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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 areas (10, 20, and 30 mm; n = 240), and fiber orientations (vertical vs. horizontal) on the EZ-DripLoss in chicken breast meat measured across a period of five days. The influence of sample area on the EZ-DripLoss of chicken breast meat with respect to the fiber orientation and across the five-day measurement interval was significant between 10 and 30 mm samples, and between 20 and 30 mm samples (p < 0.001). The estimated regression coefficient showed that EZ-DripLoss for the samples with horizontal and vertical fiber direction of 10 and 20 mm, significantly increased by 0.04% per hour, while for the samples with vertical fiber direction whose diameter was 30 mm, it significantly increased by 0.06% per hour, and for the horizontal fiber direction, it significantly increased by 0.07% per hour. The samples with vertical fiber orientation had 0.50% greater EZ-DripLoss compared to the samples with horizontal fiber orientation. EZ-DripLoss evaluation in chicken breast should be performed with a sample core diameter of 20 mm, a vertical fiber orientation, and over the course of longer measurement intervals.
Ana Kaić; Zlatko Janječić; Andrija Žanetić; Nikolina Kelava Ugarković; Klemen Potočnik. EZ-DripLoss Assessment in Chicken Breast Meat Using Different Sample Areas, Fiber Orientation, and Measurement Intervals. Animals 2021, 11, 1095 .
AMA StyleAna Kaić, Zlatko Janječić, Andrija Žanetić, Nikolina Kelava Ugarković, Klemen Potočnik. EZ-DripLoss Assessment in Chicken Breast Meat Using Different Sample Areas, Fiber Orientation, and Measurement Intervals. Animals. 2021; 11 (4):1095.
Chicago/Turabian StyleAna Kaić; Zlatko Janječić; Andrija Žanetić; Nikolina Kelava Ugarković; Klemen Potočnik. 2021. "EZ-DripLoss Assessment in Chicken Breast Meat Using Different Sample Areas, Fiber Orientation, and Measurement Intervals." Animals 11, no. 4: 1095.
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 our knowledge, there is no research comparing drip loss methods and their relation with pH and color in mutton. This study aimed to assess drip loss measurements in mutton taken by different methods (EZ and bag – BM) and their relationship with pH values and color. Mutton samples (Musculus longissimus thoracis et lumborum) originating from 20 ewes of Istrian sheep were used to examine the effect of the method on drip loss after 24 h (EZ24 vs. BM24) and 48 h (EZ48 vs. BM48). Furthermore, correlations between drip loss, pH value, and color were analyzed. The statistical analysis was conducted in R programming environment by using different packages. Within the EZ method there was no significant difference (p>0.05) between ventral and dorsal sample cores used for the assessment of EZ drip loss. Drip loss measured with the same method at two different points of time (24 and 48 h) differed significantly (p0.05). Drip loss cannot be predicted with sufficient accuracy by using pH and color. EZ and BM method in mutton do not provide equivalent results for measuring drip loss. Comparisons of the results obtained with different methods should be avoided or at least performed with great precaution.
Ana Kaić; Ante Kasap; Ivan Širić; Boro Mioč. Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton. Archives Animal Breeding 2020, 63, 277 -281.
AMA StyleAna Kaić, Ante Kasap, Ivan Širić, Boro Mioč. Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton. Archives Animal Breeding. 2020; 63 (2):277-281.
Chicago/Turabian StyleAna Kaić; Ante Kasap; Ivan Širić; Boro Mioč. 2020. "Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton." Archives Animal Breeding 63, no. 2: 277-281.
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 je sveukupno bilo uključeno 12 životinja (6 muških i 6 ženskih) pasmine posavski konj. Prosječna dob životinja bila je 18 mjeseci (od 6 do 36 mjeseci). Uzorci mesa potrebni za daljnju analizu izuzeti su s najdužeg leđnog mišića (M. longissimus dorsi) nakon zrenja od 14, odnosno 28 dana. Dobiveni podaci analizirani su pomoću SAS/STAT softverskog paketa verzija 9.4. Utvrđene srednje vrijednosti za TL, CL i WBSF su bile kako slijedi: 8,41%, 19,24% i 26,04 N. Rezultati istraživanja ukazuju da spol, dob pri klanju i dužina zrenja značajno ne utječu na sposobnost zadržavanja vode i mekoću mesa posavskog konja (p>0,05). Istraživanjem su dobivene nove spoznaje o kakvoći mesa posavskog konja koje bi svakako trebale pridonijeti budućim istraživanjima u svrhu potpunijeg razumijevanja kakvoće konjskog mesa.
