Quality parameters of minced meat and raw formed products on Bosnian and Herzegovinian market

Muftić, Emina; Čaklovica, Kenan; Tahirović, Dinaida; Muftić, Abdullah; Čaklovica, Faruk

doi:10.31727/m.22.2.3

MESO : The first Croatian meat journal, Vol. 22. No. 2., 2020.

Original scientific paper

https://doi.org/10.31727/m.22.2.3

Quality parameters of minced meat and raw formed products on Bosnian and Herzegovinian market

Emina Muftić orcid.org/0000-0003-4621-8104 ; Farmaceutski fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina
Kenan Čaklovica orcid.org/0000-0001-7506-5843 ; Veterinarski fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina
Dinaida Tahirović orcid.org/0000-0002-8475-4111 ; Veterinarski fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina
Abdullah Muftić ; Veterinarski fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina
Faruk Čaklovica ; Veterinarski fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina

Full text: english pdf 2.297 Kb

page 142-148

downloads: 471

cite

APA 6th Edition

Muftić, E., Čaklovica, K., Tahirović, D., Muftić, A. & Čaklovica, F. (2020). Quality parameters of minced meat and raw formed products on Bosnian and Herzegovinian market. MESO: Prvi hrvatski časopis o mesu, 22. (2.), 142-148. https://doi.org/10.31727/m.22.2.3

MLA 8th Edition

Muftić, Emina, et al. "Quality parameters of minced meat and raw formed products on Bosnian and Herzegovinian market." MESO: Prvi hrvatski časopis o mesu, vol. 22., no. 2., 2020, pp. 142-148. https://doi.org/10.31727/m.22.2.3. Accessed 7 Jan. 2025.

Chicago 17th Edition

Muftić, Emina, Kenan Čaklovica, Dinaida Tahirović, Abdullah Muftić and Faruk Čaklovica. "Quality parameters of minced meat and raw formed products on Bosnian and Herzegovinian market." MESO: Prvi hrvatski časopis o mesu 22., no. 2. (2020): 142-148. https://doi.org/10.31727/m.22.2.3

Harvard

Muftić, E., et al. (2020). 'Quality parameters of minced meat and raw formed products on Bosnian and Herzegovinian market', MESO: Prvi hrvatski časopis o mesu, 22.(2.), pp. 142-148. https://doi.org/10.31727/m.22.2.3

Vancouver

Muftić E, Čaklovica K, Tahirović D, Muftić A, Čaklovica F. Quality parameters of minced meat and raw formed products on Bosnian and Herzegovinian market. MESO: Prvi hrvatski časopis o mesu [Internet]. 2020 [cited 2025 January 07];22.(2.):142-148. https://doi.org/10.31727/m.22.2.3

IEEE

E. Muftić, K. Čaklovica, D. Tahirović, A. Muftić and F. Čaklovica, "Quality parameters of minced meat and raw formed products on Bosnian and Herzegovinian market", MESO: Prvi hrvatski časopis o mesu, vol.22., no. 2., pp. 142-148, 2020. [Online]. https://doi.org/10.31727/m.22.2.3

Download JATS file

Abstract

The aim of this research was to examine physicochemical parameters of finished and semi-finished meat products: minced meat (beef, pork and mixed meat) and raw formed meat products (ćevapi, patties/burgers and sujuk sausages), and to determine quality parameters of these products on the Bosnia and Herzegovina market. Examined parameters included: protein content, fat, collagen in meat proteins and salt (NaCl). We analysed 282 samples of these products and found deviations with regard to the applicable Ordinance on minced meat and semi-finished and finished meat products of “The Law on Food of Bosnia and Herzegovina” in all parameters, except salt (NaCl). The majority of deviations referred to the content of collagen in meat proteins, with as much as 21.98 % of examined samples in violation of the applicable legislation.

Keywords

meat quality; collagen; ćevapi; burgers; sujuk sausages

Hrčak ID:

236696

URI

https://hrcak.srce.hr/236696

Publication date:

1.4.2020.

Article data in other languages: italian spanish german croatian

Visits: 2.882 *

Article information

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 February 2020

Date accepted: 04 March 2020

Date:

Publication date: 01 April 2020

Volume: 22

Issue: 2

DOI: 10.31727/m.22.2.3

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Original scientific paper

Keywords:

Keyword: kvaliteta mesa

Keyword: kolagen

Keyword: ćevapi

Keyword: pljeskavice

Keyword: sudžukice

Keywords:

Keyword: meat quality

Keyword: collagen

Keyword: ćevapi

Keyword: burgers

Keyword: sujuk sausages

Keywords:

Keyword: Fleischqualität

Keyword: Kollagen

Keyword: Ćevapi

Keyword: Burger

Keyword: Würste

Keywords:

Keyword: calidad de carne

Keyword: colágeno

Keyword: ćevapi

Keyword: hamburguesas

Keyword: salchichas

Keywords:

