Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight
Jokanović, Marija R.
Kevrešan, Žarko S.
Sojic, Branislav V.
Skaljac, Snezana B.
Tomašević, Igor B.
Martinović, Aleksandra B.
Despotović, Aleksandra R.
Suput, Danijela Z.
Article (Published version)
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Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P > 0.05) on water-holding capacity, protein, total fat and K, P and Ca content. The M. psoas major was the highest in pH(24h), water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH(24h), CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest ...content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.
Keywords:pigs / Swallow-Belly Mangulica / intensive production system / meat quality
Source:Hemijska industrija, 2016, 70, 5, 557-564
- Association of Chemical Engineers of Serbia
- Provincial Secretariat for Science and Technological Development, Autonomous Province of Vojvodina, Republic of Serbia [114-451-809/2015]
- Development of traditional production of dry fermented sausages with protected designation of origin in order to obtain safe products of standard quality (RS-31032)