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Tehnologija Mesa 1 UNIVERZITET U BEOGRADU POLJOPRIVREDNI FAKULTET Dr Dušan Živković • Dr Slaviša Stajić TEHNOLOGIJA MESA 1 Beograd 2016. TEHNOLOGIJA MESA 1 1. izdanje, 2016. Autori: Dr Dušan Živković Dr Slaviša Stajić Recenzenti Dr Dragojlo Obradović, redovni profesor u penziji, Poljoprivredni fakultet Univerziteta u Beogradu Dr Slobodan Lilić, viši naučni saradnik, Institut za higijenu i tehnologiju mesa u Beogradu Glavni i odgovorni urednik Dr Dušan Radivojević Lektura Agencija MahačMa Grafičko oblikovanje Ellipsis, Beograd Izdavač Poljoprivredni fakultet Univerziteta u Beogradu Nemanjina 6, 11080 Zemun tel.: 011/4413–555 faks: 011/2193–659 e-mail: [email protected] www.agrif.bg.ac.rs Tiraž 100 primeraka Štampa All In One Copy & Print Center, Beograd CIP - Каталогизација у публикацији Народна библиотека Србије, Београд 637.5.03(075.8) ЖИВКОВИЋ, Душан, 1959- Tehnologija mesa 1 / Dušan Živković, Slaviša Stajić. - 1. izd. - Beograd : Poljoprivredni fakultet Univerziteta, 2016 (Beograd : All In One Copy & Print Center). - 229 str. : ilustr. ; 25 cm Tiraž 100. - Bibliografija uz svako poglavlje. ISBN 978-86-7834-255-4 1. Стајић, Славиша, 1978- [аутор] a) Месо - Технологија COBISS.SR-ID 227110412 Zabranjuje se umnožavanje, distribucija, objavljivanje, prerada i svaka druga nezakonita upotreba ovog autorskog dela u celosti ili njegovih delova u bilo kom obliku i postupku, uključujući štampanje, fotokopiranje, fotografisanje, skeniranje ili čuvanje u elektronskom obliku, odnosno sve aktivnosti koje bi doprinele da ovo delo bude dostupno javnosti na način koji omogućava pojedincu ili grupi da ovo delo objavljuje i distribuira bez pismene saglasnosti autora i izdavača. Svako neovlašćeno korišćenje ovog autorskog dela predstavlja kršenje Zakona o autorskim i srodnim pravima. SADRŽAJ oSnove konzeRvISAnJA meSA ................................................................................................................................9 1 1.1 PROMENEUMESUTOKOMČUVANJAIKVARMESA .......................................................................... 10 1.2 SISTEMATIKAPOSTUPAKAKONZERVISANJAMESA ...........................................................................12 HLAĐenJe meSA ..................................................................................................................................................................15 2 2.1 HLAĐENJEMESAKROZISTORIJU ........................................................................................................... 15 2.2 KONZERVISANJEMESANISKIMTEMPERATURAMA ........................................................................... 16 2.2.1 Naseljavanjemikroorganizamanameso ....................................................................................... 17 2.2.2 Nivokontaminacijemesa ............................................................................................................... 18 2.2.3 Promenauslovasredineuranimfazamapostmortem ................................................................18 2.2.4 Mikrofloramesa .............................................................................................................................. 18 2.2.5 Padawvrednostipovršinemesatokomhlađenja .........................................................................19 2.3 RASHLAdNOPOSTROJENJE .................................................................................................................... 20 2.4 PRENOSMASEITOPLOTETOKOMHLAĐENJAMESA ......................................................................... 21 2.5 POdELAPOSTUPAKAHLAĐENJAMESA ................................................................................................ 23 2.6 UREĐENJEObJEKATAIPROSTORIJAZAHLAĐENJEMESA ................................................................ 24 2.6.1 Kontrolaprocesa ............................................................................................................................. 25 2.6.2 Obezbeđenjeizotermijeukomori ................................................................................................. 25 2.6.3 Relativnavlažnostukomorizahlađenje ....................................................................................... 28 2.7 TEHNOLOgIJAHLAĐENJAMESAPAPKARAIKOPITARA ....................................................................28 2.7.1 Sporohlađenje ................................................................................................................................. 29 2.7.2 Jednofaznobrzohlađenje ............................................................................................................... 30 2.7.3 Višefaznobrzohlađenje .................................................................................................................. 30 2.7.4 Višefaznoveomabrzohlađenje ...................................................................................................... 32 2.7.4.1 Skraćenjenahladnoći ......................................................................................................... 33 2.7.5 Sprej-hlađenje .................................................................................................................................. 34 2.7.6 Toplorasecanjemesa ...................................................................................................................... 35 2.7.7 Zakonskaregulativaizahtevi .......................................................................................................... 37 2.8 TEHNOLOgIJAHLAĐENJAžIVINSKOgMESA ....................................................................................... 37 2.8.1 Klasičnovazdušnohlađenje ........................................................................................................... 38 2.8.2 Hlađenjeuzprimenutuširanja ...................................................................................................... 39 2.8.3 Sprej-hlađenje ................................................................................................................................40 2.8.4 Hlađenjepotapanjem .....................................................................................................................40 2.9 HLAĐENJERIbE .......................................................................................................................................... 42 2.10 HLAĐENJEORgANA .................................................................................................................................. 43 2.11 SKLAdIšTENJEIOdRžIVOSTOHLAĐENOgMESA ...............................................................................44 zAmRzAvAnJe meSA ......................................................................................................................................................47 3 3.1 UTIcAJZAMRZAVANJANAMIKROORgANIZME .................................................................................48 3.2 SASTAVIOSObINEVOdE .........................................................................................................................48 3.3 VOdAUMESU ........................................................................................................................................... 50 3.4 ZAMRZAVANJEVOdEUMESU ............................................................................................................... 51 3.4.1 brzinazamrzavanjavodeumesu .................................................................................................. 52 3.5 UTIcAJZAMRZAVANJAVOdENAMESO .............................................................................................. 52 3.5.1 Fizičkepromeneumesu ................................................................................................................. 52 3.5.2 denaturacijaproteina ..................................................................................................................... 52 3.5.3 Uticajzamrzavanjanatehnološkasvojstvamesa ......................................................................... 53 3.5.4 Uticajzamrzavanjanasenzornasvojstvamesa ............................................................................ 53 3.5.5 Uticajzamrzavanjanaenzime ........................................................................................................ 53 3.5.6 Inaktivacijaparazitazamrzavanjem ...............................................................................................54 3.6 PROMENEZAMRZNUTOgMESATOKOMSKLAdIšTENJA .................................................................54 3.6.1 Migracijavodeusmrznutommesu/iznjega ................................................................................54 3.6.2 Kalo .................................................................................................................................................. 54 3.6.3 Rekristalizacija ................................................................................................................................ 55 3.6.4 Opekotine ....................................................................................................................................... 56 3.6.5 Vakuumiranjeiobmotavanjezamrznutogmesa ..........................................................................56 3.6.6 glaziranje ........................................................................................................................................ 56 3.7 UREĐENJEObJEKATAIPROSTORIJAZAZAMRZAVANJEMESA ........................................................56 3.8 TEHNOLOgIJAZAMRZAVANJAMESA ..................................................................................................
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