Meat of native pigs breeds as a raw material for traditional products obtained in Serbia and Poland
Нема приказа
Аутори
Migdal, WladyslavRadović, Čedomir
Živković, Vladimir
Walczycka, Maria
Migdal, Anna
Migdal, Lukasz
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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
culinar...y 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.
Кључне речи:
pigs / native breeds / meat / traditional productsИзвор:
Proceedings of the 14th International Symposium Modern Trends in Livestock Production October 4 – 6, 2023, Belgrade, Serbia, 2023, 355-374Издавач:
- Institute for animal husbandry, Belgrade
Институција/група
RIStocarTY - 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 .