معرفی
Assoc. Prof. Ana Kaić serves as an Associate Professor in the Department of Animal Science and Technology at the University of Zagreb Faculty of Agriculture, specializing in meat science within the Division for Animal Sciences. Her academic journey includes a PhD (2008-2013) and Ms (2001-2007) from the same institution, with doctoral research focused on physicochemical properties of Lika Pramenka lamb meat.
- PhD: University of Zagreb Faculty of Agriculture (2008-2013)
- Ms: University of Zagreb Faculty of Agriculture (2001-2007)
Her research centers on meat quality traits, meat processing, sensory analysis, and food safety, with particular expertise in lamb/mutton composition, horsemeat characteristics, and alternative meat preservation methods. Current investigations include hemp supplementation in poultry feed and genomic approaches to equine meat production, addressing critical industry challenges in sustainability and safety.
Analysis of her 15 most recent publications (2024-2025) reveals dominant trends in alternative preservatives for meat (nitrite substitutes), species-specific meat quality (equine, porcine, ovine), and genomic applications for improving production traits. Key subfields include polycyclic aromatic hydrocarbon mitigation in traditional hams, stress-syndrome management in pigs, and cross-species texture analysis.
- Coordinator: Mesne odlike hrvatskih pasmina ovaca (MZOS, 2007-2013)
- Coordinator: Karakterizacija genotipa i fenotipa domaćih životinja (University of Zagreb, 2014-2017)
- Coordinator: Procjena uzgojnih vrijednosti za svojstva kakvoće mesa (University of Zagreb, 2014)
As a dedicated educator, she teaches 12+ courses including Meat Technology, Sensory Analysis of Meat Products, and Mediterranean Animal Husbandry, while actively contributing to industry standards through her membership in the Sensory Analyst Association Gustus since 2011. Her work bridges academic research with practical meat industry applications, emphasizing food safety and quality optimization.
