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Cilj ovog diplomskog rada bio je utvrditi fizikalna svojstva medijalnog sapnog mišića buta (m. gluteus medius) jelena običnog (Cervus elaphus). U tu svrhu izvršeno je uzorkovanje 16 uzoraka navedenog mišića od muških jedinki na kojima je provedeno mjerenje pH vrijednosti i parametra boje mesa prema CIELAB sustavu, određivanje kala odmrzavanja i kala kuhanja te otpora presijecanju. Analizirani uzorci imali su prosječnu pH vrijednost 5,58±0,25, kalo kuhanja iznosio je 18,67%, a kalo odmrzavanja 7,36%. Prosječna početna vrijednost parametara boje iznosila je L0*=31,78±1,50, a0*=14,93±1,09 i b0*=1,88±0,88, dok su vrijednosti parametara boje nakon 60-minutne stabilizacije iznosile L60*=30,96±1,53, a60*=16,35 i b60*=4,87±0,80. Nije utvrđen značajan (p>0,05) utjecaj dobi na analizirana fizikalna svojstva, no meso starijih grla jelena bilo je tamnije, gubilo je više mesnog soka tijekom odmrzavanja te je imalo manji gubitak mase pri kuhanju. Ujedno, uzorci starijih grla jelena običnog imali su veću tvrdoću odnosno veći otpor presijecanju u odnosu na mlađa grla. The aim of this master thesis was to determine physical properties of the medial thigh muscle (m. gluteus medius) of red deer (Cervus elaphus). For this purpose, 16 samples of gluteus medius muscle were sampled from male. On muscle samples were made following analyses: pH value, colour parameters according CIELAB, cooking loss, thawing loss and shear force. Average pH value of analyzed samples was 5.58±0.25, the cooking loss was 18.67%, and the thawing loss was 7.36%. The average initial value of color parameters was L0*=31.78±1.50, a0*=14.93±1.09 and b0*=1.88±0.88, while the values of color parameters after 60-minute blooming were L60*=30.96±1.53, a60*=16.35 and b60*=4.87±0.80. No significant (p>0,05) influence of age on analyzed physical properties was found, but the meat of older red deer was darker, lost more meat juice during thawing, and had lower cooking loss. At the same time, samples of older red deer had lower tenderness i.e. greater shear force compared to younger individuals. |
