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U Republici Hrvatskoj svinjsko se meso rado konzumira, a njegova potrošnja po stanovniku iznosi oko 50 kg. Svinjsko meso zastupljeno je više od nekih drugih vrsta mesa, što je posebice izraženo u području Panonske Hrvatske. Zbog nedavne pojave afričke svinjske kuge (ASK) u Republici Hrvatskoj i provedaba mjera sprječavanja širenja bolesti, došlo je do poremećaja tržišta i potrošačkih preferencija. Upravo zbog toga cilj je rada ispitati utjecaj pojave ASK-e na potrošačke preferencije i stavove ispitanika prema svinjskome mesu. Za prikupljanje podataka primijenjena je metoda ankete, a kao instrument je korišten anketni upitnik. Istraživanje je provedeno na uzorku od n = 100 potrošača svinjskoga mesa iz Panonske Hrvatske. Rezultati istraživanja pokazuju da u slučaju 19 varijabla (vezanih uz osjećaj sigurnosti i kvalitetu mesa, informiranost i stavove potrošača pri kupnji mesa te utjecaj ASK-e na tržište), postoje najmanje dvije skupine ispitanika koje se statistički značajno razlikuju s obzirom na sociodemografske varijable i upoznatosti ispitanika s pojmom ASK-a, zabrinutost za širenje, informiranje javnosti i suzbijanje širenja bolesti. U provedenoj anketi natpolovičan broj ispitanika (54 %) konzumira svinjetinu 2 – 3 puta tjedno, 51 % ispitanika u potpunosti je upoznato s pojmom ASK-a, 37 % je donekle upoznato, a 12 % nije upoznato ili nije imalo informacije. Većina ispitanika kao izvor informacija o ASK-i navodi televiziju i internet (94 %). Dio ispitanika (37 %) smatra da su nadležne institucije adekvatno informirale javnost o pojavi ASK-e, 25 % ih smatra da su nadležne institucije donekle adekvatno informirale javnost o toj pojavi, a 22 % ispitanika smatra da javnost nije adekvatno informirana. Većina ispitanika (72 %) je svjesna da ASK ne predstavlja rizik za ljude, a 92 % ispitanika se izjasnilo da nije promijenilo svoje navike kupnje i konzumacije svinjskoga mesa zbog straha od bolesti., In the Republic of Croatia, pork is widely consumed, and its consumption per inhabitant amounts to approximately 50 kg. Pork is eaten more than some other types of meat, which is particularly noticeable in the area of Pannonian Croatia. Due to the recent appearance of African swine fever (ASF) in the Republic of Croatia and the implementation of measures to prevent the spread of the disease, market disturbances and changes in consumer preferences have been noted. Precisely due to these facts, the paper aims to examine the impact of the occurrence of ASF on consumer preferences and respondents’ attitudes toward pork. A survey method was applied for data collection, and a survey questionnaire was used as an instrument. The research was conducted on a sample of n = 100 pork consumers from Pannonian Croatia. The research results prove that, in case of 19 variables (related to the feeling of safety and the quality of meat, consumer awareness, and attitudes when buying meat, and the ASF market impact), there were at least two groups of respondents that statistically significantly differ regarding the sociodemographic variables and knowledge about the term ASF, disease spread concern, public awareness, and disease spread control. In the conducted survey, more than half of the respondents (54%) consumed pork 2–3 times a week, 51% of respondents were fully familiar with the term ASF, 37% were somewhat familiar, and 12% were unfamiliar therewith, or had no information thereabout. As a source of information about ASF, a majority of respondents mentioned television and the Internet (94%). A part of the respondents (37%) believed that the competent institutions had adequately informed the public about the emergence of ASF, 25% agreed to some extent, and 22% of the respondents believed that the public was not adequately informed. The majority of respondents (72%) was aware that ASF did not pose a risk to humans, and 92% of respondents declared that they had not changed their habi

Klima je sustav koji se konstantno mijenja djelovanjem sunčeve i vulkanske aktivnosti te astronomskih parametara, a kroz zadnje stoljeće i povećanjem ljudskih aktivnosti. Upravo ljudska aktivnost je povećala atmosferske koncentracije stakleničkih plinova i uzrokovala porast temperature. Mjerenja pokazuju da je zatopljenje izraženije nad kopnom nego nad morem, odnosno da je jače nad Europom, Sjevernom Amerikom i Azijom, nego nad Australijom, Afrikom i južnom Amerikom. U Republici Hrvatskoj porast temperatura izraženiji je na obali nego u kontinentalnim dijelovima zemlje, ali je taj porast na priobalju izraženiji u toplom dijelu godine, dok je u kopnenim područjima taj porast izraženiji tijekom zimskog