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Quality of meat from native pigs

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2017
migdal-2017.pdf (818.6Kb)
Authors
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
Conference object (Published version)
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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 r...anged 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 ovo...j studiji potvrdjen je dobar kvalitet mesa i njegova korisnost za proizvodnju tradicionalnih proizvoda.

Keywords:
pigs / Złotnicka Spotted / Złotnicka White / Puławska / Mangalitza / meat / quality / svinje / zlotnička šarena / zlotnička bela / mangulica / moravka / meso / kvalitet
Source:
Proceedings of the 11th International Symposium Modern Trends in Livestock Production October 11-13, 2017, 2017, 188-203
Publisher:
  • Belgrade, Institute for animal husbandry
Funding / projects:
  • Implementation of various rearing - selection and biotechnological methods in breeding of pigs (RS-31081)

ISSN: 978-86-82431-73-2

[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_ristocar_599
URI
http://r.istocar.bg.ac.rs/handle/123456789/599
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
RIStocar
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 .

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