Category Archives: original scientific work

The chemical composition and fatty acid composition of wild and farmed pheasants

The aim of this research was to determine chemical and fatty acid composition of pectoralis major muscle (Musculus pectoralis major) of wild and farmed pheasants (Phasianus colchicus sp. L.). The results of basic chemical composition did not show a statistically significant difference (p> 0.05). Analysed pheasant breast muscles contained 72 % of water, 0.5 – […]

Amount of nitrites and nitrates in meat products from the Croatian market

Nitrites and nitrates are food additives (preservatives) with wide application in the meat industry. They improve the quality, durability and safety of products, and, above all, inhibit the growth and reproduction of bacteria Staphylococcus aureus and Clostridium botulinum. There have been numerous attempts to reduce the use of nitrites in the meat industry due to […]

Effects of sex and gonadectomy on quality of pork

The paper investigated differences between sexes and the effect of gonadectomy (castration and ovariectomy) on the amount and composition of fat, intensity of lipid peroxidation, activity of antioxidant enzymes and quality of meat associated with technological properties and chemical composition present in large lumbar muscle (m. Psoas major) samples of pigs after fattening. The research […]

Volatile aroma compounds of Cres lamb

The aim of this study pertaining to the research of specific volatile aroma compounds of lamb meat from Croatian sheep breeds and, in this regard, the potential impact of geographical area where animals were bred was to determine the volatile aroma compounds of Cres lamb. For this purpose, a GC-MS analysis of volatile aroma compounds […]

Fresh seafood consumption determinants and inventory satisfaction

The aim of this study was to describe the consumption of fresh seafood on the Zagreb market and to examine the importance of particular consumer preferences for fresh seafood, as well as to explore consumers’ attitudes towards fresh seafood and their satisfaction with seafood inventory. The results of the study were conducted on a sample […]

Fatty acids composition of Croatian and Slovenian traditional dry-cured meat products

The aim of this study was to investigate the fatty acids composition of traditional dry-cured meat products from Croatia and Slovenia. With analyses of basic chemical properties in six types of representative traditional meat products (three from Croatia and three from Slovenia) fatty acids composition were determined and compared according to groups of saturated (SFA), […]

Toxic metal content of micro and macro elements in fat tissue and broiler meat depending on the source of fat in the diets

The aim of this research is to determine the toxic metal content, macro and micro elements present in the fat tissue, dark muscle and white meat, depending on the type of fat used for broiler fed diets. Samples of two broiler groups were analysed. The first group of Cobb 500 hybrid broilers (60 broilers) were […]