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Projects / Programmes source: ARIS

Chemical composition and nutritive value of slovenian beef meat

Research activity

Code Science Field Subfield
4.02.04  Biotechnical sciences  Animal production  Processing of animal raw materials 

Code Science Field
T430  Technological sciences  Food and drink technology 
Keywords
beef meat, slovenian origin, chemical composition, nutritive value
Evaluation (rules)
source: COBISS
Researchers (13)
no. Code Name and surname Research area Role Period No. of publicationsNo. of publications
1.  00261  PhD Slavko Čepin  Animal production  Researcher  2000 - 2001  288 
2.  07783  PhD Lea Demšar  Animal production  Researcher  2000 - 2001  452 
3.  06787  PhD Alenka Golc Wondra  Plant production  Researcher  2000 - 2001  210 
4.  09980  PhD Terezija Golob  Animal production  Researcher  1999 - 2001  486 
5.  02587  PhD Peter Kump  Physics  Researcher  2000 - 2001  240 
6.  10677  PhD Marijan Nečemer  Chemistry  Researcher  2000 - 2001  350 
7.  04450  MSc Alenka Rajar  Animal production  Researcher  2000 - 2001  79 
8.  17795  Marta Satler    Researcher  2000 - 2001  27 
9.  09837  MSc Marlena Skvarča  Animal production  Researcher  2000 - 2001  503 
10.  11061  PhD Marjeta Stevanović  Animal production  Researcher  2000 - 2001  28 
11.  14054  PhD Vida Škrabanja  Pharmacy  Researcher  1999 - 2001  153 
12.  05397  PhD Andrej Šmidovnik  Chemistry  Researcher  1999 - 2001  131 
13.  03100  PhD Božidar Žlender  Animal production  Head  2000 - 2001  749 
Organisations (2)
no. Code Research organisation City Registration number No. of publicationsNo. of publications
1.  0104  National Institute of Chemistry  Ljubljana  5051592000  21,278 
2.  0106  Jožef Stefan Institute  Ljubljana  5051606000  90,987 
Abstract
Because of specific breeds and conditions of rearing slovenian beef meat differs in composition and quality from beef in other countries. Calculation of beef meat energy values and nutritive quality from data in foreign sources is not accurate and can be misleading. The aim of the research is to investigate systematicaly the composition and nutritive value of slovenian beef meat of different breeds, age categories, sexes, quality market grades and quality categories. Chemical composition, energy value, fatty-acid composition of lipids, the cholesterol and purines contents and mineral composition will be analysed on the chosen pieces of meat. The influence of thermal treatment on the composition, energy value and sensory quality of the meat will be investigated, too.
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