The quality of traditionally smoked tenderloins obtained from meat of native pig breeds

Władysław Migdał , Regina Kulig , Maria Walczycka , Ewelina Węsierska , Marzena Zając , Joanna Tkaczewska , Piotr Kulawik , Łukasz Migdał , Anna Migdał , Katarzyna Krępa-Stefanik

Abstract

The domestic (homeland, native) populations - breeds of pigs are grown in certain region and/or country as local, primitive breeds. In Poland following 3 pig breeds are considered as native: Pulawska, Zlotnicka White and Zlotnicka Spotted. The aim of this study was the assessment of the quality of meat and traditionally smoked tenderloins obtained from meat of native pigs breeds bred in a traditional way. Meat analysis showed that the highest fat content values were present in Zlotnicka Spotted (4.60 ± 0.33) and White (3.63 ± 0.41) while the lowest in Pulawska (2.78 ± 0.29). Smoked tenderloins shear force differed statistically. The hardness values were the highest for Zlotnicka White (65.66 ± 6.46) and the lowest for Zlotnicka Spotted (33.27 ± 4.12). Similar shear force values were recorded: the highest in Zlotnicka White (51.90 ± 7.11) and the lowest in Zlotnicka Spotted (30.43 ± 5.54). Regardless of the results obtained, meat products have good acceptance of sensory assessment test and low level of polycyclic aromatic hydrocarbons. We conclude that the meat of Pulawska, Zlotnicka White and Spotted breeds of pigs is a good quality raw material used for production of traditional and regional meat products gaining high sensory scores and good recognition among consumers. The traditionally smoked tenderloins produced from meats of above breeds, were characterized by very good quality parameters.
Author Władysław Migdał (FoFT / DoAPT)
Władysław Migdał,,
- Department of Animal Product Technology
, Regina Kulig (FoFT / DoAPT)
Regina Kulig,,
- Department of Animal Product Technology
, Maria Walczycka (FoFT / DoAPT)
Maria Walczycka,,
- Department of Animal Product Technology
, Ewelina Węsierska (FoFT / DoAPT)
Ewelina Węsierska,,
- Department of Animal Product Technology
, Marzena Zając (FoFT / DoAPT)
Marzena Zając,,
- Department of Animal Product Technology
, Joanna Tkaczewska (FoFT / DoAPT)
Joanna Tkaczewska,,
- Department of Animal Product Technology
, Piotr Kulawik (FoFT / DoAPT)
Piotr Kulawik,,
- Department of Animal Product Technology
, Łukasz Migdał (FoAS / Department of Genetics, Animal Breeding and Ethology)
Łukasz Migdał,,
- Department of Genetics, Animal Breeding and Ethology
, Anna Migdał (FoAS / Department of Genetics, Animal Breeding and Ethology)
Anna Migdał,,
- Department of Genetics, Animal Breeding and Ethology
, Katarzyna Krępa-Stefanik (FoFT / DoAPT)
Katarzyna Krępa-Stefanik,,
- Department of Animal Product Technology
Other language title versionsKvalitet tradicionalno dimljene pečenice dobijenih od mesa autohtonih rasa svinja
Journal seriesBiotechnology in Animal Husbandry, ISSN 1450-9156, e-ISSN 2217-7140, (0 pkt)
Issue year2020
Vol36
No1
Pages49-61
Publication size in sheets0.6
Keywords in Englishfatteners, native breeds, meat, tenderloins, quality
DOIDOI:10.2298/BAH2001049M
URL http://www.doiserbia.nb.rs/ft.aspx?id=1450-91562001049M
Languageen angielski
Score (nominal)5
Score sourcejournalList
Citation count*
Additional fields
FinansowanieProject “The uses and the conservation of farm animal genetic resources under sustainable development” co-financed by the National Centre for Research and Development within the framework of the strategic R&D programme “Environment, agriculture and forestry” – BIOSTRATEG, contract number: BIOSTRATEG2/297267/14/NCBR/2016.
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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