{"id":155052,"date":"2019-12-04T00:00:00","date_gmt":"2019-12-04T00:00:00","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/pracenje-ph-tijekom-prerade-mesa\/"},"modified":"2022-10-07T13:25:47","modified_gmt":"2022-10-07T13:25:47","slug":"pracenje-ph-tijekom-prerade-mesa","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/pracenje-ph-tijekom-prerade-mesa\/","title":{"rendered":"Pra\u0107enje pH tijekom prerade mesa"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"155052\" class=\"elementor elementor-155052 elementor-42478\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-65a9a8e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"65a9a8e\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-2b9880e\" data-id=\"2b9880e\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3a7308e elementor-widget elementor-widget-text-editor\" data-id=\"3a7308e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Mogu se poduzeti razli\u010diti koraci za kontrolu pH i temperature kako bi se pove\u0107ala kvaliteta. Stres i pretjerano kretanje prije klanja, kao i elektri\u010dni unosi tijekom obrade trebaju se svesti na najmanju mogu\u0107u mjeru kako bi se smanjila mi\u0161i\u0107na temperatura i sprije\u010dilo prekomjerno stvaranje mlije\u010dne kiseline.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ee59ad8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ee59ad8\" data-element_type=\"section\" data-e-type=\"section\" id=\"postContent\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-85ba1a7\" data-id=\"85ba1a7\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-fb38ed2 elementor-widget elementor-widget-text-editor\" data-id=\"fb38ed2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<div data-angle=\"0\" data-canvas-width=\"604.3320000000002\" data-font-name=\"g_font_4\">U Sjedinjenim Dr\u017eavama se svake godine uzgaja, kolje i konzumira oko 30 milijuna goveda. Uvjeti tijekom prerade mesa izravno utje\u010du na kvalitetu finalnog gove\u0111eg proizvoda; vizualni i nevizualni znakovi za kvalitetu uklju\u010duju so\u010dnost, meko\u0107u, ukus, boju i gubitke. Da bi se postigla maksimalna kvaliteta mesa, tijekom obrade mora se pratiti pH i temperatura trupa; Gubitci \u0107e rezultirati u uvjetima obrade koji se nazivaju hladno skra\u0107ivanje i stvrdnjavanje uzrokovano toplinom.<\/div>\n<div data-angle=\"0\" data-canvas-width=\"604.3320000000002\" data-font-name=\"g_font_4\"><\/div>\n<div data-angle=\"0\" data-canvas-width=\"604.3320000000002\" data-font-name=\"g_font_4\">Smanjivanje mi\u0161i\u0107a uslijed hladno\u0107e nastaje kada je trup na pH ve\u0107em ili jednakom od pH 6, a pri temperaturama jednakim ili ni\u017eim od 15\u00b0C (59\u00b0F). Stvrdnjavanje uslijed topline nastaje kada trup dosegne pH od 6 ili ni\u017ei na temperaturama ve\u0107im od 35\u00b0C (95\u00b0F). Kao dio fiziolo\u0161kog sloja postmorte, rigor mortis nastaje nakon \u0161to se pH trupa smanji na pH 6.<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c130668 elementor-widget elementor-widget-shortcode\" data-id=\"c130668\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-shortcode\"><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-11ca72c elementor-widget elementor-widget-text-editor\" data-id=\"11ca72c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<div data-angle=\"0\" data-canvas-width=\"604.3320000000002\" data-font-name=\"g_font_4\">Esencijalno za pretvorbu mi\u0161i\u0107a u meso, rigor mortis u\u010dvr\u0161\u0107uje mi\u0161i\u0107 i uklanja rastezanje mi\u0161i\u0107a. Mi\u0161i\u0107i se poku\u0161avaju kontrahirati ili smanjiti prije rigor mortis; i skra\u0107ivanje mi\u0161i\u0107a uslijed hladno\u0107e i stvrdnjavanje uslijed djelovanja topline rezultirati \u0107e pove\u0107anjem skra\u0107ivanja mi\u0161i\u0107a, \u0161to \u0107e dovesti do pretjeranog i nepo\u017eeljnog zatezanja mesa. Uvjeti strogo diktiraju da bi temperatura trupa trebala pasti izme\u0111u 15 i 20\u00b0C (59 do 68\u00b0F) kako bi se smanjilo skra\u0107ivanje i optimiziralo stvrdnjavanje mesa. Glikoliza, jo\u0161 jedan fiziolo\u0161ki proces koji se doga\u0111a postmortem, pretvara glikogen u mlije\u010dnu kiselinu; stvaranje i nakupljanje mlije\u010dne kiseline postmortem smanjuje pH trupa, dopu\u0161taju\u0107i zapo\u010dinjanje rigor mortis-a. Tijekom rigor mortis neophodno je da pH trupa bude ispod pH 6, ali iznad pH 5,2 kako bi se sprije\u010dili \u0161tetni u\u010dinci na so\u010dnost mesa.<\/div>\n<div data-angle=\"0\" data-canvas-width=\"604.3320000000002\" data-font-name=\"g_font_4\"><\/div>\n<div data-angle=\"0\" data-canvas-width=\"604.3320000000002\" data-font-name=\"g_font_4\">Mogu se poduzeti razli\u010diti koraci za kontrolu pH i temperature kako bi se pove\u0107ala kvaliteta. Stres i pretjerano kretanje prije klanja, kao i elektri\u010dni unosi tijekom obrade trebaju se svesti na najmanju mogu\u0107u mjeru kako bi se smanjila mi\u0161i\u0107na temperatura i sprije\u010dilo prekomjerno stvaranje mlije\u010dne kiseline. Dodavanje leda na trup tako\u0111er \u0107e pomo\u0107i smanjenju mi\u0161i\u0107ne temperature.