Ana Kaić; Klemen Potočnik; Ivan Širić; Barbara Luštrek; Silvester Žgur; Darija Gačić. Utjecaj spola, dobi pri klanju i dužine zrenja na sposobnost zadržavanja vode i mekoću mesa posavskog konja. Stočarstvo 2020, 74, 3 -8.
AMA StyleAna Kaić, Klemen Potočnik, Ivan Širić, Barbara Luštrek, Silvester Žgur, Darija Gačić. Utjecaj spola, dobi pri klanju i dužine zrenja na sposobnost zadržavanja vode i mekoću mesa posavskog konja. Stočarstvo. 2020; 74 (1-2):3-8.
Chicago/Turabian StyleAna Kaić; Klemen Potočnik; Ivan Širić; Barbara Luštrek; Silvester Žgur; Darija Gačić. 2020. "Utjecaj spola, dobi pri klanju i dužine zrenja na sposobnost zadržavanja vode i mekoću mesa posavskog konja." Stočarstvo 74, no. 1-2: 3-8.
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 ono je još uvijek nedovoljno istraženo. Pri tome svakako treba uzeti u obzir da je mekoća mesa pod utjecajem odvijanja brojnih strukturnih i biokemijskih promjena koje se ugrubo mogu podijeliti na one vezane uz sadržaj i svojstva vezivnog tkiva, sadržaj intramuskularne masti, dužinu sarkomere i degradaciju miofibrilarnih proteina. Njihove interakcije su kompleksne i dodatno ovisne o hlađenju, električnoj stimulaciji, načinu vješanja polovica, mehaničkom omekšavanju mesa, zrenju, korištenju različitih marinada te uvjetima tijekom termičke obrade. Izuzev toga, svakako treba uzeti u obzir sustav uzgoja, pasminu, spol, dob i anatomsku lokaciju. Istraživanja bi svakako trebala uzeti u obzir prethodno navedeno te se intenzivnije usmjeriti prema novim spoznajama i popularizaciji kakvoće konjskog mesa
Ana Kaić; Klemen Potočnik. Mekoća konjskog mesa. Meso 2019, 21, 71 -78.
AMA StyleAna Kaić, Klemen Potočnik. Mekoća konjskog mesa. Meso. 2019; 21 (1):71-78.
Chicago/Turabian StyleAna Kaić; Klemen Potočnik. 2019. "Mekoća konjskog mesa." Meso 21, no. 1: 71-78.
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 (73 samples) were collected on open market during five consecutive production seasons from the year 2011 to 2015, and quantitative descriptive analysis was performed. The results showed that 10 out of 18 sensory attributes were significantly different (P<0.05) between production seasons. Principal component analysis revealed that the first two principal components explained 45.53% of the total variance. It was found that the odor intensity and after-taste had the strongest positive correlations with the overall acceptability, whereas rancid flavor, mold aroma, bitterness and sourness had the strongest negative correlations. There was no clear separation of production seasons, and a lot of overlapping was observed because dry-cured hams within every production season originated from 12 to 18 individual producers on open market which raised product variability. However, it was possible to describe the seasonal pattern of every production season with specific sensory profile. It can be concluded that production season is a useful variable for describing changes of sensory traits in artisanal dry-cured ham manufacture.
Ivica Kos; Blanka Sinčić Pulić; Domagoj Gorup; Ana Kaić. Sensory profiles of artisanal smoked dry-cured ham as affected by production season. Journal of Central European Agriculture 2019, 20, 1089 -1098.
AMA StyleIvica Kos, Blanka Sinčić Pulić, Domagoj Gorup, Ana Kaić. Sensory profiles of artisanal smoked dry-cured ham as affected by production season. Journal of Central European Agriculture. 2019; 20 (4):1089-1098.
Chicago/Turabian StyleIvica Kos; Blanka Sinčić Pulić; Domagoj Gorup; Ana Kaić. 2019. "Sensory profiles of artisanal smoked dry-cured ham as affected by production season." Journal of Central European Agriculture 20, no. 4: 1089-1098.
