Skip to the main content

MESO : The first Croatian meat journal, Vol. 25. No. 4., 2023.

Original scientific paper

https://doi.org/10.31727/m.25.4.3

Basic chemical compositions and energy value of different muscles from Kupreška pramenka lambs

Leona Puljć ; Agronomski i prehrambeno-tehnološki fakultet, Sveučilište u Mostaru, Bosna i Hercegovina
Brankica Kartalović ; Naučni institut za Veterinarstvo Novi sad, Srbija
Marija Jukić-Grbavac ; Agronomski i prehrambeno-tehnološki fakultet, Sveučilište u Mostaru, Bosna i Hercegovina
Jozo Grbavac ; Agronomski i prehrambeno-tehnološki fakultet, Sveučilište u Mostaru, Bosna i Hercegovina
Dragan Kovačević ; Prehrambeno-tehnološki fakultet, Sveučilište u Osijeku, Hrvatska
Krešimir Mastanjević ; Prehrambeno-tehnološki fakultet, Sveučilište u Osijeku, Hrvatska

Full text: croatian pdf 282 Kb

page 324-331

downloads: 76

cite

Download JATS file

Abstract

The aim of the research was to determine the basic chemical composition, pH and nutritional value of three different types of muscles (triceps brachii (TB), longissimus lumborum (LL) and biceps femoris (BF) of autochthonous Kupreška pramenka lambs, with the intention of determining the quality of lamb meat. The research included a total of 10 carcasses of Kupreška pramenka lambs. According to the determined average values of the basic chemical composition, lamb meat contains, depending on the anatomical position, from 75.30 to 82.20 g/100 g of water, 14.46 to 22.20 g/100 g of protein, 1.05 to 2.06 g/100 g of fat and 1.50 to 1.66 g/100 g of ash. The highest variability was observed in the content of protein and fat. The highest value of proteins and the highest energy value (416 kJ) was recorded in BF. The determined average energy value of Kupreške lamb is 380 kJ per 100 g. Comparing the content of individual components in different muscles between our results and data from foreign sources, the highest variability was observed in the fat content.

Keywords

lamb; chemical composition of meat; meat quality

Hrčak ID:

306580

URI

https://hrcak.srce.hr/306580

Publication date:

14.7.2023.

Article data in other languages: croatian german spanish italian

Visits: 305 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 20 May 2023

Date accepted: 28 June 2023

Publication date: 14 July 2023

Volume: 25

Issue: 4

Pages: 324-331

DOI:

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: janjetina

Keyword: kemijski sastav mesa

Keyword: kakvoća mesa

Keywords:

Keyword: lamb

Keyword: chemical composition of meat

Keyword: meat quality

Keywords:

Keyword: Lammfleisch

Keyword: chemische Zusammensetzung des Fleisches

Keyword: Fleischqualität

Keywords:

Keyword: cordero

Keyword: composición química de carne

Keyword: calidad de carne

Keywords:

Keyword: carne d’agnello

Keyword: composizione chimica della carne

Keyword: qualità della carne

Osnovni kemijski sastavi i energetska vrijednost različitih mišića janjećeg trupa kupreške pramenke

Translated Title (en): Basic chemical compositions and energy value of different muscles from Kupreška pramenka lambs

Translated Title (de): Chemische Grundzusammensetzung und Energiewert verschiedener Muskeln der Lämmer Kupreška pramenka

Translated Title (es): Composición química básica y el valor energético de diferentes músculos de la canal de cordero Kupreška pramenka

Translated Title (it): Composizioni chimiche di base e valore energetico di diversi muscoli della carcassa di agnello della razza Kupreška pramenka

Leona Puljć[1]

Email: leona.puljic@aptf.sum.ba

Brankica Kartalović[2]

Marija Jukić-Grbavac[1]

Jozo Grbavac[1]

Dragan Kovačević[3]

Krešimir Mastanjević[3]

 

[1] Agronomski i prehrambeno-tehnološki fakultet, Sveučilište u Mostaru, Bosna i Hercegovina

[2] Naučni institut za Veterinarstvo Novi sad, Srbija

[3] Prehrambeno-tehnološki fakultet, Sveučilište u Osijeku, Hrvatska

Abstract

Cilj istraživanja bio je utvrditi osnovni kemijski sastav, pH i nutritivnu vrijednost tri vrste mišića (triceps brachii (TB), longissimus lumborum (LL) i biceps femoris (BF) janjadi autohtone kupreške pramenke, s namjerom određivanja kvalitete janjećeg mesa. Istraživanjem je obuhvaćeno ukupno 10 trupova janjadi kupreške pramenke. Prema utvrđenim prosječnim vrijednostima osnovnog kemijskog sastava meso janjadi sadrži, ovisno o anatomskoj poziciji, od 75,30 do 82,20 g/100 g vode, 14,46 do 22,20 g/100 g, proteina, 1,05 do 2,06 g/100 g masti i 1,50 do 1,66 g/100 g pepela. Najveća varijabilnost uočena je u sadržaju proteina i masti. Najveći udio proteina i najviša energetska vrijednost (416 kJ) zabilježen je kod BF. Utvrđena prosječna energetska vrijednost kupreške janjetine je 380 kJ na 100 g. Uspoređujući sadržaj pojedinih komponenti u različitim mišićima između naših rezultata i podataka iz stranih izvora, najveća varijabilnost je uočena u sadržaju masti.

