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The effects of ripening time (12 and 18 months) on physicochemical parameters, sensory properties, and volatile compounds of biceps femoris (BF) and semimembranosus (SM) muscles of smoked dry-cured ham "Dalmatinski pršut" were studied. Water, fat, protein, ash and NaCl content, water activity (aw), pH and colour parameters (L*a*b*) were determined in all samples of smoked dry-cured ham. The degree of fat oxidation was determined by the TBARS method. Free fatty acids were analysed by gas chromatography (GC), while volatile compounds were isolated by headspace solid-phase microextraction (SPME) and analysed by gas chromatography/mass spectrometry (GC/MS). Sensory evaluation was performed by quantitative descriptive analysis (QDA) and 16 attributes were analysed. The different processing time did not affect pH and ash content, but both muscles showed lower aw, water, NaCl and protein content. The L* value decreased after 18 months of processing while the a* and b* values were not affected by processing time. The TBARS value was not affected by processing time or muscle location. Prolonged ripening did not affect SFA, MUFA, and PUFA content in either muscle. Eighty-eight volatile compounds were identified, and at 18 months of ripening, the amount of all identified groups of compounds was higher. Aldehydes were the predominant group, followed by phenols, alcohols, ketones, aromatic hydrocarbons, esters, aliphatic hydrocarbons, terpenes, and acids. Sensory analysis showed that processing time improved odour intensity, red colour, marbling, and juiciness, while fat colour, colour homogeneity, sheen, saltiness, and hardness decreased.

Lipolytic and oxidative changes of intramuscular lipids during the dry-cured ham processing have a significant impact on the final quality of the product. An objective of this study was to investigate lipolysis and lipid oxidation in Biceps femoris (BF) and Semimembranosus (SM) muscles throughout the 12- month production period of smoked dry-cured ham at 5 different stages (raw ham, after salting, after smoking, after drying, after ripening). Lipolysis and lipid oxidation were analysed by the total fat content, free fatty acids (FFA) composition and thiobarbituric acid reactive substances (TBARS) test values. Total fat content in both muscles increased after the drying stage, with significantly higher (p0.05) on the proportion of SFA, MUFA, and PUFA. Lipid oxidation increased in BF and SM throughout the process of production, from 0.13 to 0.45 mg MDA/kg and 0.13 to 0.53 mg MDA/kg, respectively. The external location of the SM muscle due to stronger dehydration resulted in significantly higher (p

Monografija je objavljena povodom obilježavanja 20. obljetnice postojanja Udruge za znanost o peradi (UZP). Peradarstvo u Hrvatskoj ima dugu tradiciju, a začeci intenzivne peradarske proizvodnje sežu u 60. godine prošloga stoljeća. Nekoliko se znanstvenih institucija bavilo edukacijom studenata i peradara te razvojem peradarstva. Iz njih i neposredne peradarske proizvodnje dolaze članovi udruge. Ona okuplja stručnjake različitih profesija na bilo koji način povezane s peradarstvom. Monografija se sastoji od nekoliko cjelina. U povijesnom dijelu sažeto je opisan razvoj peradarstva na području Republike Hrvatske uz nešto detaljniji prikaz stanja u posljednjih dvadeset godina u vremenu otkako djeluje UZP. Predstavljena je Svjetska udruga za znanost o peradi (WPSA) i njezina sastavnica Europska federacija kojoj se ubrzo po osnivanju pridružila i UZP. Opisan je i kontekst u kojem se rodila ideja o osnivanju podružnice WPSA u Hrvatskoj. Najopsežnije poglavlje u ovoj knjizi obuhvaća područja djelovanja Udruge: suradnju s privrednicima i znanstvenim institucijama, organizaciju znanstvenih i stručnih skupova u Hrvatskoj te suradnju u međunarodnim događanjima. Tijekom 20 godina djelovanja UZP-a, a osobito povodom održavanja Europske konferencije 2018. godine, mnogi su mediji pratili i popularizirali njezin rad pa je prikazan i kratak pogled u medijskih objava istaknutih članova.

