TY  - CONF
AU  - Migdal, Wladyslav
AU  - Radović, Čedomir
AU  - Živković, Vladimir
AU  - Walczycka, Maria
AU  - Migdal, Anna
AU  - Migdal, Lukasz
PY  - 2023
UR  - http://r.istocar.bg.ac.rs/handle/123456789/915
AB  - The global tendency to increase the productivity of livestock leads to the 
displacement of native animal breeds by modern, selected breeds or production 
lines that grow faster and are characterized by better meat yield. However, with an 
increase in productivity, resistance to adverse environmental conditions decreases, 
the morbidity of animals increases. An alternative are native breeds that are 
adapted to local (often difficult) climatic conditions, are an important element of 
the landscape and constitute an invaluable genetic resource for the population and 
genetic variability. An example can be the native breeds of Serbian (Mangalica, 
Moravka, Resavka) or Polish (Puławska, Złotnicka White, Złotnicka Spotted) pigs. 
The aim of the study was to analyze the quality of meat and cold cuts from pigs of 
the Mangalica and Moravka, as well as Puławska, Złotnicka White and Złotnicka 
Spotted breeds. The meat of pigs of native breeds was characterized by very good 
culinary and processing quality. Particularly noteworthy is the higher content of 
intramuscular and intermuscular fat, which has a positive effect on the taste of cold 
cuts and marbling of meat. The fatty acid profile of the fat of breeds kept in Serbia 
was more favorable compared to Polish breeds - higher content of essential fatty 
acids. Serbian and Polish cured meats differed in taste, color parameters and the 
level of polycyclic aromatic hydrocarbons. The Carpathians are the limit of the 
variety of cold cuts, especially sausages.
PB  - Institute for animal husbandry, Belgrade
C3  - Proceedings of the 14th International Symposium  Modern Trends in Livestock Production October 4 – 6, 2023, Belgrade, Serbia
T1  - Meat of native pigs breeds as a raw material for traditional products obtained in Serbia and Poland
SP  - 355
EP  - 374
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_915
ER  - 

@conference{
author = "Migdal, Wladyslav and Radović, Čedomir and Živković, Vladimir and Walczycka, Maria and Migdal, Anna and Migdal, Lukasz",
year = "2023",
abstract = "The global tendency to increase the productivity of livestock leads to the 
displacement of native animal breeds by modern, selected breeds or production 
lines that grow faster and are characterized by better meat yield. However, with an 
increase in productivity, resistance to adverse environmental conditions decreases, 
the morbidity of animals increases. An alternative are native breeds that are 
adapted to local (often difficult) climatic conditions, are an important element of 
the landscape and constitute an invaluable genetic resource for the population and 
genetic variability. An example can be the native breeds of Serbian (Mangalica, 
Moravka, Resavka) or Polish (Puławska, Złotnicka White, Złotnicka Spotted) pigs. 
The aim of the study was to analyze the quality of meat and cold cuts from pigs of 
the Mangalica and Moravka, as well as Puławska, Złotnicka White and Złotnicka 
Spotted breeds. The meat of pigs of native breeds was characterized by very good 
culinary and processing quality. Particularly noteworthy is the higher content of 
intramuscular and intermuscular fat, which has a positive effect on the taste of cold 
cuts and marbling of meat. The fatty acid profile of the fat of breeds kept in Serbia 
was more favorable compared to Polish breeds - higher content of essential fatty 
acids. Serbian and Polish cured meats differed in taste, color parameters and the 
level of polycyclic aromatic hydrocarbons. The Carpathians are the limit of the 
variety of cold cuts, especially sausages.",
publisher = "Institute for animal husbandry, Belgrade",
journal = "Proceedings of the 14th International Symposium  Modern Trends in Livestock Production October 4 – 6, 2023, Belgrade, Serbia",
title = "Meat of native pigs breeds as a raw material for traditional products obtained in Serbia and Poland",
pages = "355-374",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_915"
}

Migdal, W., Radović, Č., Živković, V., Walczycka, M., Migdal, A.,& Migdal, L.. (2023). Meat of native pigs breeds as a raw material for traditional products obtained in Serbia and Poland. in Proceedings of the 14th International Symposium  Modern Trends in Livestock Production October 4 – 6, 2023, Belgrade, Serbia
Institute for animal husbandry, Belgrade., 355-374.
https://hdl.handle.net/21.15107/rcub_ristocar_915

