Izvorni znanstveni članak
https://doi.org/10.31727/m.28.2.3
Quality and safety of frozen minced lamb products
Daniel Špoljarić
; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Tomislav Mikuš
; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Lidija Kozačinski
orcid.org/0000-0002-7534-7362
; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Željana Klječanin Franić
; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sanja Berić
; Sveučilište Josipa Jurja Strossmeyera u Osijeku, Fakultet za dentalnu medicinu i zdravstvo, Osijek, Hrvatska
Maja Popović Nikolić Džolan
; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
*
Branimira Špoljarić
orcid.org/0000-0002-6950-6750
; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Matea Gale
; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Enida Članjak-Kudra
orcid.org/0000-0002-0928-800X
; Veterinarski fakultet Univerziteta u Sarajevu, Sarajevo, Bosna i Hercegovina
Vatroslav Bubalo
; KB Dubrava, Zagreb, Hrvatska
Željka Cvrtila
; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
* Dopisni autor.
Sažetak
The paper presents the results of research into the quality of lamb meat in terms of its sensory properties, chemical and fatty acid composition and microbiological safety. The research was conducted within the framework of the HRZZ project IP-2016-06-3685 on 30 selected lambs of the Lika Pramenka breed at the age of 90 days, which were fed a controlled diet for 6 weeks with a daily supplement of 1.5% dry preparation of button mushroom (Agaricus bisporus). Products (minced meat and fresh sausage) were produced from the meat of farmed lambs and were rated highly in the sensory test, with the sausage being rated with an average of 55.87 points. Both products were microbiologically safe, and frozen minced lamb showed microbiological stability over three months of storage at -18 ºC. The chemical composition of the meat did not differ from the average values for young lamb meat. The amount of fat was 5.67% and the cholesterol content was very low (9.36 mg/100 g). Analysis of the fatty acid composition determined that saturated fatty acids predominated in the meat samples (palmitic, 25.3% and stearic, 17.8%), the proportion of monounsaturated and polyunsaturated fatty acids was somewhat lower, while oleic acid was the most abundant (39%). A similar proportion was found in the sausage samples. The ratio of n6 to n3 in the minced lamb sample was 2.92, in accordance with WHO recommendations for healthy food. This ratio was much higher in raw sausage (7), primarily due to its raw material composition and the addition of beef and tallow. The observed parameters and obtained results can be linked to the specific influence of lamb feeding, so the addition of noble mushrooms to the daily ration of lambs, in addition to a protective effect on health, also showed a positive effect on the productivity and quality of lamb meat.
Ključne riječi
minced lamb; lamb sausage; button mushroom
Hrčak ID:
346635
URI
Datum izdavanja:
24.3.2026.
hrvatski njemački španjolski talijanski
Posjeta: 72 *