Nastavljeno je istraživanje povoljnog učinka dodatka 0, 5% aluvijalnog depozitnog nanosa holocenskog minerala (ADNEM) u krmu tovnih pilića, ali na način kojim bi se spoznalo optimalno razdoblje tova za njegovu primjenu s obzirom na proizvodni uspjeh i tvorbu kolagena u prsnom mišićju. Preliminarnim ograničenim istraživanjem postignut je bolji učinak dodatka 0, 5% negoli 1, 0% ADNEM-a. Zato je u ovom mikropokusu ADNEM dodavan skupinama pilića bilo u početnu, završnu I. odnosno završnu II. smjesu u količini od 0, 5% te su bilježeni pokazatelji uspješnosti tova. Dvije usporedne skupine pilića jele su ADNEM (0, 5%) tijekom cijelog razdoblja tova odnosno uopće ga nisu jele. Pokazalo se da je ADNEM dodan u prvih 11 dana tova jednako učinkovit kao i onaj koji se davao tijekom svih 35 dana tova. Tvorba kolagena u utovljenih pilića dviju kontrolnih skupina bila je veća kod skupine koja je neprestano jela hranu s dodanih 0, 5% ADNEM-a. S obzirom na relativno malen broj pretraženih uzoraka mišićja ovaj se rezultat ne može nužno pripisati povećanoj tvorbi kolagena, već i drugim čimbenicima, ponajprije mineralnom sastavu ADNEM- a, ali i dobi pilića. Uspjeh makropokusa u farmskom tovu pilića potvrdio je zapažanja u oba preliminarna pokusa. Pilići koji su jeli dodani ADNEM (34.900 pilića) postigli su europski indeks učinkovitosti (EPEF) 342, a oni koji ga nisu jeli 327, što je za 15 indeksnih jedinica manje. Također u dobi četiri tjedna tjelesna masa im je bila 1555 g prema 1438 g, što ukazuje na mogućnost skraćenja tova ako se u krmnu smjesu primiješa 0, 5% ADNEM-a. Najznačajnije je zapažanje uspješnosti mehaničkog odvajanja prsnog mišićja, koja je u pilića s dodanim ADNEM-om bila potpuna, dok je usporedno u pilića bez dodanog ADNEM-a u krmnu smjesu približno 2% mišića bilo gnjecavo i neiskoristivo za stavljanje na tržište kao file. Potreban je nastavak istraživanja kako bi se razjasnili čimbenici koji dovode do poboljšanja proizvodne uspješnosti tova pilića uz primjenu ADNEM-a.

Dry-cured ham is a traditional meat product highly appreciated by consumers. Smoked dry- cured ham processing has several stages of production: salting, smoking, drying and ripening where many biochemical changes occur. Proteins as the most abundant organic structures in meat undergo intense proteolysis during dry-cured ham production. Under specific proteolytic enzymes proteins are broken into peptides and amino acids. Nowadays, protein oxidation is an innovative topic which is gaining more and more interest in the field of meat science. The quantification of protein carbonyls through the dinitrophenylhydrazine (DNPH) method is the routine method for assessing protein oxidation in food systems. Two carbonyls, a-aminoadipic and y-glutamic semialdehydes (AAS and GGS) are active compounds that have been highlighted as biomarkers of oxidative damage to proteins. So, the aim of this research was to determine proteolytic changes in Biceps femoris (BF) and Semimembranosus (SM) muscles of smoked dry- cured ham after salting and smoking stage of production. Physico-chemical composition (water, fat, protein, ash and salt content) and concentration of amino acids were determined. The rate of protein breakage (proteolysis index), as well as quantification of protein carbonyls (DNPH method), was studied. AAS and GGS were determined using liquid chromatography-electrospray ionization, mass spectrometry (LC-ESI-MS) procedure. Both muscles showed lower water content and higher proteolysis index after salting and smoking. BF had lower lipid, protein and salt contents and higher moisture than SM. The proteolysis index increased with time of processing in both muscles. Amino acids concentrations increased significantly (P0.05) while AAS and GGS increased significantly (P

