Usporedba kakvoće strojno otkoštenog mesa peradi upotrebom različitih postupaka separacije

Selected parameters of quality (hydroxyproline, calcium, bone particles content, and histological determination of bone particles) of mechanically deboned poultry meat (MDPM - „firmseparation“ and soft separation „Baadermeat“) were compared. Comparison of results with composition (except bone particles) of fresh poultry meat (breast and thigh muscles) was performed. Hydroxyproline content was significantly different and the mean value of hydroxyproline content was in mechanically deboned meat more than two-fold higher in comparison with Baader meat (333.17 mg.100g-1, 152.90 mg.100g-1 respectively). Similar results were achieved in calcium content (1.94g.kg-1, 1.05 g.kg-1 respectively). The mean content of bone particles was 0.27 % (MDPM) and 0.034 % (Baader). Finally, histological determination of bone particles in MDPM and Baader meat was carried out.U radu su uspoređeni odabrani parametri kakvoće (hidroksiprolin, kalcij, sadržaj čestica kostiju i histološko određivanje čestica kostiju) strojno otkošteog mesa peradi (engl. mechanically deboned poultry meat; MDPM -„čvrsta separacija“ i „meka separacija“ „Baader meso“). Rezultati su uspoređeni sa sastavom (izuzev koštanih čestica) svje žeg pilećeg mesa (mišići prsiju i bataka). Sadržaj hidroksi prolina pokazivao je značajne razlike, a srednja vrijednost sadržaja hidroksiprolina u strojno otkoštenom mesu bila je dvostruko veća u odnosu na „Baader meso“ (333,17 mg.100g-1, odnosno 152,90 mg.100g-1). Analiza sadržaja kalcija dala je slične rezultate (1,94g.kg-1, odnosno 1,05 g.kg-1). Srednji sadržaj čestica kostiju iznosio je 0,27 % (MDPM) i 0,034 % („Baader“). Provedeno je histološko određivanje čestica kostiju u MDPM i „Baader“ mesu

Analysis of coupled heat and moisture transfer in masonry structures

Evaluation of effective or macroscopic coefficients of thermal conductivity under coupled heat and moisture transfer is presented. The paper first gives a detailed summary on the solution of a simple steady state heat conduction problem with an emphasis on various types of boundary conditions applied to the representative volume element -- a periodic unit cell. Since the results essentially suggest no superiority of any type of boundary conditions, the paper proceeds with the coupled nonlinear heat and moisture problem subjecting the selected representative volume element to the prescribed macroscopically uniform heat flux. This allows for a direct use of the academic or commercially available codes. Here, the presented results are derived with the help of the SIFEL (SIimple Finite Elements) system.Comment: 23 pages, 11 figure

Usporedba kakvoće strojno otkoštenog mesa peradi upotrebom različitih postupaka separacije

Selected parameters of quality (hydroxyproline, calcium, bone particles content, and histological determination of bone particles) of mechanically deboned poultry meat (MDPM - „firmseparation“ and soft separation „Baadermeat“) were compared. Comparison of results with composition (except bone particles) of fresh poultry meat (breast and thigh muscles) was performed. Hydroxyproline content was significantly different and the mean value of hydroxyproline content was in mechanically deboned meat more than two-fold higher in comparison with Baader meat (333.17 mg.100g-1, 152.90 mg.100g-1 respectively). Similar results were achieved in calcium content (1.94g.kg-1, 1.05 g.kg-1 respectively). The mean content of bone particles was 0.27 % (MDPM) and 0.034 % (Baader). Finally, histological determination of bone particles in MDPM and Baader meat was carried out.U radu su uspoređeni odabrani parametri kakvoće (hidroksiprolin, kalcij, sadržaj čestica kostiju i histološko određivanje čestica kostiju) strojno otkošteog mesa peradi (engl. mechanically deboned poultry meat; MDPM -„čvrsta separacija“ i „meka separacija“ „Baader meso“). Rezultati su uspoređeni sa sastavom (izuzev koštanih čestica) svje žeg pilećeg mesa (mišići prsiju i bataka). Sadržaj hidroksi prolina pokazivao je značajne razlike, a srednja vrijednost sadržaja hidroksiprolina u strojno otkoštenom mesu bila je dvostruko veća u odnosu na „Baader meso“ (333,17 mg.100g-1, odnosno 152,90 mg.100g-1). Analiza sadržaja kalcija dala je slične rezultate (1,94g.kg-1, odnosno 1,05 g.kg-1). Srednji sadržaj čestica kostiju iznosio je 0,27 % (MDPM) i 0,034 % („Baader“). Provedeno je histološko određivanje čestica kostiju u MDPM i „Baader“ mesu

Analysis of Differences in Selected Attributes of Neuromarketing Within Socio-demographic Characteristic

The aim of the paper is to identify and specify the differences between the assessment of the attributes of neuromarketing and selected socio-demographic characteristics of respondents. The attributes "store information", "seller information" and "product information" were examined in terms of the respondents' residence and the region of origin of the paticipants. Data were obtained by the questionnaire method according to the Neuromarketing methodology. The established hypotheses were verified on a sample of 190 respondents through statistical analysis in the IBM SPSS statistical program. The analysis did not confirm the existence of statistically significant differences in the perception of the established attributes of neuromarketing in relation to the place of residence (city or countryside). On the contrary, differences were recorded in terms of the region of Slovakia from which the respondent came

Domain-specific stimulation of executive functioning in low-performing students with a Roma background: cognitive potential of mathematics

Pathways through AdolescenceEducation and Child Studie