The effects of breed, sex, age, muscle type (longissimus thoracis; LT vs semitendinosus; ST) and post mortem aging period (14 vs 28 days) on the physicochemical properties of horse meat were investigated. A total of 53 horses (21 females and 32 males) categorised into three groups (cold-blooded, CB; Posavje, P; crossbred, CS) were involved in this study. ST muscles showed a higher pH value, a greater intensity of lightness (L*) and yellowness, higher cooking losses and shear force values, and lower thawing losses than LT muscles. The breed affected only muscle redness, whereas sex had a minor effect on drip loss. An extended aging period was associated with higher thawing and cooking losses. An increase of age was followed by a decrease in pH value and L* value, and an increase in cooking loss and Warner–Bratzler shear force. An investigation of the interaction between muscle and aging showed that ST muscle with an aging period of 14 days had the lowest thawing losses. Among the numerous factors that can influence horse meat quality, the most important ones are age at slaughter and muscle type; these factors must be considered in the routine slaughtering practice and in further research.
Ana Kaić; Silvester Žgur; Barbara Luštrek; Klemen Potočnik. Physicochemical properties of horse meat as affected by breed, sex, age, muscle type and aging period. Animal Production Science 2018, 58, 2352 -2357.
AMA StyleAna Kaić, Silvester Žgur, Barbara Luštrek, Klemen Potočnik. Physicochemical properties of horse meat as affected by breed, sex, age, muscle type and aging period. Animal Production Science. 2018; 58 (12):2352-2357.
Chicago/Turabian StyleAna Kaić; Silvester Žgur; Barbara Luštrek; Klemen Potočnik. 2018. "Physicochemical properties of horse meat as affected by breed, sex, age, muscle type and aging period." Animal Production Science 58, no. 12: 2352-2357.
Barbara Luštrek; Ana Kaić; Miran Štepec; Jurij Krsnik; Klemen Potočnik. Long-term effect of minor genetic changes of milk components on somatic cell count. Journal of Central European Agriculture 2018, 19, 798 -803.
AMA StyleBarbara Luštrek, Ana Kaić, Miran Štepec, Jurij Krsnik, Klemen Potočnik. Long-term effect of minor genetic changes of milk components on somatic cell count. Journal of Central European Agriculture. 2018; 19 (4):798-803.
Chicago/Turabian StyleBarbara Luštrek; Ana Kaić; Miran Štepec; Jurij Krsnik; Klemen Potočnik. 2018. "Long-term effect of minor genetic changes of milk components on somatic cell count." Journal of Central European Agriculture 19, no. 4: 798-803.
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) des längsten Rückenmuskels (LT) und des halbsehnigen Muskels (ST) beim Pferdefleisch zu untersuchen, deren Proben nach der üblichen Schlachtpraxis entnommen wurde. Der durchschnittliche Wert des Wasserverlusts beim Auftauen betrug beim LT Muskel 8,65%, während der durchschnittliche Wert des Wasserverlusts beim Auftauen beim ST Muskel 6,69% betrug. Der durchschnittliche Wert des Verlusts beim Kochen betrug beim LT Muskel 19,35%, während beim ST Muskel ein bedeutend höherer mittlerer Wert des Verlusts beim Kochen festgelegt wurde (23,41%). Der mittlere Wert der Scherkraft betrug beim LT Muskel 28,10 N. Der mittlere Wert der Scherkraft beim ST Muskel war mit einem Wert von 45,64 N bedeutend höher als beim LT Muskel. Bei einer vergleichenden Auswertung der mittleren Werte des Verlusts beim Auftauen, Kochen und bei der Zartheit wurden zwischen dem LT und ST Muskel beim Pferdefleisch statistisch relevante Unterschiede festgestellt (p<0,0001). Die Ergebnisse bestätigen darüber hinaus eine relativ hohe und positive Korrelation (r=0,60; p<0,0001) des Verlustes beim Auftauen zwischen dem LT und ST Muskel. Als Schlussfolgerung kann konstatiert werden, dass die anatomische Lage ein Faktor ist, der nicht nur bei Untersuchungen berücksichtigt werden sollte, sondern auch bei der technologischen Verarbeitung sowie bei der Wahl und dem Kauf von Pferdefleisch.
Ana Kaić; Silvester Žgur. Utjecaj anatomske pozicije na sposobnost zadržavanja vode i mekoću konjskog mesa. Meso 2018, 20, 38 -42.
AMA StyleAna Kaić, Silvester Žgur. Utjecaj anatomske pozicije na sposobnost zadržavanja vode i mekoću konjskog mesa. Meso. 2018; 20 (1):38-42.
