Skoči na glavni sadržaj

MESO: Prvi hrvatski časopis o mesu, Vol. X No. 4, 2008.

Stručni rad

Horsemeat and Hippophagia

Vesna Dobranić ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica, Heinzelova 55, Zagreb
Bela Njari ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica, Heinzelova 55, Zagreb
Anamarija Večkovec ; Altiora d.o.o, Novačka 335, Zagreb
Marina Kadivc

Puni tekst: hrvatski pdf 436 Kb

str. 288-292

preuzimanja: 3.804

citiraj

Puni tekst: engleski pdf 327 Kb

str. 314-318

preuzimanja: 1.194

citiraj

Sažetak

Horsemeat represents special and valuable food. An increasing trend in the production of horsemeat in the world is noticeable. Within the EU countries, the average consumption of horsemeat per capita is 0.4 kg per year, but, because of their own insufficient production, they cover 66.7% of the market demand by import.
A higher content of water, proteins and glycogens, and a smaller content of fat in horsemeat make it more suitable for nourishment, particularly of more demanding people, in comparison to pork or beef.
The geographic position and the breed structure of the horse population in Croatia provide good chances for a profitable production of horsemeat with possible export orientation.

Ključne riječi

horsemeat; hippophagia

Hrčak ID:

35575

URI

https://hrcak.srce.hr/35575

Datum izdavanja:

1.9.2008.

Podaci na drugim jezicima: hrvatski njemački talijanski

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