Preliminary communication

https://doi.org/10.31727/m.19.6.3

The quality of meat dishes from lamb

Lidija Kozačinski ; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet Sveučilišta u Zagrebu
Miljenko Šipraga ; Zavod za fiziologiju i radiobiologiju, Veterinarski fakultet Sveučilišta u Zagrebu
Ana Shek Vugrovečki ; Zavod za fiziologiju i radiobiologiju, Veterinarski fakultet Sveučilišta u Zagrebu
Bela Njari ; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet Sveučilišta u Zagrebu
Željka Cvrtila ; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet Sveučilišta u Zagrebu

Abstract

The work describes the production and quality of meat dishes based on lamb with the addition of baby beef. The meat originated from healthy animals selected on the basis of biochemical indicators and the findings of serum protein of Cres sheep. Four types of pljeskavica were made from various combinations of lamb and beef. The samples of pljeskavica with only 25% beef in the mixture were given the highest grades of all of the observed parameters of sensory testing.

Keywords

meat dishes; quality; lamb

Hrčak ID:

191049

URI

https://hrcak.srce.hr/191049

Publication date:

12.12.2017.

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