Ana Kaić
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View article: Primjena nitrita i nitrata u mesnoj industriji i moguće alternative
Primjena nitrita i nitrata u mesnoj industriji i moguće alternative Open
Nitrite und Nitrate sind in der Fleischindustrie unverzichtbar, da sie zur Erhaltung der Qualität von gepökelten Produkten beitragen, indem sie die Farbe stabilisieren, das mikrobielle Wachstum hemmen, die Lipidoxidation verhindern und zur…
View article: Effect of Linseed Feeding on Carcass and Meat Quality and Intramuscular Fatty Acid Profile of Simmental Bulls Slaughtered at Different Ages
Effect of Linseed Feeding on Carcass and Meat Quality and Intramuscular Fatty Acid Profile of Simmental Bulls Slaughtered at Different Ages Open
The inclusion of linseed in cattle diets can improve the fatty acid (FA) profile of meat, but the effects of supplementation at different ages have been insufficiently studied. Hence, this study examined the effects of linseed supplementat…
View article: Effect of African swine fever on genetic diversity in Black Slavonian pig
Effect of African swine fever on genetic diversity in Black Slavonian pig Open
African swine fever (ASF) is a highly contagious viral disease affecting domestic and wild pigs, leading to high mortality rates and significant economic losses. Local pig breeds, such as the Black Slavonian pig, are particularly vulnerabl…
View article: Exploring Genetic Influences on Equine Meat Quality: A Bioinformatics Approach
Exploring Genetic Influences on Equine Meat Quality: A Bioinformatics Approach Open
Horsemeat, known for its high nutritional value and lower environmental impact compared to beef, faces cultural and ethical challenges. Despite its potential, genetic research on horsemeat quality remains limited and no Quantitative Trait …
View article: Stresna osjetljivost svinja - stanje i trendovi
Stresna osjetljivost svinja - stanje i trendovi Open
Genetski uvjetovana stresna osjetljivost svinja jedan je od najpoznatijih problema koji se javlja u proizvodnji i preradi svinjskog mesa. Imajući u vidu ekonomsku važnost proizvodnje svinjskog mesa ova se pojava nastoji izbjeći budući da m…
View article: Challenges in BLUP-based genetic evaluation of pigs with high levels of imported germplasm
Challenges in BLUP-based genetic evaluation of pigs with high levels of imported germplasm Open
Accurate estimation of breeding values is essential for effective selection in pig breeding programs. The Best Linear Unbiased Prediction (BLUP) method integrates pedigree, phenotypic, and, when available, genomic information to estimate b…
View article: Influence of smoking method and anatomical location on the content of polycyclic aromatic hydrocarbons in Turopolje ham
Influence of smoking method and anatomical location on the content of polycyclic aromatic hydrocarbons in Turopolje ham Open
In order to support a more sustainable breeding of the local Turopolje pig, the breed needs to be valorised through high added-value meat products, such as dry-cured and smoked Turopolje ham. To date, there are very few data on the quality…
View article: Can the Suspension Method (Tenderstretch vs. Achilles Tendon) Enhance Horsemeat Quality?
