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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 ; Farmaceutski fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina
Kenan Čaklovica ; Veterinarski fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina
Dinaida Tahirović ; 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

Puni tekst: engleski, pdf (3 MB) str. 142-148 preuzimanja: 245* citiraj
APA 6th Edition
Muftić, E., Čaklovica, K., Tahirović, D., Muftić, A. i Čaklovica, F. (2020). Quality parameters of minced meat and raw formed products on Bosnian and Herzegovinian market. MESO: Prvi hrvatski časopis o mesu, XXII (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. XXII, br. 2., 2020, str. 142-148. https://doi.org/10.31727/m.22.2.3. Citirano 10.05.2021.
Chicago 17th Edition
Muftić, Emina, Kenan Čaklovica, Dinaida Tahirović, Abdullah Muftić i Faruk Čaklovica. "Quality parameters of minced meat and raw formed products on Bosnian and Herzegovinian market." MESO: Prvi hrvatski časopis o mesu XXII, br. 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, XXII(2.), str. 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 [pristupljeno 10.05.2021.];XXII(2.):142-148. https://doi.org/10.31727/m.22.2.3
IEEE
E. Muftić, K. Čaklovica, D. Tahirović, A. Muftić i F. Čaklovica, "Quality parameters of minced meat and raw formed products on Bosnian and Herzegovinian market", MESO: Prvi hrvatski časopis o mesu, vol.XXII, br. 2., str. 142-148, 2020. [Online]. https://doi.org/10.31727/m.22.2.3

Sažetak
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.

Ključne riječi
meat quality; collagen; ćevapi; burgers; sujuk sausages

Hrčak ID: 236696

URI
https://hrcak.srce.hr/236696

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