Migdal W, Radović Č, Živković V, Walczycka M, Migdal A, Migdal L. Meat of native pigs breeds as a raw material for traditional products obtained in Serbia and Poland. in Proceedings of the 14th International Symposium  Modern Trends in Livestock Production October 4 – 6, 2023, Belgrade, Serbia. 2023;:355-374.
https://hdl.handle.net/21.15107/rcub_ristocar_915 .

Migdal, Wladyslav, Radović, Čedomir, Živković, Vladimir, Walczycka, Maria, Migdal, Anna, Migdal, Lukasz, "Meat of native pigs breeds as a raw material for traditional products obtained in Serbia and Poland" in Proceedings of the 14th International Symposium  Modern Trends in Livestock Production October 4 – 6, 2023, Belgrade, Serbia (2023):355-374,
https://hdl.handle.net/21.15107/rcub_ristocar_915 .

TY  - CONF
AU  - Migdał, Władysław
AU  - Radović, Čedomir
AU  - Živković, Vladimir
AU  - Walczycka, Maria
AU  - Zajac, Marzena
AU  - Tkaczewska, Joanna
AU  - Kulawik, Piotr
AU  - Wesierska, Ewelina
AU  - Migdał, Lukasz
AU  - Migdał, Anna
PY  - 2019
UR  - http://r.istocar.bg.ac.rs/handle/123456789/649
AB  - Central-Eastern Europe is famous of sausages production such delighted as:
kranjska klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka,
češnjovka, domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica,
hauswurst. The aim of work was the assessment of chemical composition of traditional
European sausages (produced in Poland, Czech Republik, Slovakia, Serbia, Austria and Italy)
obtained from meat of autochthonous pigs bred in a traditional way. The analysed sausages
differed in chemical composition and it was caused by different recipes and differences in raw
meat chemical composition originating from native pigs breeds. The highest differences were
present in the fat content in sausages. All analysed sausages fulfilled the new requirements of
the European Union concerning maximum PAH levels in the selected foodstuffs as
considered in the Commission Regulation (EC) no 835/2011.
PB  - SLOVENSKÁ POĽNOHOSPODÁRSKA UNIVERZITA V NITRE FAKULTA BIOTECHNOLÓGIE A POTRAVINÁRSTVA KATEDRA HYGIENY A BEZPEČNOSTI POTRAVÍN
C3  - BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online)
T1  - The chemical composition of traditional european sausages
SP  - 191
EP  - 195
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_649
ER  - 

@conference{
author = "Migdał, Władysław and Radović, Čedomir and Živković, Vladimir and Walczycka, Maria and Zajac, Marzena and Tkaczewska, Joanna and Kulawik, Piotr and Wesierska, Ewelina and Migdał, Lukasz and Migdał, Anna",
year = "2019",
abstract = "Central-Eastern Europe is famous of sausages production such delighted as:
kranjska klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka,
češnjovka, domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica,
hauswurst. The aim of work was the assessment of chemical composition of traditional
European sausages (produced in Poland, Czech Republik, Slovakia, Serbia, Austria and Italy)
obtained from meat of autochthonous pigs bred in a traditional way. The analysed sausages
differed in chemical composition and it was caused by different recipes and differences in raw
meat chemical composition originating from native pigs breeds. The highest differences were
present in the fat content in sausages. All analysed sausages fulfilled the new requirements of
the European Union concerning maximum PAH levels in the selected foodstuffs as
considered in the Commission Regulation (EC) no 835/2011.",
publisher = "SLOVENSKÁ POĽNOHOSPODÁRSKA UNIVERZITA V NITRE FAKULTA BIOTECHNOLÓGIE A POTRAVINÁRSTVA KATEDRA HYGIENY A BEZPEČNOSTI POTRAVÍN",
journal = "BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online)",
title = "The chemical composition of traditional european sausages",
pages = "191-195",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_649"
}