perioda. Upravo to povećanje temperatura u zimskom dijelu godine pogađa proizvođače domaće šunke i ostalih suhomesnatih proizvoda u kontinentalnom dijelu zemlje. U tradicionalnoj proizvodnji šunki proizvođači su šunke stavljali na zrenje najčešće u tavanske prostore kuća, gdje je bio zadovoljavajući protok zraka, oslanjajući se na utjecaj prirode tj. klimu toga dijela godine. Promjenom klime, došlo je do već spomenutih povišenih temperatura, koje u fazi zrenja šunki negativno utječu na kvalitetu samog proizvoda te je cilj ovoga rada ukazati kako te promjene utječu na dugogodišnju tradicijsku proizvodnju šunki i kako je za budućnost nužno uvođenje promjena u tu proizvodnju., The climate is a system that is constantly changing due to solar and volcanic activities, astronomical parameters, and also due to the increase of human activities throughout the last century. Human activity increased the atmospheric concentrations of greenhouse gases and caused a temperature rise. Measurements show that the warming is more pronounced over the land than over the sea, i.e. it is stronger over Europe, North America, and Asia; than over Australia, Africa, and South America. In the Republic of Croatia, the increase in temperatures is more pronounced on the coast than in the continental parts of the country, but this increase on the coast is manifested in the warm part of the year, while in the inland areas, the increase is manifested during the winter period. This increase in temperatures in the winter part of the year affects the producers of domestic ham and other dried meat products in the continental part of the country. In traditional ham production, the producers usually placed ham for ripening in the attic spaces of houses, where there was a satisfactory air flow, relying on the influence of nature, i.e., the climate of that part of the year. In traditional ham production, the producers usually placed ham for ripening in the attic spaces of houses, where there was a satisfactory air flow, relying on the influence of nature, i.e. the climate of that part of the year. Given that climate change is already present and that it directly affects the agricultural sector, this paper aimed to show how these changes affect the long-standing traditional production of ham and how it is necessary to introduce production changes in the future.

Cilj ovoga istraživanja bio je utvrditi utjecaj dodatka propolisa i/ili pčelinjeg peluda krmnim smjesama brojlera na sastav mikrobiološke flore voljke. Istraživanje je provedeno na ukupno 200 jednodnevnih pilića hibrida Ross 308 ravnomjerno raspoređenih spolova, koji su bili podijeljeni u pet skupina. Tijekom cijeloga pokusa kontrolna je skupina pilića hranjena krmnom smjesom, dok su pokusne skupine pilića hranjene istom krmnom smjesom uz dodatak propolisa i pčelinjeg peluda, svakim dodatkom zasebno ili u kombinaciji u određenome omjeru. Tov pilića trajao je 42 dana, podnim načinom držanja na stelji od drvene strugotine. Pilići su od 1. do 21. dana istraživanja bili hranjeni standardnom krmnom smjesom starter, a od 22. do 42. dana istraživanja krmnom smjesom finišer. Hranidba kao i napajanje pilića tijekom istraživanja bili su po volji. Na kraju istraživanja, 42. dan te nakon 10-satnog gladovanja slučajnim je odabirom žrtvovano po 10 pilića iz svake skupine. U sterilne bočice uzeti su uzorci sadržaja voljki u kojima se u ovlaštenom mikrobiološkom laboratoriju utvrđivao ukupni broj bakterija, broj bakterija iz roda Enterobacteriaceae te broj bakterija iz roda Lactobacillus. Mikrobiološka analiza sadržaja voljke pokazala je kako među skupinama pilića nisu postojale statistički značajne razlike u ukupnom broju bakterija i broju bakterija iz roda Lactobacillus dok su postojale statistički značajne razlike u broju bakterija iz roda Enterobacteriaceae (P=0,042) u sadržaju voljke pilića kontrolne i pokusnih skupina. Provedeno istraživanje potvrdilo je kako dodatak propolisa i/ili pčelinjeg peluda krmnoj smjesi za tov pilića značajno pozitivno utječe na pojavu korisnih i patogenih mikroorganizama u sadržaju voljke brojlera, što se očitovalo statistički značajno manjom vrijednosti broja bakterija iz roda Enterobacteriaceae u sadržaju voljke pilića pokusnih skupina 42. dana tova u odnosu na piliće kontrolne skupine., The aim of this study was to determine the influence of the addition of propolis and/or bee pollen to broiler feed mixtures on the composition of the microbiological flora of a broiler’s crop. The study was conducted on a total of 200 one-dayold chickens of the Ross 308 hybrid, evenly distributed between the sexes, which were divided into five groups. During the entire experiment, the control