Akrilamid nastaje kao prirodni nusproizvod prilikom pečenja ili prženja hrane, spajanjem bjelančevina i šećera pod utjecajem visoke temperature u novu molekulu, pri čemu nastaju pigmenti i aromatične tvari (tamna boja i specifičan okus pečenih proizvoda, hrskavost). U hranu koja najviše doprinosi unosu akrilamida ubrajaju se proizvodi od krumpira, kava te pekarski i ostali proizvodi od žitarica. Zbog male molekularne mase, akrilamid se brzo i lako apsorbira u crijevima te se putem krvožilnog sustava distribuira po organizmu. Zbog svega navedenog, količina akrilamida u hrani treba biti što je niže moguća. Za procjenu izloženosti koristili su se podaci monitoringa hrane za tri godine (2014. – 2016.) te podaci o potrošnji hrane u Hrvatskoj dobiveni iz istraživanja koje je provela Hrvatska agencija za hranu tijekom 2011. i 2012. godine. Kako je akrilamid kontaminant koji ima kancerogen i genotoksičan učinak, koristio se MOE pristup (eng. margin of exposure) pri kojem se uzela u obzir vrijednost kronične izloženosti odrasle populacije RH. Uzimajući u obzir dobivene rezultate može se zaključiti kako se zabrinutost zbog unosa akrilamida ne može isključiti, te da ukupnoj izloženosti unosu akrilamida najviše doprinosi pomfrit (23, 94 %), turska kava (13, 95 %), kruh i peciva (12, 83 %), čips (12, 28 %), keksi (10, 74 %), grickalice (8, 98 %) te žitarice (5, 18 %).

Croatian dry-cured hams are traditional meat products with excellent consumer acceptance. One of the phases of production include salting with addition of spices (Istrian and Krk dry- cured ham) and smoking (Dalmatian and Drniš dry-cured ham) which makes them susceptible to polycyclic aromatic hydrocarbons (PAHs) contamination. The aim of this study was to determine PAH content in four types of Croatian dry-cured hams (Dalmatian, Drniš, Krk and Istrian) from four different processing methods (differences in primary leg treatment, salting and smoking phase). Determination and quantification of PAHs was performed by HPLC with fluorescence detection. Out of 15 investigated PAHs, 13 compounds were detected. The total average BaP and PAH4 levels obtained from dry-cured hams ranged from 0.05-0.10 μg/kg and 0.41-0.67 μg/kg. Surprisingly, no significant differences were found between dry- cured hams in terms of BaP, PAH4, PAH8 and PAH 15 contents, although Krk and Istrian dry-cured ham manufacturing processes does not include smoking phase. The majority of PAHs detected in non- smoked dry-cured hams come from spices added in salting phase. BaP and PAH4 contents found in dry-cured ham samples did not exceed the currently legal levels according to the European legislation.

Turopolje pig (TP) is a local Croatian pig breed which nearly extinct in the second half of the 20th century. Currently, despite the state support, the TP breed is still endangered and to self-sustain it a new conservation strategy, based on its traditional production system and products with an enhanced added value, is needed. So far, a little information is available on quality traits of TP meat products, including the effects of locally available feeding resources or processing innovations aimed at reducing the potentially undesirable compounds. Hence, the objective of present study was to examine the effect of animal’s diet (acorn supplementation or conventional), processing method (standard, less salting or less smoking) and muscle type (m. biceps femoris – BF or m. semimembranosus – SM) on quality traits of dry-cured hams produced from TP breed. Tested hams (n=30) were produced by the same basic process (dressing, dry salting, smoking and drying) and were equally distributed by investigated effects. Sampling of ham, caudal part with BF and SM muscles, for chemical analysis was performed when products were about 15 months old. The quality traits of ripe ham, including processing loss percentage, pH and water activity (aw) values, salt (NaCl), moisture, fat and protein content, proteolysis index, CIE L*, a*, b* colour and texture profile analysis (TPA), were determined. Differences between effects were analysed by the general linear model (GLM) procedure of SAS 9.4 at an alpha level of 0.05. Results showed that hams from acorn supplementation had lost less weight and were higher in moisture and lower in proteins, with a higher proteolysis index and colour b*. The method of processing affected only less salted hams which had a lighter (L*) muscle colour and were lower in NaCl content but with a higher aw and pH values and more pronounced proteolysis. Finally, a strong effect of muscle type was observed: compared to SM, BF had lower protein content but was higher in moisture and NaCl content, proteolysis index and L*, a*, b* colours, and exhibited softer texture with lower values of hardness, gumminess and chewiness. In conclusion, this study indicated a notable effects of animal’s diet, processing method and muscle location on dry-cured hams quality, most prominently in terms of higher moisture retention and processing yield in “acorn-fed” hams, the impaired quality and conservation parameters in hams with salt reduction, and lower dehydration, more intensive colour, softer texture and higher saltiness of BF muscle.

