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undergraduate thesis
Jestivi klaonički nusproizvodi
2017. urn:nbn:hr:109:714573
Marić, Mihaela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Marić, M. (2017). Jestivi klaonički nusproizvodi (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:714573

Marić, Mihaela. "Jestivi klaonički nusproizvodi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:714573

Marić, Mihaela. "Jestivi klaonički nusproizvodi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:714573

Marić, M. (2017). 'Jestivi klaonički nusproizvodi', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:714573

Marić M. Jestivi klaonički nusproizvodi [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:714573

M. Marić, "Jestivi klaonički nusproizvodi", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:714573

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Metadata
TitleJestivi klaonički nusproizvodi
Title (english)Edible slaughter by-products
AuthorMihaela Marić
MentorKrešimir Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Nusproizvodi u mesnoj industriji dijele se na jestive, uvjetno jestive i nejestive. U ovom radu su navedeni i opisani jestivi klaonički nusproizvodi, te njihova primjena u prehrambenoj industriji. U jestive nusproizvode spadaju: mozak, jezik, grkljan, dušnik, srce, pluća, slezena, bubrezi i drugi. Isti se dobivaju sličnim postupcima koji uključuju pranje,cijeđenje, konačnu preradu te konzerviranje po potrebi. Iznesene su pozitivne i negativne strane jestivih proizvoda dobivenih u prerađivačkoj mesnoj industriji. Njihova konzumacija je češća u siromašnim zemljama zbog niske ekonomske i visoke nutritivne vrijednosti, međutim predstavljaju veliki problem za okoliš ukoliko se ne iskoriste. U budućnosti je moguće povećanje njihove primjene zbog napretka tehnoloških postupaka u prehrambenoj industriji.
Abstract (english)
By-products in the meat industry are divided into edible, conditionally edible and inedible. In this paper edible by-products and their usage in the food industry are listeded and described. Edible byproducts include: brain, tongue, throat larynx, heart, lung, spleen, kidney and others. The same are obtained by similar processes which include washing, slicing, finishing and preserving as needed. There are positive and negative aspects of edible products obtained in the processing meat industry. Their consumption is more common in poor countries due to their low economic and high nutritional value but they pose a major environmental problem if they are not exploited. In the future, it is possible to increase their usage due to the advancement of technological processes in the food industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:714573
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteEngleski naslov rada u zapisu razlikuje se od naslova u PDF dokumentu zbog naknadne lekture.
Created on2018-01-12 15:23:35