Can the Suspension Method (Tenderstretch vs. Achilles Tendon) Enhance Horsemeat Quality? Open
This study investigated whether the suspension method (tenderstretch, TS or Achilles tendon, AT) can improve the quality of horsemeat by analyzing longissimus dorsi (LD) and semitendinosus (ST) muscles. A total of 25 horse carcasses were c…
View article: Influence of Loading Density and Gender on the Welfare and Meat Quality of Horses During Transport for Slaughter
Influence of Loading Density and Gender on the Welfare and Meat Quality of Horses During Transport for Slaughter Open
The aim of this study was to determine the effects of loading density and gender on blood welfare indicators, carcass bruises and horsemeat quality. Data were collected from twelve transports of 89 slaughter horses originating from the sam…
View article: Unveiling Genetic Potential for Equine Meat Production: A Bioinformatics Approach
Unveiling Genetic Potential for Equine Meat Production: A Bioinformatics Approach Open
In view of the predicted significant increase in global meat production, alternative sources such as horsemeat are becoming increasingly important due to their lower environmental impact and high nutritional value. This study aimed to iden…
View article: Turopolje Pig: Between Conservation and Sustainability
Turopolje Pig: Between Conservation and Sustainability Open
The Turopolje pig is a fatty-type pig breed created during the Middle Ages in the Turopolje region in Central Croatia. Although the population of the Turopolje pig is stable today, this breed is still one of the endangered breeds that are …
View article: The effect of dietary supplementation with leaves of industrial hemp (Canabis sativa L.) on the carcass and meat quality traits of broiler breast meat
The effect of dietary supplementation with leaves of industrial hemp (Canabis sativa L.) on the carcass and meat quality traits of broiler breast meat Open
The study aimed to determine the effect of dietary supplementation with leaves of industrial hemp (Cannabis sativa L.) on live weight, carcass (carcass weight, dressing percentage, individual cuts and giblets) and meat quality (pH, color, …
View article: Analysis of Early Growth of Piglets from Hyperprolific Sows Using Random Regression Coefficient
Analysis of Early Growth of Piglets from Hyperprolific Sows Using Random Regression Coefficient Open
Management of hyperprolific sows is challenging when it comes to controlling birth weight variability and piglet survival in large litters. The growth of low birth weight piglets can be compromised and have a negative impact on production …
View article: Wolf (Canis lupus) Predation in Pastoral Livestock Systems: Case Study in Croatia
Wolf (Canis lupus) Predation in Pastoral Livestock Systems: Case Study in Croatia Open
The predation of livestock by gray wolf (Canis lupus; hereafter, wolf) is a problem throughout eastern Europe and poses a threat to sustainable pasture-based livestock production in some areas. In Croatia, farmers have alarmed the public w…
View article: Comparison between Standardized and Modified EZ-DripLoss Determination Methods in Chicken Breast Meat
Comparison between Standardized and Modified EZ-DripLoss Determination Methods in Chicken Breast Meat Open
The EZ-DripLoss method is relatively new gravimetric method that is used for the determination of excessive drip in meat. The literature reports diversity regarding the use of EZ-DripLoss methodology. In the standardized EZ-DripLoss method…
View article: Prospects for Sustainable Production of the Banija Spotted Pig in Relation to Fattening, Carcass, and Meat Quality Traits: A Preliminary Study
Prospects for Sustainable Production of the Banija Spotted Pig in Relation to Fattening, Carcass, and Meat Quality Traits: A Preliminary Study Open
The Banija spotted pig (BS) is a Croatian autochthonous breed that was officially recognised in 2018. The breed remains threatened with extinction and is on its way to establishing a production cycle that will ensure long-term conservation…
View article: Selekcija i dobrobit svinja
Selekcija i dobrobit svinja Open
Dobrobit životinja uključuje njihovo fizičko i mentalno zdravlje, te podrazumijeva zadovoljavanje temeljnog standarda opisanog kroz koncept Pet sloboda. Smatra se da je dobrobit osigurana ako je životinja zdrava, ima udoban smještaj, odgov…
View article: Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase
Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase Open
Transglutaminases (TG) are enzymes that improve the functional properties of proteins in meat products, contribute to the strong cohesion of meat without the further need for the addition of sodium chloride or phosphates, and have a positi…
View article: EZ-DripLoss Assessment in Chicken Breast Meat Using Different Sample Areas, Fiber Orientation, and Measurement Intervals