Within conducted research it has been attempted to determine to what amount altitude, ie. change of climate factors due to rise in altitude, affects change in certain quality parameters of meat in three researched species of big game (Red deer (Cervus elaphus) ; Roe deer (Capreolus capreolus) and wild boar (Sus scrofa)). Research has been conducted in altogether seven hunting grounds of central Croatia from which 3 are lowland type with average altitude below 100m, while 4 are hill and mountain type with average altitude over 200m. As part of regular shooting bag 160 specimens of Musculus biceps femoris of researched species has been collected altogether, they have been sorted out by species, sex and age. Meat quality analysis has been conducted by the Department for meat and fish technology at Faculty of food technology and biotechnology. Information on climate indicators has been taken from Meteorological and hydrological service Croatia. Preliminary results show that rise in altitude leads to increase of average amount of rainfall, decrease in mean annual temperature and increase of average number of days under the snow. Conducted analysis determined that there is a significant positive correlation between number of warm and hot days, warm nights and protein share in researched muscle in Red deer. Also in the same species there has been determined a strong negative correlation between number of cold and freezing days, number of days under the snow and precipitation and share of protein in researched meat. Positive correlation has been established between temperature and meat color in the spectrum from blue to yellow color (b*). In Roe deer it has been determined that pH values, water holding capacity and some color indicators (L* and a*) of researched meat are in positive correlation with temperature and in a negative correlation with precipitation and number of days under snow. Even though in wild boar there is order in relations of certain researched quality indicators and climate factors, significant correlation has not been recorded. Based on conducted analysis and shown results it can be concluded that increase in altitude and change in climate factors leads to change in meat quality indicators of three researched big game species, and that in some cases significant correlations in researched indicators have been recorded.

Cilj ovoga istraživanja bio je odrediti parametre kvalitete svježeg pilećeg mesa nakon tretmana ultrazvukom visokog intenziteta. Rezultati su pokazali da ne postoji značajna razlika u ukupnom broju bakterija između tretmana u ultrazvučnoj kupelji kroz 5 i 15 minuta u ispitanim uzorcima pilećeg mesa te da tretman ultrazvukom nema trajan učinak na uništavanje bakterija u pilećem mesu. Nasuprot tomu, funkcionalna svojstva pilećeg mesa su poboljšana tretmanom ultrazvukom u trajanju od 5 minuta pri frekvenciji 37 kHz, snazi 380 W i amplitudi 100%., The aim of this study was to determine quality parameters of raw chicken meat after treatment with high power ultrasound. The results showed that there was no significant difference in the total number of bacteria between the samples treated in ultrasonic bath for 5 and 15 minutes and that ultrasound treatment had no lasting effect on destruction of bacteria in chicken meat. In contrast, functional properties of chicken meat were improved by treatment with ultrasound for 5 minutes at a frequency of 37 kHz, 380 W power and amplitude of 100%.