<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-4f5c484 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4f5c484\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-e3e6477\" data-id=\"e3e6477\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d3ba01b elementor-widget elementor-widget-text-editor\" data-id=\"d3ba01b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<div data-angle=\"0\" data-canvas-width=\"604.3320000000002\" data-font-name=\"g_font_4\">Esencijalno za pretvorbu mi\u0161i\u0107a u meso, rigor mortis u\u010dvr\u0161\u0107uje mi\u0161i\u0107 i uklanja rastezanje mi\u0161i\u0107a. Mi\u0161i\u0107i se poku\u0161avaju kontrahirati ili smanjiti prije rigor mortis; i skra\u0107ivanje mi\u0161i\u0107a uslijed hladno\u0107e i stvrdnjavanje uslijed djelovanja topline rezultirati \u0107e pove\u0107anjem skra\u0107ivanja mi\u0161i\u0107a, \u0161to \u0107e dovesti do pretjeranog i nepo\u017eeljnog zatezanja mesa. Uvjeti strogo diktiraju da bi temperatura trupa trebala pasti izme\u0111u 15 i 20\u00b0C (59 do 68\u00b0F) kako bi se smanjilo skra\u0107ivanje i optimiziralo stvrdnjavanje mesa. Glikoliza, jo\u0161 jedan fiziolo\u0161ki proces koji se doga\u0111a postmortem, pretvara glikogen u mlije\u010dnu kiselinu; stvaranje i nakupljanje mlije\u010dne kiseline postmortem smanjuje pH trupa, dopu\u0161taju\u0107i zapo\u010dinjanje rigor mortis-a. Tijekom rigor mortis neophodno je da pH trupa bude ispod pH 6, ali iznad pH 5,2 kako bi se sprije\u010dili \u0161tetni u\u010dinci na so\u010dnost mesa.<\/div>\n<div data-angle=\"0\" data-canvas-width=\"604.3320000000002\" data-font-name=\"g_font_4\"><\/div>\n<div data-angle=\"0\" data-canvas-width=\"604.3320000000002\" data-font-name=\"g_font_4\">Mogu se poduzeti razli\u010diti koraci za kontrolu pH i temperature kako bi se pove\u0107ala kvaliteta. Stres i pretjerano kretanje prije klanja, kao i elektri\u010dni unosi tijekom obrade trebaju se svesti na najmanju mogu\u0107u mjeru kako bi se smanjila mi\u0161i\u0107na temperatura i sprije\u010dilo prekomjerno stvaranje mlije\u010dne kiseline. Dodavanje leda na trup tako\u0111er \u0107e pomo\u0107i smanjenju mi\u0161i\u0107ne temperature.<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-528f0df\" data-id=\"528f0df\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5dbedc9 elementor-widget elementor-widget-image\" data-id=\"5dbedc9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"600\" height=\"600\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/HI99163_C-2100x2100-31cce289-70d5-4321-a0ec-637e68ed2af3-600x600.jpg\" class=\"attachment-large size-large wp-image-151477\" alt=\"\" srcset=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/HI99163_C-2100x2100-31cce289-70d5-4321-a0ec-637e68ed2af3-600x600.jpg 600w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/HI99163_C-2100x2100-31cce289-70d5-4321-a0ec-637e68ed2af3-300x300.jpg 300w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/HI99163_C-2100x2100-31cce289-70d5-4321-a0ec-637e68ed2af3-150x150.jpg 150w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/HI99163_C-2100x2100-31cce289-70d5-4321-a0ec-637e68ed2af3-768x768.jpg 768w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/HI99163_C-2100x2100-31cce289-70d5-4321-a0ec-637e68ed2af3-1536x1536.jpg 1536w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/HI99163_C-2100x2100-31cce289-70d5-4321-a0ec-637e68ed2af3-2048x2048.jpg 2048w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-0510662 elementor-widget elementor-widget-text-editor\" data-id=\"0510662\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Ugra\u0111eni senzor temperature omogu\u0107uje prakti\u010dna mjerenja pH vrijednosti s -5.0 do 105.0\u00b0C (23 do 221\u00b0F). Kupac je bio zahvalan na jednostavnom upravljanju s dva gumba i ekranu uz vodi\u010d za umjeravanje i pode\u0161avanje. Da bi odr\u017eao to\u010dnost, prodajni predstavnik Hanna Instruments prenio je va\u017enost u\u010destalog \u010di\u0161\u0107enja elektroda i uklju\u010dio HI70630 otopinu za \u010di\u0161\u0107enje mesa, masti i masnih naslaga. Ukupno gledano, kupac je bio izuzetno zadovoljan kako Hanninim proizvodima, tako i znanjem prodajnog predstavnika o aplikaciji.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Mogu se poduzeti razli\u010diti koraci za kontrolu pH i temperature kako bi se pove\u0107ala kvaliteta. [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":4829,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[381],"tags":[93],"class_list":["post-155052","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana-hr","tag-ph-hr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pra\u0107enje pH tijekom prerade mesa - Hanna Instruments Hrvatska<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.hannaservice.eu\/hr\/pracenje-ph-tijekom-prerade-mesa\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pra\u0107enje pH tijekom prerade mesa - Hanna Instruments Hrvatska\" \/>\n<meta property=\"og:description\" content=\"Mogu se poduzeti razli\u010diti koraci za kontrolu pH i temperature kako bi se pove\u0107ala kvaliteta. 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