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undergraduate thesis
Iskorištenje čvrstog masnog tkiva kod proizvodnje masti i čvaraka
2023. urn:nbn:hr:277:557594
Zeko, Elizabeta
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Zeko, E. (2023). Iskorištenje čvrstog masnog tkiva kod proizvodnje masti i čvaraka (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:557594

Zeko, Elizabeta. "Iskorištenje čvrstog masnog tkiva kod proizvodnje masti i čvaraka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:557594

Zeko, Elizabeta. "Iskorištenje čvrstog masnog tkiva kod proizvodnje masti i čvaraka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:557594

Zeko, E. (2023). 'Iskorištenje čvrstog masnog tkiva kod proizvodnje masti i čvaraka', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 16 November 2024, https://urn.nsk.hr/urn:nbn:hr:277:557594

Zeko E. Iskorištenje čvrstog masnog tkiva kod proizvodnje masti i čvaraka [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2023 [cited 2024 November 16] Available at: https://urn.nsk.hr/urn:nbn:hr:277:557594

E. Zeko, "Iskorištenje čvrstog masnog tkiva kod proizvodnje masti i čvaraka", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:277:557594

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Metadata
TitleIskorištenje čvrstog masnog tkiva kod proizvodnje masti i čvaraka
Title (english)Utilization of Solid Adipose Tissue in the Production of Fat and "čvarci"
AuthorElizabeta Zeko
MentorHelena Marčetić (mentor)
Committee memberAna Mrgan (predsjednik povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2023-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U tijelu životinje općenito postoje četiri glavna područja gdje se nakuplja masno tkivo: u tjelesnim šupljinama, potkožno, između mišića, te unutar mišića. Među svim vrstama domaćih životinja za uzgoj, svinje imaju najizraženije nakupljanje masnog tkiva u tijelu. Svinjogojstvo u istočnom dijelu Hrvatske predstavlja značajan sektor poljoprivredne proizvodnje. Svinjsko meso igra ključnu ulogu kao važan izvor hranjivih tvari u prehrambenim navikama stanovništva. Stoga je temeljni zadatak ovog rada istražiti iskorištenje čvrstog masnog tkiva kod proizvodnje masti i čvaraka točnije iskorištenje leđne slanine. Korištena metoda istraživanja obuhvatila je petnaest različitih uzoraka leđne slanine, a uzorci su prikupljeni u mesnoj industriji. Rezultati su pokazali različito iskorištenje bez obzira što se uvijek radilo o čvrstom masnom tkivu.
Abstract (english)
In the body of an animal, there are generally four main areas where fat tissue accumulates: in body cavities, subcutaneously, between muscles, and within muscles. Among all types of domestic animals raised for production, pigs exhibit the most pronounced accumulation of fat tissue in their bodies. Pig farming in the eastern part of Croatia represents a significant sector of agricultural production. Pork meat plays a crucial role as an important source of nutrients in the dietary habits of the population. Therefore, the fundamental task of this study is to investigate the utilization of solid fat tissue in the production of lard and cracklings, specifically focusing on the utilization of backfat. The research method employed encompassed fifteen different samples of backfat, collected in the meat industry.The results have shown varying utilization regardless of always dealing with solid fatty tissue.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:557594
Study programmeTitle: Biotechnical Sciences - Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-10-10 08:06:46