EZ-DripLoss Assessment in Chicken Breast Meat Using Different Sample Areas, Fiber Orientation, and Measurement Intervals Open
Although the EZ-DripLoss method has been performed in numerous studies, there is a deficiency in our knowledge of the EZ-DripLoss method’s suitability for poultry meat analysis. This study aimed to research the effect of different sample a…
View article: The effect of slaughter age and aging period on water-holding capacity and tenderness of mutton
The effect of slaughter age and aging period on water-holding capacity and tenderness of mutton Open
Mutton samples (m. longissimus thoracis et lumborum; LL) originating from 30 Istrian ewes were used to determine EZ drip loss (DL), thaw loss (TL), cooking loss (CL), and Warner-Bratzler shear force (WBSF) in relation to age at slaughter a…
View article: Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton
Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton Open
Drip loss, pH value, and color are among the important traits that determine meat quality. Contrary to pH and color, the method associated with drip loss is not yet standardized, and literature data are difficult to compare. Besides, to ou…
View article: Utjecaj spola, dobi pri klanju i dužine zrenja na sposobnost zadržavanja vode i mekoću mesa posavskog konja
Utjecaj spola, dobi pri klanju i dužine zrenja na sposobnost zadržavanja vode i mekoću mesa posavskog konja Open
Cilj ovog rada bio je utvrditi sposobnost zadržavanja vode (kalo odmrzavanja – TL i kalo kuhanja – CL) i mekoću mesa (Warner-Bratzler sila presijecanja, WBSF) posavskog konja obzirom na spol, dob pri klanju i dužinu zrenja. U istraživanje …
View article: MILK QUANTITY, COMPOSITION AND HYGIENE TRAITS OF ROUTINELY MACHINE MILKED LIPIZZAN MARES
MILK QUANTITY, COMPOSITION AND HYGIENE TRAITS OF ROUTINELY MACHINE MILKED LIPIZZAN MARES Open
The aim of the study was to research milk yield, composition and hygienic quality of routinely produced milk from Lipizzan mares. It was the first known case of adapting mares of this breed to the routine machine milking procedure. Three L…
View article: Mekoća konjskog mesa
Mekoća konjskog mesa Open
Među brojnim svojstvima koje povezujemo s kakvoćom konjskog mesa, jedno od najkompleksnijih je svakako njegova mekoća. Iako svojstvo mekoće ima važnu ulogu u sveukupnoj prihvaćenosti i kakvoći konjskog mesa percipiranoj od strane potrošača…
View article: Sensory profiles of artisanal smoked dry-cured ham as affected by production season
Sensory profiles of artisanal smoked dry-cured ham as affected by production season Open
The aim of this paper was to determine the effect of production season on sensory attributes of artisanal smoked dry-cured ham and to elaborate findings by non-parametric testing and principal component analysis. Artisanal drycured hams (7…
View article: Long-term effect of minor genetic changes of milk components on somatic cell count
Long-term effect of minor genetic changes of milk components on somatic cell count Open
Selection pressure on protein content (PC), and thus milk composition changes have manifested as an increasingly narrow fat - protein ratio (FPR). In addition, higher somatic cell count (SCC) in milk has been observed in recent years, and …
View article: Utjecaj anatomske pozicije na sposobnost zadržavanja vode i mekoću konjskog mesa
Utjecaj anatomske pozicije na sposobnost zadržavanja vode i mekoću konjskog mesa Open
Einfluss der anatomischen Lage auf das Wasserhaltevermögen und die Zartheit von Pferdefleisch Ziel dieser Arbeit bestand darin, das Wasserhaltevermögen (Wasserverlust beim Auftauen, Wasserverlust beim Kochen) und die Zartheit (Scherkraft) …
View article: Proximate and mineral composition of <i>M. longissimus thoracis et lumborum</i> of suckling lambs from three Croatian indigenous breeds reared in outdoor conditions
Proximate and mineral composition of <i>M. longissimus thoracis et lumborum</i> of suckling lambs from three Croatian indigenous breeds reared in outdoor conditions Open
Lamb meat represents an important source of nutrients for humans worldwide. However, nutritional value of lamb meat, and particularly that obtained from suckling lambs, has been scarcely investigated in comparison to other categories of me…
View article: ODREĐIVANJE SPOSOBNOSTI VEZANJA VODE U MESU TUROPOLJSKIH SVINJA EZ METODOM
ODREĐIVANJE SPOSOBNOSTI VEZANJA VODE U MESU TUROPOLJSKIH SVINJA EZ METODOM Open
View article: The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness
The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness Open
The aim of this paper was to describe the main structural and biochemical changes of muscles during post-mortem process implicated with meat tenderness. Taking into account complexity of biochemical and structural changes in muscles, meat …