Proizvodnja i osobine mesa koza. (Serbian)
In: Meat Technology / Tehnologija Mesa, Jg. 56 (2015-12-01), Heft 2, S. 96-102
academicJournal
Zugriff:
Goat meat is widely consumed in the developing countries. In Serbia, goats are bred mostly in hill-mountainous areas due to their ability to climb. They are rearedfor milk, meat and production of hide. Compared to other types of meat (beef, lamb, chicken), goat meat is less acceptable because of the specific taste and smell. It has approximately the same nutritional and digestible value as sheep meat. The physical properties o f meat determine its quality or suitability for processing and culinary treatment, as well as market value. The pH value, colour, juiciness andflavour are especially significant from this point of view. The pH value o f the meat is influenced by numerous factors, such as breeding, the stress caused by duration and manner of transport, duration of fasting prior to slaughter, method o f stunning, duration o f storage, etc. The colour of meat is an important parameter of meat quality. Fresh goat meat is a red-brick colour, while fat has extremely white colour. With aging of animal, meat colour becomes darker, while the fat remains white. Any colour deviation of adipose tissue from white, reduces the market acceptability of meat. Juiciness of goat meat depends on the profile of muscle proteins and their ability to bind water. The thickness of subcutaneous adipose tissue is very important for the meat juiciness andflavour. The aroma is one of the most important factors that determine consumers to eat meat. Meat flavouring is based on the ratio of water-soluble components of the muscle, such as sugar, amino acids and nucleotides, which are usually of different types and are difficult to define objectively. Breed, sex, breeding system, feeding and post-slaughter treatment of carcasses, can affect the fat fuselage and then the flavour of meat. The aim of this paper is to present the most important physical properties of goat and young goat meat, to point out its advantages in comparison with other types of meat and thus to contribute to the popularization of this kind of meat. [ABSTRACT FROM AUTHOR]
Kozje meso se dosta konzumira u zemljama u razvoju. Prema Faostatu, ukupne zalihe mesa u svetu računaju se na oko 302 miliona tona, a kozje meso predstavlja samo 1,75% od tog broja. U Srbiji, koze se gaje naročito u brdsko-planinskim krajevima zbog svojih sposobnosti penjanja. Koriste se za dobijanje mleka, mesa i kože. U odnosu na druge vrste mesa (govedinu, jagnjetinu, piletinu), kozje meso je slabije prihvatljivog ukusa i mirisa. Kozje meso ima otprilike istu hranjivu i svarljivu vrednost kao i ovčije. Fizičke osobine mesa određuju njegov kvalitet, odnosno pogodnost za preradu i kulinarsku obradu, kao i vrednost na tržištu. Poseban značaj u tom pogledu imaju pH vrednost, boja, tekstura, sočnost, miris i ukns mesa. Cilj ovog rada je da se prikažu najvažnije fizičke i senzorne osobine kozjeg i jarećeg mesa, da se ukaže na njegove prednosti u poredenju s drugim vrstama mesa i da se na taj način doprinese popularizaciji ove vrste mesa. [ABSTRACT FROM AUTHOR]
Copyright of Meat Technology / Tehnologija Mesa is the property of Institute of Meat Hygiene & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Titel: |
Proizvodnja i osobine mesa koza. (Serbian)
|
---|---|
Autor/in / Beteiligte Person: | Ivanović, Snežana ; Pavlović, Ivan ; Vuković, Svetlana |
Zeitschrift: | Meat Technology / Tehnologija Mesa, Jg. 56 (2015-12-01), Heft 2, S. 96-102 |
Veröffentlichung: | 2015 |
Medientyp: | academicJournal |
ISSN: | 0494-9846 (print) |
Sonstiges: |
|