Migdał, W., Radović, Č., Živković, V., Walczycka, M., Zajac, M., Tkaczewska, J., Kulawik, P., Wesierska, E., Migdał, L.,& Migdał, A.. (2019). The chemical composition of traditional european sausages. in BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online)
SLOVENSKÁ POĽNOHOSPODÁRSKA UNIVERZITA V NITRE FAKULTA BIOTECHNOLÓGIE A POTRAVINÁRSTVA KATEDRA HYGIENY A BEZPEČNOSTI POTRAVÍN., 191-195.
https://hdl.handle.net/21.15107/rcub_ristocar_649

Migdał W, Radović Č, Živković V, Walczycka M, Zajac M, Tkaczewska J, Kulawik P, Wesierska E, Migdał L, Migdał A. The chemical composition of traditional european sausages. in BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online). 2019;:191-195.
https://hdl.handle.net/21.15107/rcub_ristocar_649 .

Migdał, Władysław, Radović, Čedomir, Živković, Vladimir, Walczycka, Maria, Zajac, Marzena, Tkaczewska, Joanna, Kulawik, Piotr, Wesierska, Ewelina, Migdał, Lukasz, Migdał, Anna, "The chemical composition of traditional european sausages" in BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online) (2019):191-195,
https://hdl.handle.net/21.15107/rcub_ristocar_649 .

TY  - CONF
AU  - Migdał, Władysław
AU  - Walczycka, Maria
AU  - Radović, Čedomir
AU  - Živković, Vladimir
AU  - Král, Martin
AU  - Migdał, Lukasz
PY  - 2019
UR  - http://r.istocar.bg.ac.rs/handle/123456789/650
AB  - The Mid-Eastern Europe is famous for production of wide known sausages as: kranjska
klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka, češnjovka,
domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica, hauswurst.
The aim of work was the assessment of fatty acids profile fat of traditional European
sausages (produced in Poland, Lithuania, Slovakia, Czech Republic, Serbia, Slovenia,
Croatia, Hungary, Austria, Italy and Spain) obtained from meat of native pigs breeds
bred in a traditional way. The analyzed sausages were different in the total fat contents
and fatty acids profiles.
PB  - Fakulta veterinární hygieny a ekologie, Brno
C3  - Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days
T1  - The fatty acids profile of traditional European sausages
SP  - 223
EP  - 228
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_650
ER  - 

@conference{
author = "Migdał, Władysław and Walczycka, Maria and Radović, Čedomir and Živković, Vladimir and Král, Martin and Migdał, Lukasz",
year = "2019",
abstract = "The Mid-Eastern Europe is famous for production of wide known sausages as: kranjska
klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka, češnjovka,
domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica, hauswurst.
The aim of work was the assessment of fatty acids profile fat of traditional European
sausages (produced in Poland, Lithuania, Slovakia, Czech Republic, Serbia, Slovenia,
Croatia, Hungary, Austria, Italy and Spain) obtained from meat of native pigs breeds
bred in a traditional way. The analyzed sausages were different in the total fat contents
and fatty acids profiles.",
publisher = "Fakulta veterinární hygieny a ekologie, Brno",
journal = "Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days",
title = "The fatty acids profile of traditional European sausages",
pages = "223-228",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_650"
}

Migdał, W., Walczycka, M., Radović, Č., Živković, V., Král, M.,& Migdał, L.. (2019). The fatty acids profile of traditional European sausages. in Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days
Fakulta veterinární hygieny a ekologie, Brno., 223-228.
https://hdl.handle.net/21.15107/rcub_ristocar_650

Migdał W, Walczycka M, Radović Č, Živković V, Král M, Migdał L. The fatty acids profile of traditional European sausages. in Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days. 2019;:223-228.
https://hdl.handle.net/21.15107/rcub_ristocar_650 .

Migdał, Władysław, Walczycka, Maria, Radović, Čedomir, Živković, Vladimir, Král, Martin, Migdał, Lukasz, "The fatty acids profile of traditional European sausages" in Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days (2019):223-228,
https://hdl.handle.net/21.15107/rcub_ristocar_650 .