Chicago/Turabian StyleAna Kaić; Silvester Žgur. 2018. "Utjecaj anatomske pozicije na sposobnost zadržavanja vode i mekoću konjskog mesa." Meso 20, no. 1: 38-42.
•RR contributes to accuracy of estimates in studies based on test day records.•RR eliminates usage of additive/multiplicative corrective factors in analysis.•Study should trigger wider usage of RR in analysis of growth and similar phenomena. AbstractFactors affecting growth of young animals were examined in numerous studies relying on various experimental designs and statistical analyses of collected data. In order to provide truthful inferences of examined effect, statistical analysis of test day records must be conducted in a very specific way. The study aimed to exemplify the usage of the random regression coefficient approach in the analysis of the early growth of kids. A total of 3376 test-day body weights repeatedly collected on 644 Alpine and Saanen kids (raised under the same environmental conditions) were used in the statistical analysis. Fitting the age as quadratic regression within kids in the random part of the statistical model helped to determine the effects of gender, breed, and type of birth on growth rate of the kids. The post-fitting statistical analysis revealed that gender was most influential among the examined effects. Males exhibited significantly faster growth than females in practically all examined points of age. Type of birth only negligibly affected growth of experimental kids. Singletons were slightly heavier than twins immediately after birth while it was vice versa at the end of experiment. Breed did not affect growth performances of the kids at any stage of examined age. Along with the findings of the study, the intention of the authors was to initiate a widespread usage of the random regression coefficient approach in studies based on similarly structured data. Factors affecting growth of young animals were examined in numerous studies relying on various experimental designs and statistical analyses of collected data. In order to provide truthful inferences of examined effect, statistical analysis of test day records must be conducted in a very specific way. The study aimed to exemplify the usage of the random regression coefficient approach in the analysis of the early growth of kids. A total of 3376 test-day body weights repeatedly collected on 644 Alpine and Saanen kids (raised under the same environmental conditions) were used in the statistical analysis. Fitting the age as quadratic regression within kids in the random part of the statistical model helped to determine the effects of gender, breed, and type of birth on growth rate of the kids. The post-fitting statistical analysis revealed that gender was most influential among the examined effects. Males exhibited significantly faster growth than females in practically all examined points of age. Type of birth only negligibly affected growth of experimental kids. Singletons were slightly heavier than twins immediately after birth while it was vice versa at the end of experiment. Breed did not affect growth performances of the kids at any stage of examined age. Along with the findings of the study, the intention of the authors was to initiate a widespread usage of the random regression coefficient approach in studies based on similarly structured data.
A. Kasap; A. Kaić; I. Širić; Z. Antunović; B. Mioč. The random regression coefficient approach in analysis of early growth of Alpine and Saanen kids. Small Ruminant Research 2017, 150, 40 -45.
AMA StyleA. Kasap, A. Kaić, I. Širić, Z. Antunović, B. Mioč. The random regression coefficient approach in analysis of early growth of Alpine and Saanen kids. Small Ruminant Research. 2017; 150 ():40-45.
Chicago/Turabian StyleA. Kasap; A. Kaić; I. Širić; Z. Antunović; B. Mioč. 2017. "The random regression coefficient approach in analysis of early growth of Alpine and Saanen kids." Small Ruminant Research 150, no. : 40-45.
The aim of this work was to study the intramuscular fatty acid profile of Mediterranean lambs using a meta-analysis. The database was created from five journal articles and one doctoral dissertation, and included lambs of the Talaverana, Comisana, Churra Tensina, Merino Branco and Pramenka breeds. All analyses were performed using Comprehensive Meta-Analysis and R statistical software. According to the overall pooled result, lambs of Mediterranean breeds included in our meta-analysis had 22.85 % of palmitic (C16:0), 14.78 % of stearic (C18:0) and 5.32 % of myristic acid (C14:0). The overall pooled result for oleic acid (C18:1) was 32.53 %, and it was 5.60 % for linoleic acid (C18:2 n-6) and 1.95 % for α-linolenic acid (C18:3 n-3). Regardless of the proportions of the main fatty acids, Mediterranean lambs had 47.85 % of SFA (saturated fatty acid), 37.87 % of MUFA (monounsaturated fatty acid) and 11.50 % of PUFA (polyunsaturated fatty acid). The overall pooled result for the PUFA / SFA ratio was 0.23, and it was 2.22 for the n-6 /n-3 ratio. The results of our meta-analysis enabled us to gain an important scientific insight into the lipid profile of intramuscular fat in Mediterranean lambs. A systematic combination of quantitative data from several carefully selected studies provided estimates of greater statistical power and enabled a more truthful comparison of results originating from different independent studies than any previously published research on this issue.