group of chickens was fed with a feed mixture, while the experimental groups of chickens were fed with the same feed mixture with the addition of propolis and bee pollen, each additive separately or in combination in a certain ratio. Fattening was conducted on the wooden sawdust, and lasted for 42 days. From days 1-21 of the study chickens were fed a feed mixture of starter, and from days 22-42 of the study they were fed a finisher feed mixture. During the study, feed and water were given to chickens’ ad libitum. At the end of the study, on the 42nd day and after a 10-hour starvation, 10 chickens were randomly selected from each group and sacrificed. Samples of the broiler’s crop contents were taken in sterile vials, in which the total number of bacteria, the number of bacteria from the genus Enterobacteriaceae and the number of bacteria from the genus Lactobacillus were determined in an authorized microbiological laboratory. Microbiological analysis of the broiler’s crop contents showed that there were no statistically significant differences between the groups of chickens in the total number of bacteria and the number of bacteria from the genus Lactobacillus, while there were statistically significant differences in the number of bacteria from the genus Enterobacteriaceae (P=0.042) in the broiler’s crop content of the chickens of the control and experimental groups. The present study confirmed that the addition of propolis and/or bee pollen to the feed mixtures has a significantly positive effect on the occurrence of beneficial and pathogenic microorganisms in the contents of

Republika Hrvatska zbog svojih klimatskih, zemljopisnih i tradicijskih osobitosti ima bogatu tradiciju proizvodnje i pripreme različitih suhomesnatih proizvoda koji se odlikuju posebnom kvalitetom i tradicionalnim načinom proizvodnje. Šunka i pršut su tako među najpoznatijim suhomesnatim proizvodima kod nas, a kategoriziramo ih kao trajne suhomesnate proizvode od svinjskog mesa. Razlika između šunki i pršuta je u obradi butova i tehnologiji proizvodnje. Najpoznatija hrvatska šunka je slavonska šunka koja se proizvodi od obrađenog svinjskog buta iz kojega se vadi križna kost (os sacrum) i zdjelične kosti (bočna sjedna i preponska) te se donji rub buta polukružno zaobli, kako bi bio oko 6 cm od glave bedrene kosti. Nakon toga u but se utrljava sol (suho soljenje/salamurenje) ili se but potapa u salamuru (vlažno solenje/salamurenje) kroz 30 dana, poslije čega slijedi dimljenje (sušenje) na dimu drveta ili strugotine jasena, bukve, graba ili hrasta. Po završetku dimljenja pristupa se završnoj fazi tzv. zrenju šunki, u posebnim prostorijama s optimalnom mikroklimom, kroz 7-8 mjeseci, ovisno o masi buta. Najpoznatiji hrvatski pršuti su: Dalmatinski pršut, Istarski pršut, Drniški pršut i Krčki pršut. Ovi pršuti razlikuju se po tehnologiji proizvodnje, a prema Pravilniku o mesnim proizvodima koji je na snazi u Republici Hrvatskoj, svi ti pršuti su proizvodi od svinjskog buta sa kostima, sa ili bez kože i potkožnog masnog tkiva, sa ili bez nogice, i zdjeličnih kostiju, bez repa, sa ili bez dodataka začina, koji se konzerviraju postupkom suhog soljenja ili salamurenja, sa ili bez dimljenja te podvrgnutim procesima sušenja i zrenja kroz najmanje 9 mjeseci. Da bi se proizvela kvalitetna šunka ili pršut, neophodno je osigurati kvalitetnu osnovnu sirovinu (meso buta). Na kvalitetu svinjskih polovica utječe uz genetske (genotip svinja) i niz paragenetskih čimbenika: hranidba, sustav držanja, dob svinja, spol, kastracija, završna tjelesna masa svinja, postupak sa svinjama prije kla, Due to its climatic, geographical and traditional aspects, the Republic of Croatia has a rich tradition of production and preparation of various cured meat products that are characterized by a special quality and traditional method of production. Ham and prosciutto are thus among the most famous cured meat products in Croatia, and are categorized as permanent cured meat pork products. The difference between ham and prosciutto is in the processing of the legs and the production technology. The most famous is Slavonian ham, which is made from processed pork leg with removed sacrum and pelvic bones, whereas the thigh lower edge is semi circularly rounded to about 6 cm from the femoral head. Afterwards, salt (wet salting/brine) is rubbed into the leg or the leg is immersed in brine (dry salting/brine), for 30 days followed by smoking by wood smoke or by ash, beech, hornbeam or oak sawdust smoke. After smoking follows the final stage of hams maturing which takes place in special rooms with a optimal microclimate for 7-8 months, depending on the hem weight. The most famous