Turopolje pig (TP) is an endangered Croatian autochthonous breed typically reared in an outdoor production system linked to local oak forests and marsh meadows in Turopolje region in Central Croatia. To self-sustain TP breed the utilization of meat products with an added value has recently been proposed in TREASURE* project. So far a little information is available on the quality attributes of TP meat products, including the effect of locally available feeding resources. Hence, present study aimed to examine the quality and aromatic profile of dry-fermented sausages of TP that were reared in similar conditions but fed either conventional (CF) or acorn supplemented (AF) finishing diet. The quality of end product, including its pH and aw value, moisture, fat and protein content, fatty acid (FA) profile, oxidative stability, texture profile analysis (TPA), sensory evaluation and aromatic profile were determined. Data were analyzed by TTEST or NPAR1WAY (for sensory data) procedure at an alpha level of 0.05. Compared to CF, AF sausages tended (P

Dry-cured meat products, mainly from pork meat, have a huge impact on the economy of Mediterranean countries, where a great variety of smoked meat products are produced.[1] Dry-cured ham is a traditional product with a strong presence in markets in the Mediterranean area and it is very popular with European consumers. The aroma is a key attribute that impacts the overall acceptance of dry-cured hams and is due to the presence of many volatile compounds, most of them produced by chemical and enzymatic mechanisms during the post-mortem process ; the main biochemical reactions being lipolysis and proteolysis.[2, 3] If smoking phase is included in dry-cured ham production phenolic components of the smoke contribute to the flavour and aroma of the product so the aim of this research was to determine volatile flavour compounds of smoked dry-cured ham by using headspace-solid phase microextraction and gas chromatography–mass spectrometry (GC–MS). Samples of smoked dry-cured ham were also evaluated by measuring chemical characteristics: moisture, protein, fat, ash and NaCl content. Colour (L*, a*, b*) was also determined. 88 volatile compounds of smoked dry-cured ham were identified and 15 of them were quantified. Identified volatile compounds belonged to several classes of chemical: 23 aldehydes, 16 phenols, 10 alcohols, 4 terpenes, 12 aromatic hydrocarbons, 7 alkanes and alkenes, 8 ketones, 4 esters and 4 acids. Aldehydes (50%) and phenols (24%) were the most abundant group of compounds. Investigated dry-cured hams contained 43.6% water, 33.5% protein, 11.9% fat and 6.7% NaCl. Smoked dry-cured hams have higher L* and b* values and lower a* values than non-smoked.

It is generally assumed that food is safe for its intended use for human consumption. However, food could be accidentally (unintentionally) or deliberately (intentionally) contaminated by chemical, physical or microbial hazards. Regrettably, companies and sometimes, even governments attempt to hide incidents to protect their image. The consequences can be severe, leading to illnesses and even deaths. Employees or others who know about such incidents often do not dare to report them because of the potential personal consequences. Cereal products are no exception, although the incidents associated with these products occur rarely. Globalization has increased the possibility of incidents. Since an incident could happen, there are concerns about actual or suspected threats to the safety or quality of food that require intervention to protect consumers. All hazards have to be measured and controlled. For that reason it is of utmost importance to manage food safety, in all steps among which an (anonymus) global alert system (an essential element of an effective food safety system) would be very important across the global supply chain while ensuring regulatory compliance.

Wild game has always been used in human consumption. With the development of gatherer society the first activity was wild animal hunting, and later followed their domestication, crossbreeding and cultivation with the purpose of producing meat. Lately, much attention is paid to food being produced in an ecological manner without using blends, preparations and other artificially produced nourishments that encourage growth and breeding of animals in order to get as large quantities of meat in the shortest amount of time and in the smallest territory (Tomljanović, 2012). No matter whether it is about management with the purpose of meat production or for the purpose of selling cull and trophies, the working principle and obtaining meat have changed over time with the development of new techniques and technologies. During time hunting weapons gave become more precise, and ammunition more lethal. Animal killing has become almost instant, and with it the influential stress levels smaller (Tomljanović, 2012). On Croatian territory wild game meat exploitation is similar to one in Europe. It is less than one kilogram per capita in one year. Usage of wild game meat is greatly directed within the families of hunters (Tolušići sur., 2006), while the wild game meat market is reduced to very poor and sporadic offers in retails chains. In Republic of Croatia most meat is produced from wild boar (1 570 t), followed by roe meat (408 t) and by common deer (335 t). Meat production according to LPP for each individual species is on average the highest for wild boar and it is 1, 28 kg/ha, followed by common deer 0, 73 kg/ha and roe deer 0, 31kg/ha. The amount of meat that is being produces from three researched species of big game on average amounts to 0, 5 kg per capita. According to the number of registered hunters it turns out that annual production of meat from the three researched species amounts to 36, 8 kg/hunter, which is almost more than the half year need that on the level of Croatia amounts to 60 kg/capita, and more than third of the recommended annual need of 85 kg/capita (Balenović & Balenović, 2001). Financially speaking, annual production amounts to little over 60 million HRK and represents contribution to the economy. The determined problem, not only in Croatia but also in most European countries, is the insufficiently widespread market and still a pretty much closed circle of people that consume this meat.

