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Andrijana Kegalj   ORCID icon ; Veleučilište Marko Marulić, Knin, Hrvatska
Boro Mioč ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Marija Vrdoljak ; Veleučilište Marko Marulić, Knin, Hrvatska

Puni tekst: hrvatski, pdf (272 KB) str. 55-65 preuzimanja: 2.094* citiraj
APA 6th Edition
Kegalj, A., Mioč, B. i Vrdoljak, M. (2011). KAKVOĆA KOZJEG MESA. Stočarstvo, 65 (1), 55-65. Preuzeto s
MLA 8th Edition
Kegalj, Andrijana, et al. "KAKVOĆA KOZJEG MESA." Stočarstvo, vol. 65, br. 1, 2011, str. 55-65. Citirano 16.01.2021.
Chicago 17th Edition
Kegalj, Andrijana, Boro Mioč i Marija Vrdoljak. "KAKVOĆA KOZJEG MESA." Stočarstvo 65, br. 1 (2011): 55-65.
Kegalj, A., Mioč, B., i Vrdoljak, M. (2011). 'KAKVOĆA KOZJEG MESA', Stočarstvo, 65(1), str. 55-65. Preuzeto s: (Datum pristupa: 16.01.2021.)
Kegalj A, Mioč B, Vrdoljak M. KAKVOĆA KOZJEG MESA. Stočarstvo [Internet]. 2011 [pristupljeno 16.01.2021.];65(1):55-65. Dostupno na:
A. Kegalj, B. Mioč i M. Vrdoljak, "KAKVOĆA KOZJEG MESA", Stočarstvo, vol.65, br. 1, str. 55-65, 2011. [Online]. Dostupno na: [Citirano: 16.01.2021.]

Consumption of goat meat is the largest in Asia, and Africa, but in North American and European developed countries the consumption of goat meat were on low level. These countries have started to consume goat meat significantly, as the awareness of healthy diet has been grown. Goat meat is significant source of proteins, vitamins and minerals, and contains less fat and cholesterol than other red meat. It is ideal for consumer health due to a very good profile of fatty acids. In comparation with other types of red meat, goat meat is lean, tough, strong specific smell and taste. Goat meat has a very distinctive taste and smell due to the presence of large amounts of 4-methyl octanoic acid and 4-methyl nanoic acid which is primarily the reason for rejection of consumers. Various meat breed are used in the goat meat production but the most known meat breed is South African Boer. In Croatia the only authentic goat meat breed is Croatian coloured goats.

Ključne riječi
goat; meat; quality; chemical composition

Hrčak ID: 68088



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