Keyword: qualità della carne

Keyword: collagene

Keyword: ćevapi

Keyword: pljeskavice

Keyword: sudžukice

Parametri kvalitete mljevenog mesa i sirovih oblikovanih proizvoda na bosansko-hercegovačkom tržištu

Translated Title (en): Quality parameters of minced meat and raw formed products on Bosnian and Herzegovinian market

Translated Title (de): Qualitätsparameter von Hackfleisch und roh geformten Produkten auf dem bosnischen und herzegowinischen Markt

Translated Title (es): Los parámetros de calidad de carne picada y de los productos formados crudos en el mercado de Bosnia y Herzegovina

Translated Title (it): Parametri qualitativi della carne macinata e dei prodotti di carne macinata cruda sul mercato bosniaco-erzegovese

Emina Muftić[2]

Email: emina.arukovic@ffsa.unsa.ba

Kenan Čaklovica[1]

Email:

Dinaida Tahirović[1]

Email:

Abdullah Muftić[1]

Email:

Faruk Čaklovica[1]

Email:

[2] Farmaceutski fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina

[1] Veterinarski fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina

Abstract

Cilj istraživanja je bio ispitati fizikalno-kemijske parametre proizvoda i poluproizvoda od sirovog mesa: mljeveno meso (juneće, svinjsko i miješano) i sirovi oblikovani proizvodi (ćevapi, pljeskavice i sudžukice) i parametre kvalitete ovih proizvoda na bosansko-hercegovačkom tržištu. Ispitivani parametri su: sadržaj proteina, masti, kolagena u proteinima mesa i soli (NaCl). Ispitana su 282 uzorka navedenih proizvoda, te su utvrđena odstupanja u svim parametrima, izuzev soli (NaCl), u odnosu na važeći Pravilnik o usitnjenom mesu, poluproizvodima i proizvodima mesa. Najviše odstupanja je bilo u sadržaju kolagena u proteinima mesa, gdje čak 21,98 % ispitanih uzoraka nije bilo u skladu sa normativima.

Translated Abstract

Ziel dieser Untersuchung war es, die physikalisch-chemischen Parameter von fertigen und halbfertigen Fleischprodukten: Hackfleisch (Rind-, Schweine- und Mischfleisch) und roh geformte Fleischprodukte (Ćevapi, Burger und Würste) sowie die Qualitätsparameter dieser Produkte auf dem bosnischen und herzegowinischen Markt zu untersuchen. Es wurden folgende Parameter untersucht: Gehalt an Proteinen, Fett, Kollagen in Fleischproteinen und Salz (NaCl). Es wurden 282 Proben dieser Produkte analysiert. Bei allen Parametern, mit Ausnahme von Salz (NaCl), wurden in Bezug auf die gültige Verordnung über Hackfleisch und halbfertige und fertige Fleischprodukte Abweichungen festgestellt. Die Ergebnisse dieser Untersuchungen zeigten die meisten Abweichungen beim Kollagengehalt in Fleischproteinen; dabei entsprach sogar 21,98 % der untersuchten Proben nicht der gültigen Gesetzgebung.

Translated Abstract

El objetivo de este trabajo fue examinar los parámetros fisicoquímicos de los productos cárnicos y de los productos semiacabados de carne cruda: la carne picada (carne de res, de cerdo y carne mixta) y de los productos cárnicos formados crudos (ćevapi, hamburguesas y salchichas) y los parámetros de calidad de estos productos en el mercado de Bosnia y Herzegovina. Los parámetros examinados son: el contenido de proteínas, las grasas, el colágeno en las proteínas de carne y la sal (NaCl). Fueron analizadas 282 muestras de los productos mencionados y hubo desviaciones en todos los parámetros, excepto la sal (NaCl), en relación con el Reglamento vigente sobre la carne picada, los productos cárnicos semiacabados y los productos cárnicos. La mayoría de las desviaciones fue en el contenido del colágeno en las proteínas de carne, donde hasta 21,98% de las muestras fueron incompatibles con la regulación normativa.

Translated Abstract

Lo scopo della ricerca consisteva nell’esaminare i parametri fisico-chimici dei prodotti finiti e dei semilavorati di carne cruda: carne macinata (di bovino, suino e mista) e prodotti di carne macinata cruda (ćevapi, pljeskavice e sudžukice), oltre ai parametri qualitativi di questi prodotti sul mercato bosniaco-erzegovese. La ricerca ha esaminato i seguenti parametri: contenuto di proteine, di grassi, di collagene nelle proteine della carne e di sale (NaCl). Nei 282 campioni analizzati sono stati accertati scostamenti in tutti i parametri esaminati, ad eccezione del sale (NaCl), rispetto al vigente Regolamento sulla carne macinata, i semilavorati e i prodotti a base di carne. I maggiori scostamenti sono stati riscontrati in ordine al contenuto di collagene nelle proteine della carne, dove ben il 21,98% dei campioni esaminati è risultato non a norma.