The aim of this study was to determine the effect of ripening lenth, different recipes (traditional and industrial) and different meat quality on the physico-chemical properties of the Baranja kulen. Fat content (after 3 months 8.93% and at 6 months 12.61%) and protein content (after 3 months 35.83% to 41.16% after 6 months of ripening) increased. The water content after 6 months of ripening was 37.57% and decreased in comparison to kulen after 3 month of ripening (46.35%). Different meat quality influenced the color of kulen. Kulen with meat labeled B (pale meat) had the highest L* value and kulen meat labeled A (normal colour) had the highest a * value. The b * value was the highest in kulen with meat labeled B. Traditional kulen had a slightly higher average pH 5.67 than industrial kulen whose pH value was 5.27.

The aim of this study was to determine the effect of ripening lenth, different recipes (traditional and industrial) and different meat quality on the physico-chemical properties of the Baranja kulen. Fat content (after 3 months 8.93% and at 6 months 12.61%) and protein content (after 3 months 35.83% to 41.16% after 6 months of ripening) increased. The water content after 6 months of ripening was 37.57% and decreased in comparison to kulen after 3 month of ripening (46.35%). Different meat quality influenced the color of kulen. Kulen with meat labeled B (pale meat) had the highest L* value and kulen meat labeled A (normal colour) had the highest a * value. The b * value was the highest in kulen with meat labeled B. Traditional kulen had a slightly higher average pH 5.67 than industrial kulen whose pH value was 5.27.

Cilj ovog istraživanja bio je odrediti osnovni kemijski sastav te sastav masnih kiselina prsnog mišića (Musculus pectoralis major) divljih i uzgojenih fazana (Phasianus colchicus sp. L.). Osnovni kemijski sastav nije pokazao statistički značajnu razliku (p>0, 05). Prsni mišić fazana sadrži 72% vode, 0, 5-0, 7% masti, 26% proteina te 1, 3 % pepela. Najzastupljenije masne kiseline su oleinska (C18:1), palmitinska (C16:0) i stearinska (C18:0). Usporedbom sastava masnih kiselina uzgojenog i divljeg fazana, udio zasićenih masnih kiselina (SFA) nije se značajno razlikovao, dok je veći udio mononezasićenih masnih kiselina (MUFA), prvenstveno zbog visokog sadržaja oleinske kiseline, imao uzgojeni fazan, a veći udio polinezasićenih masnih kiselina (PUFA) divlji fazan. Omjer n-6/n-3 nije se razlikovao ovisno o uzgoju fazana te je iznosio 4, 76 (uzgojeni) i 4, 82 (divlji fazan). Zbog visokog sadržaja proteina i niskog sadržaja masti meso fazana nutritivno je vrlo kvalitetno.

The object of this study was to determine the effect of high hydrostatic pressure freezing and vacuum freezing on the sensory characteristics of chicken meat. Fresh fillets of chicken breasts were frozen with high hydrostatic pressure (150 MPa/30 min and 250 MPa/60 min) at -20ºC and vacuum frozen. Drip loss and colour were measured as well as sensory analysis of treated samples. The results showed that both methods of freezing caused drip loss. Higher pressure increases L* and b* values, while a* values are not affected. The colour of vacuum freeze chicken breast meat was darker and had higher a* and b* values compared with the samples treated by conventional freezing. The treatment with high hydrostatic pressure of 150 MPa and vacuum freezing had no significant effect on sensory characteristics of chicken meat, while the samples treated with pressure of 250 MPa showed statistically significant difference in overall satisfaction, tenderness and acceptability of the chicken breast meat.