Translated Abstract

The aim of the research was to determine the basic chemical composition, pH and nutritional value of three different types of muscles (triceps brachii (TB), longissimus lumborum (LL) and biceps femoris (BF) of autochthonous Kupreška pramenka lambs, with the intention of determining the quality of lamb meat. The research included a total of 10 carcasses of Kupreška pramenka lambs. According to the determined average values of the basic chemical composition, lamb meat contains, depending on the anatomical position, from 75.30 to 82.20 g/100 g of water, 14.46 to 22.20 g/100 g of protein, 1.05 to 2.06 g/100 g of fat and 1.50 to 1.66 g/100 g of ash. The highest variability was observed in the content of protein and fat. The highest value of proteins and the highest energy value (416 kJ) was recorded in BF. The determined average energy value of Kupreške lamb is 380 kJ per 100 g. Comparing the content of individual components in different muscles between our results and data from foreign sources, the highest variability was observed in the fat content.

Translated Abstract

Ziel der Untersuchung war es, die chemische Grundzusammensetzung, den pH-Wert und den Nährwert von drei verschiedenen Muskeltypen (Triceps brachii (TB), Longissimus lumborum (LL) und Biceps femoris (BF)) von autochthonen Lämmern Kupreška pramenka zu bestimmen, um so die Qualität des Lammfleisches zu ermitteln. Die Untersuchung umfasste insgesamt 10 Schlachtkörper der Lämmer Kupreška pramenka. Nach den ermittelten Durchschnittswerten der chemischen Grundzusammensetzung enthält das Lammfleisch je nach anatomischer Lage zwischen 75,30 und 82,20 g/100 g Wasser, 14,46 bis 22,20 g/100 g Eiweiß, 1,05 bis 2,06 g/100 g Fett und 1,50 bis 1,66 g/100 g Asche. Die größte Variabilität wurde beim Eiweiß- und Fettgehalt festgestellt. Der höchste Wert an Proteinen und der höchste Energiewert (416 kJ) wurde bei BF festgestellt. Der ermittelte durchschnittliche Energiewert des Lammfleischs b eträgt 3 80 k J pro 100 g . Vergleicht man den G ehalt der einzelnen B estandteile in den verschiedenen Muskeln zwischen unseren Ergebnissen und Daten aus ausländischen Quellen, so wurde die größte Variabilität beim Fettgehalt festgestellt.

Translated Abstract

El objetivo de la investigación fue determinar la composición química básica, el pH y el valor nutritivo de tres tipos diferentes de músculos (tríceps braquial (TB), longissimus lumborum (LL) y bíceps femoral (BF)) de corderos autóctonos de la raza Kupreška pramenka, con la intención de determinar la calidad de la carne de cordero. La investigación incluyó un total de 10 canales de corderos de Kupres. Según los valores promedio determinados de la composición química básica, la carne de cordero contiene, dependiendo de la posición anatómica, de 75,30 a 82,20 g/100 g de agua, de 14,46 a 22,20 g/100 g de proteína, de 1,05 a 2,06 g/100 g de grasa y de 1,50 a 1,66 g/100 g de ceniza. La mayor variabilidad fue observada en el contenido de proteínas y grasas. El valor más alto de proteínas y el mayor valor energético (416 kJ) fue registrado en el BF. El valor energético promedio determinado del cordero de Kupres es de 380 kJ por cada 100 g. Al comparar el contenido de los componentes individuales en diferentes músculos entre nuestros resultados y los datos de fuentes extranjeras, fue observada la mayor variabilidad en el contenido de grasa.

Translated Abstract

Lo scopo della ricerca consisteva nel determinare la composizione chimica di base, il pH e il valore nutrizionale di tre tipi di muscoli – il tricipite brachiale (TB), il longissimus lumborum (LL) e il bicipite femorale (BF) di agnelli autoctoni della razza ovina Kupreška pramenka (pramenka di Kupres, città della BiH), con l'intento di stabilire la qualità della carne di agnello. La ricerca ha incluso un totale di 10 carcasse di agnelli di razza Kupreška Pramenka. Secondo i valori medi accertati della composizione chimica di base, la carne di agnello contiene, a seconda della posizione anatomica, da 75,30 a 82,20 g/100 g di acqua, da 14,46 a 22,20 g/100 g di proteine, da 1,05 a 2,06 g/100 g di grassi e da 1,50 a 1,66 g/100 g di ceneri. È stata registrata una maggiore variabilità nel contenuto di proteine e di grassi. La maggior percentuale di proteine e il più alto valore energetico (416 kJ) sono stati registrati nel BF. Il valore energetico medio della carne d’agnello di razza Kupreška pramenka è di 380 kJ per 100 g. Confrontando il contenuto dei singoli componenti in diversi muscoli tra i nostri risultati e i dati provenienti da fonti estere, il maggior tasso di variabilità è stato osservato nel contenuto di grassi.

This display is generated from NISO JATS XML with jats-html.xsl. The XSLT engine is libxslt.