quantity and quality of capon meat was investigated. Study results show both a high slaughterhouse yield and a high share of the most valuable parts of carcass (chicken breasts, drumstick, upper leg). Basic chemical parameters were established by laboratory chemical analysis (water content, protein content, and fat and ash percentages). Results of chemical analysis of capon meat show a higher percentage of fat compared with fattened rooster meat in the control group. Capon meat fat was not extra-muscular (fat tissue) but intramuscular, resulting in a positive effect on taste, succulence and softness of capon meat.

Ključne riječi

Capon meat, slaughtering values, chemical analysis

Hrčak ID:

21340

URI

https://hrcak.srce.hr/21340

Podaci na drugim jezicima: hrvatski

Posjeta: 2.076 *