Stručni rad

https://doi.org/10.31727/m.22.1.2

Physical and chemical properties of Zagorje turkey meat quality

Rosana Bregović ; Hrvatska agencija za poljoprivredu i hranu, Varaždin, Hrvatska
Dejan Marenčić orcid.org/0000-0001-8352-4915 ; Visoko gospodarsko učilište u Križevcima, Hrvatska
Tatjana Tušek ; Visoko gospodarsko učilište u Križevcima, Hrvatska
Tatjana Jelen ; Visoko gospodarsko učilište u Križevcima, Hrvatska
Vinko Pintić orcid.org/0000-0002-5233-5959 ; Visoko gospodarsko učilište u Križevcima, Hrvatska
Lidija Kozačinski orcid.org/0000-0002-7534-7362 ; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet u Zagrebu, Hrvatska
Željka Cvrtila ; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet u Zagrebu, Hrvatska

Sažetak

The aim of this study was to determine physical and chemical properties of meat quality of Zagorje turkeys raised in semi-intensive fattening system. The study was conducted on 40 birds, 10 of which belonging to white breed (5 males and 5 females), 10 to grey breed (5 males and 5 females), 10 to black breed (5 males and 5 females) and 10 to bronze breed (5 males and 5 females). The breed itself produced no significant effect (P>0.05) on physical and chemical parameters of meat quality, unlike sex, which produced a significant effect (P<0.05).

Ključne riječi

meat quality; Zagorje turkey; breed; sex

Hrčak ID:

234443

URI

https://hrcak.srce.hr/234443

Datum izdavanja:

19.2.2020.

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