A. Kaić; Boro Mioc; A. Kasap; K. Potočnik. Meta-analysis of intramuscular fatty acid composition of Mediterranean lambs. Archives Animal Breeding 2016, 59, 1 -8.
AMA StyleA. Kaić, Boro Mioc, A. Kasap, K. Potočnik. Meta-analysis of intramuscular fatty acid composition of Mediterranean lambs. Archives Animal Breeding. 2016; 59 (1):1-8.
Chicago/Turabian StyleA. Kaić; Boro Mioc; A. Kasap; K. Potočnik. 2016. "Meta-analysis of intramuscular fatty acid composition of Mediterranean lambs." Archives Animal Breeding 59, no. 1: 1-8.
Meat is a food of high nutritional content which can make a valuable contribution in a human diet. Among other nutrients, meat is the main source of fats in the...
Ana Kaic; Boro Mioc. Fat tissue and fatty acid composition in lamb meat. Journal of Central European Agriculture 2016, 17, 856 -873.
AMA StyleAna Kaic, Boro Mioc. Fat tissue and fatty acid composition in lamb meat. Journal of Central European Agriculture. 2016; 17 (3):856-873.
Chicago/Turabian StyleAna Kaic; Boro Mioc. 2016. "Fat tissue and fatty acid composition in lamb meat." Journal of Central European Agriculture 17, no. 3: 856-873.
This study was undertaken to characterize the fatty acid profile and sensory properties of longissimus dorsi (LD) muscle of Boer kids as affected by sex (17 male, 15 female) and slaughter weight (pre-weaned 20 kg, post-weaned 30 kg). Regarding sex differences, higher percentage amounts of lauric, myristic, pentadecanoic, linolenic and docosapentaenoic acids were found in LD muscle of male compared to female kids, whereas greater amounts of oleic acid were detected in LD muscle of female kids. Also, LD of male kids contained higher percentage amounts of saturated (SFA), polyunsaturated (PUFA) and n-3 polyunsaturated fatty acids (n-3 PUFA) while higher amounts of monounsaturated fatty acids (MUFA) were detected in LD of female kids. Regarding slaughter weight, percentage amounts of lauric, myristic, margaric, pentadecanoic, linolenic, linoleic, arachidonic and docosapentaenoic acids significantly decreased with age (P≤0.001), while percentage amounts of heptadecenoic and oleic acids significantly increased (P≤0.001). LD muscle from lighter kids contained higher percentage amounts of SFA and PUFA, while heavier kids had higher percentage amounts of MUFA and n-3/n-6 fatty acid ratio. Except meat colour, sensory traits (marbling, off-odour, flavour, juiciness and tenderness) were neither significantly affected by sex nor slaughter age.
Angela Cividini; Ana Kaić; Dragomir Kompan; Klemen Potočnik. Fatty acid composition and sensory analysis in Boer kids meat. Archives Animal Breeding 2014, 57, 1 -9.
AMA StyleAngela Cividini, Ana Kaić, Dragomir Kompan, Klemen Potočnik. Fatty acid composition and sensory analysis in Boer kids meat. Archives Animal Breeding. 2014; 57 (1):1-9.
Chicago/Turabian StyleAngela Cividini; Ana Kaić; Dragomir Kompan; Klemen Potočnik. 2014. "Fatty acid composition and sensory analysis in Boer kids meat." Archives Animal Breeding 57, no. 1: 1-9.
Ana Kaić; Angela Cividini; K. Potočnik. The effect of sex and age at slaughter on some carcass and meat quality traits of Boer kids. Acta Veterinaria 2013, 63, 201 -210.
AMA StyleAna Kaić, Angela Cividini, K. Potočnik. The effect of sex and age at slaughter on some carcass and meat quality traits of Boer kids. Acta Veterinaria. 2013; 63 (2):201-210.
Chicago/Turabian StyleAna Kaić; Angela Cividini; K. Potočnik. 2013. "The effect of sex and age at slaughter on some carcass and meat quality traits of Boer kids." Acta Veterinaria 63, no. 2: 201-210.