Izučavanje nutritivne, zdravstvene, tehnološke i kulinarne vrednosti mesa jelena lopatara

Abstract

<p><strong>Apstrakt je obrađen tehnologijama za optičko prepoznavanje teksta (OCR).</strong></p><p>Da bi se definisala vrednost mesa jelena lopatara (Dama dama L.) te da bi se ova vrsta mesa ostavila na odgovarajuće mesto, izvr&scaron;ena su opsežna izučavanja nutritivnih svojstava kvaliteta mesa, određivanjem: hemijskog sastava, aminokiselinskog sastava ukupnih belančevina, sadržaja neutralnih lipida i lipoidnih jedinjenja i sastava masnih kiselina I sadržaja mikro- i makro- elemenata.</p><p>Zatlm je izučavana zdravstvena bezbednost mesa i organa, određivanjem: sadržaja pes- ticida, As i te&scaron;kih metala i radioaktivnosti (ukupne i radionuklida). Ispitana su, potom, tehnolo&scaron;ka svojstva rano post mortem i tokom zrenja, određivanjem: pH, sadržaja glikogena, SVV, plastićnosti, vi&scaron;e pokazatelja boje i teksture i sadržaja NPN i NH₂-N, i svojstava kulinarno obrađenih mi&scaron;ića nakon određenog vremena zrenja (1, 7, 15. i 30. dana) određivanjem gubitka mase tokom zrenja i kulinarne obrade, promene boje, teksture i senzornih svojstava.<br />Detaljnom analizom prikazanih rezultata zaključeno je da dobijeni rezultati pružaju osnovu za tvrdnju da su mi&scaron;ići jelena lopatara visoke nutritivne vrednosti, zdravstveno potpuno bezbedni, sem bubrega, a da su tehnolo&scaron;ka svojstva ne&scaron;to slabija rano p.m., te da se zrenjem ona mogu značajno pobolj&scaron;ati, a da se kulinarnom obradom posle 15 dana zrenja dobija meso vrhunskih jestivih svojstava.</p>

<p><strong>Abstract was processed by technology for Optical character recognition (OCR).</strong></p><p>Nutritive characteristics of meat were investigated in details: chemical composition,<br />amino-acid composition of totai proteins, neutral lipids, lipoid compounds and fatty acid composition, content of micro and macro elements. in order tc define the value of deer (Dama dama L.) meat as well as to find the appropriate place for this kind of meat.<br />Further, the safety of meat and organs was evaluated determining the content of pesticides, As and heavy metals and radioactivity (total and radionucleides). The technological characteristics were investigated post mortem and during ripening, determining the pH value, content of glycogen, WHC, plasticity, several parameters of colour and texture, the content of NPN and NH2-N, as well as the characteristics of culinary treated meat after a certain ripening penod (1st, 7th, 15th&nbsp; and 30th day) determining the mass loss during ripening and culinary treatment, change of colour, texture and sensory characteristics.<br />On the bases of detailed analysis of the presented results, it can be stated that the muscles of deer are of high nutritive value, sound, with the exception of kidneys. The technological characteristics are somewhat poorer early p m., however, they can be significantly improved by ripening. The culinary treatment after 15-day ripening results in imeat of first-class edible properties.</p>