Croatian prosciuttos are: Dalmatian prosciutto, Istrian prosciutto, Drniš prosciutto and Krk prosciutto. These hams differ in production technology, and according to the Ordinance on meat products which is in force in the Republic of Croatia, all these hams are pork leg products with bones, with or without skin and subcutaneous fat, with or without legs, and pelvic bones, without tail, with or without the addition of spices, preserved by dry salting or brining, with or without smoking and subjected to drying and maturing processes for at least 9 months. In order to produce quality ham or prosciutto, it is necessary to provide a quality basic raw material (ham meat). The quality of pig carcasses is affected by genetic (pig’s genotype) and a number of paragenetic factors: nutrition, housing system, age of pigs, sex, castration, final body weight of pigs, procedure with pigs before slaughter, ham and prosc

Cilj ovog istraživanja bio je utvrditi utjecaj dodatka kamilice i koprive kao prirodnih dodataka u hranidbi tovnih pilića na kvalitetu njihova mesa. Istraživanje je provedeno na 120 jednodnevnih pilića hibrida Ross 308, podijeljenih u 4 skupine. Kontrolna (K) skupina bez prirodnih dodataka u kompletnoj krmnoj smjesi te tri pokusne skupine (P1, P2, P3): P1 skupina uz dodatak 2 % koprive, P2 uz dodatak 2 % kamilice te P3 uz dodatak 1 % koprive + 1 % kamilice u kompletnim krmnim smjesama. Tov pilića trajao je 6 tjedana. Od 1. do 21. dana istraživanja pilići su bili hranjeni standardnom krmnom smjesom starter (22,05 % sirovih bjelančevina), a od 22. do 42. dana istraživanja krmnom smjesom finišer (20,18 % sirovih bjelančevina). Istraživanjem je utvrđeno kako je pokusna skupina P3 imala statistički značajno niže žive mase i mase trupa u odnosu na K, P1 i P2 skupinu pilića (P<0,01). Uz to utvrđeno je kako je postojala statistički značajna razlika u udjelima leđa sa zdjelicom između P3 i K skupine pilića (P<0,005) te statistički značajna razlika u udjelu vrata između K i P2 skupine pilića (P<0,005). Postojala je statistički značajna razlika (P<0,05) u vrijednostima pH1 i pH2, u vrijednostima boje kože CIE a* (P<0,05) i CIE b* (P<0,01) te boji mesa u CIE L* (P<0,05) parametru, dok kod kemijskog sastava pilećih prsa nije utvrđena statistički značajna razlika između kontrolne i pokusnih skupina niti kod jednog promatranog pokazatelja. Istraživanje je potvrdilo moguću primjenu kamilice i koprive kao prirodnih dodataka u hranidbi pilića jer spomenuti prirodni dodatci svojim bioaktivnim komponentama učinkovito djeluju na pigmentaciju kože što takve proizvode čini potencijalno privlačnijim krajnjim potrošačima te utječe na njihov odabir i odluku o kupnji upravo takvih proizvoda., The aim of this study was to determine the influence of the addition of chamomile and nettle as natural additives in the feeding of broilers on the quality of their meat. The study was conducted on 120 one-day-old Ross 308 hybrid chickens, divided into 4 groups. Control (K) group without natural additives in the complete feed mixture and three experimental groups (P1, P2, P3): P1 group with the addition of 2% nettle, P2 group with the addition of 2% chamomile and P3 group with the addition of 1% nettle + 1% chamomile in complete feed mixtures. Chicken fattening lasted 6 weeks. From the 1st to the 21st day of the study, the chickens were fed a standard starter feed mixture (22.05% of crude protein), and from the 22nd to the 42nd day of the study with a finisher feed mixture (20.18% of crude protein). The study found that the experimental group P3 had statistically significantly lower live weight and carcass weight compared to K, P1 and P2 groups of chickens (P <0.01). In addition, it was found that there was a statistically significant difference in the shares of the back with the pelvis between P3 and K group of chickens (P <0.005) and a statistically significant difference in the share of the neck between K and P2 group of chickens (P <0.005). There was a statistically significant difference (P<0.05) in the values of pH1 and pH2, in the values of skin color CIE a * (P<0.05) and CIE b * (P<0.01) and meat color in CIE L * (P<0.05) parameter, while in the chemical composition of chicken breasts no statistically significant difference was found between the control and experimental groups in any of the observed indicators. Research has confirmed the possible use of chamomile and nettle as natural additives in chickens feeding because these natural additives with their bioactive components are effective in skin pigmentation, which makes such products potentially more attractive to consumers and influences their choice and decision to buy such products.