hrcak mascot   Srce   HID

Stručni rad

Quantity of natural phosphorus in poultry meat

Maja Serdar ; Hrvatski zavod za javno zdravstvo, Rockefellerova 7, Zagreb
Marijan Katalenić ; Hrvatski zavod za javno zdravstvo, Rockefellerova 7, Zagreb

Puni tekst: hrvatski, pdf (438 KB) str. 40-44 preuzimanja: 1.176* citiraj
APA 6th Edition
Serdar, M. i Katalenić, M. (2005). Količine priprodnog fosfora u mesu. MESO: Prvi hrvatski časopis o mesu, VII (5), 40-44. Preuzeto s https://hrcak.srce.hr/21341
MLA 8th Edition
Serdar, Maja i Marijan Katalenić. "Količine priprodnog fosfora u mesu." MESO: Prvi hrvatski časopis o mesu, vol. VII, br. 5, 2005, str. 40-44. https://hrcak.srce.hr/21341. Citirano 18.08.2019.
Chicago 17th Edition
Serdar, Maja i Marijan Katalenić. "Količine priprodnog fosfora u mesu." MESO: Prvi hrvatski časopis o mesu VII, br. 5 (2005): 40-44. https://hrcak.srce.hr/21341
Harvard
Serdar, M., i Katalenić, M. (2005). 'Količine priprodnog fosfora u mesu', MESO: Prvi hrvatski časopis o mesu, VII(5), str. 40-44. Preuzeto s: https://hrcak.srce.hr/21341 (Datum pristupa: 18.08.2019.)
Vancouver
Serdar M, Katalenić M. Količine priprodnog fosfora u mesu. MESO: Prvi hrvatski časopis o mesu [Internet]. 2005 [pristupljeno 18.08.2019.];VII(5):40-44. Dostupno na: https://hrcak.srce.hr/21341
IEEE
M. Serdar i M. Katalenić, "Količine priprodnog fosfora u mesu", MESO: Prvi hrvatski časopis o mesu, vol.VII, br. 5, str. 40-44, 2005. [Online]. Dostupno na: https://hrcak.srce.hr/21341. [Citirano: 18.08.2019.]

Sažetak
The paper presents the results of determination of natural phosphorus content in various types of poultry meat. Phosphate and polyphosphate additives are added to meat and other food products because of their property of acting as emulsifiers of fat, wate rand protein sand they also stimulate water binding. High phosphorus contents influence food safet yby preventing calcium absorption and they also induce release of calcium from bones. It is therefore indispensable to know the amount of natural phosphorus contained in meat in order to maintain the phosphorus values within limits by addition of synthetic phosphorus to meat products in the course of production. Thus, basic principles of use of additives will be met, according to which use of additives in meat production is allowed, and added quantity technologically justified, and the addition of additives will not mislead the consumers as regards the real nature, ingredients or nutritive values of food products.

Ključne riječi
natural phosphorus; poultry meat; food safety

Hrčak ID: 21341

URI
https://hrcak.srce.hr/21341

[hrvatski]

Posjeta: 1.676 *