TY  - CONF
AU  - Migdał, Władysław
AU  - Radović, Čedomir
AU  - Živković, Vladimir
AU  - Gwiazda, Emilia
AU  - Migdał, Łukasz
AU  - Migdał, Anna
AU  - Walczycka, Maria
AU  - Węsierska, Ewelina
AU  - Zając, Marzena
AU  - Tkaczewska, Joanna
AU  - Kulawik, Piotr
AU  - Krępa-Stefanik, Katarzyna
PY  - 2017
UR  - http://r.istocar.bg.ac.rs/handle/123456789/599
AB  - Production  of  traditional  meat  products,  characterized  by  very  good  organoleptic  properties  demands  specific  raw  material  which  is  meat  from  pigs  with  slaughter  weight  120  kg,  intramuscular  fat  content  higher  then  3%  and  bred  by  extensive  system.  Some  of  breeds  which  can  fulfil  this  requirements  are  native  breeds  likeMangalitza, Moravka, Złotnicka Spotted, Złotnicka White and Pulawska  pigs.  Aim  of  this  study  was  analysis  of  raw  meat  from  Mangalitza,  Moravka, Złotnicka Spotted, Złotnicka White and Pulawska pigs –   quality of meat and  its  technological  values  were  evaluated.  Meat  from  analysed  pigs  had  proper  chemical  composition,  favourable  n3/n6  fatty  acids  profile,  low  drip  loss,  proper  pH.  The  composition  of  loin  of:  Puławska,  Złotnicka,  Mangalica  and  Moravka races  was  similar  in  protein,  ash  and  carbohydrates  contents.  The  content  of  intramusular fat in loins of examined races ranged from 3.0% (Złotnicka White) to 5,1%  (Moravka).  In  this  study  there  was  confirmed  good  meat  quality  and  its  usefulness for production of traditional products.
AB  - Proizvodnja tradicionalnih proizvoda  od  mesa,  koje  karakterišu  vrlo  dobre  organoleptičke osobine, zahteva specifičnu sirovinu tj. meso od svinja težine na klanju od 120 kg, intramuskularnim sadržajem masti većim od 3% i uzgajanih u ekstenzivnom  sistemu.  Neke  od  rasa  koje  mogu  ispuniti  ove  zahteve su domaće rase kao što su mangulica,  moravka,  zlotnička šarena, zlotnička bela i pulavska svinja.  Cilj  ove  studije  bila  je  analiza  sirovog  mesa  svinja  rase  mangulica,  moravka,  zlotnička  šarena,  zlotnička  bela  i  pulavska -  kvalitet  mesa  i  njegove  tehnološke  vrednosti.  Meso  od  analiziranih  svinja  imalo  je  adekvatan  hemijski  sastav, povoljan profil n3/n6 masnih kiselina, nizak kalo, odgovarajući pH. Sastav slabine pułavske svinje, złotničke svinje, mangulice i moravke je sličan u sadržaju proteina,  pepela  i  ugljenih  hidrata.  Sadržaj  intramuslularne  masti  u  slabinama  ispitanih rasa varira od 3,0% (zlotnička bela) do 5,1% (moravka). U ovoj studiji potvrdjen  je  dobar  kvalitet  mesa  i  njegova  korisnost  za  proizvodnju  tradicionalnih  proizvoda.
PB  - Belgrade, Institute for animal husbandry
C3  - Proceedings of the 11th International Symposium  Modern Trends in Livestock Production October 11-13, 2017
T1  - Quality of meat from native pigs
SP  - 188
EP  - 203
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_599
ER  - 

@conference{
author = "Migdał, Władysław and Radović, Čedomir and Živković, Vladimir and Gwiazda, Emilia and Migdał, Łukasz and Migdał, Anna and Walczycka, Maria and Węsierska, Ewelina and Zając, Marzena and Tkaczewska, Joanna and Kulawik, Piotr and Krępa-Stefanik, Katarzyna",
year = "2017",
abstract = "Production  of  traditional  meat  products,  characterized  by  very  good  organoleptic  properties  demands  specific  raw  material  which  is  meat  from  pigs  with  slaughter  weight  120  kg,  intramuscular  fat  content  higher  then  3%  and  bred  by  extensive  system.  Some  of  breeds  which  can  fulfil  this  requirements  are  native  breeds  likeMangalitza, Moravka, Złotnicka Spotted, Złotnicka White and Pulawska  pigs.  Aim  of  this  study  was  analysis  of  raw  meat  from  Mangalitza,  Moravka, Złotnicka Spotted, Złotnicka White and Pulawska pigs –   quality of meat and  its  technological  values  were  evaluated.  Meat  from  analysed  pigs  had  proper  chemical  composition,  favourable  n3/n6  fatty  acids  profile,  low  drip  loss,  proper  pH.  The  composition  of  loin  of:  Puławska,  Złotnicka,  Mangalica  and  Moravka races  was  similar  in  protein,  ash  and  carbohydrates  contents.  The  content  of  intramusular fat in loins of examined races ranged from 3.0% (Złotnicka White) to 5,1%  (Moravka).  In  this  study  there  was  confirmed  good  meat  quality  and  its  usefulness for production of traditional products., Proizvodnja tradicionalnih proizvoda  od  mesa,  koje  karakterišu  vrlo  dobre  organoleptičke osobine, zahteva specifičnu sirovinu tj. meso od svinja težine na klanju od 120 kg, intramuskularnim sadržajem masti većim od 3% i uzgajanih u ekstenzivnom  sistemu.  Neke  od  rasa  koje  mogu  ispuniti  ove  zahteve su domaće rase kao što su mangulica,  moravka,  zlotnička šarena, zlotnička bela i pulavska svinja.  Cilj  ove  studije  bila  je  analiza  sirovog  mesa  svinja  rase  mangulica,  moravka,  zlotnička  šarena,  zlotnička  bela  i  pulavska -  kvalitet  mesa  i  njegove  tehnološke  vrednosti.  Meso  od  analiziranih  svinja  imalo  je  adekvatan  hemijski  sastav, povoljan profil n3/n6 masnih kiselina, nizak kalo, odgovarajući pH. Sastav slabine pułavske svinje, złotničke svinje, mangulice i moravke je sličan u sadržaju proteina,  pepela  i  ugljenih  hidrata.  Sadržaj  intramuslularne  masti  u  slabinama  ispitanih rasa varira od 3,0% (zlotnička bela) do 5,1% (moravka). U ovoj studiji potvrdjen  je  dobar  kvalitet  mesa  i  njegova  korisnost  za  proizvodnju  tradicionalnih  proizvoda.",
publisher = "Belgrade, Institute for animal husbandry",
journal = "Proceedings of the 11th International Symposium  Modern Trends in Livestock Production October 11-13, 2017",
title = "Quality of meat from native pigs",
pages = "188-203",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_599"
}

Migdał, W., Radović, Č., Živković, V., Gwiazda, E., Migdał, Ł., Migdał, A., Walczycka, M., Węsierska, E., Zając, M., Tkaczewska, J., Kulawik, P.,& Krępa-Stefanik, K.. (2017). Quality of meat from native pigs. in Proceedings of the 11th International Symposium  Modern Trends in Livestock Production October 11-13, 2017
Belgrade, Institute for animal husbandry., 188-203.
https://hdl.handle.net/21.15107/rcub_ristocar_599

Migdał W, Radović Č, Živković V, Gwiazda E, Migdał Ł, Migdał A, Walczycka M, Węsierska E, Zając M, Tkaczewska J, Kulawik P, Krępa-Stefanik K. Quality of meat from native pigs. in Proceedings of the 11th International Symposium  Modern Trends in Livestock Production October 11-13, 2017. 2017;:188-203.
https://hdl.handle.net/21.15107/rcub_ristocar_599 .

Migdał, Władysław, Radović, Čedomir, Živković, Vladimir, Gwiazda, Emilia, Migdał, Łukasz, Migdał, Anna, Walczycka, Maria, Węsierska, Ewelina, Zając, Marzena, Tkaczewska, Joanna, Kulawik, Piotr, Krępa-Stefanik, Katarzyna, "Quality of meat from native pigs" in Proceedings of the 11th International Symposium  Modern Trends in Livestock Production October 11-13, 2017 (2017):188-203,
https://hdl.handle.net/21.15107/rcub_ristocar_599 .