Izvorni znanstveni članak
https://doi.org/10.31727/m.20.1.4
Physical-chemical and sensory properties of hams of black Slavonian pigs and crossbreds between a big Yorkshire, Swedish Landrace and Duroc
Đuro Senčić
; Poljoprivredni fakultet Sveučilišta J. J. Strossmayera, Osijek, Hrvatska
Danijela Samac
orcid.org/0000-0001-9277-3710
; Poljoprivredni fakultet Sveučilišta J. J. Strossmayera, Osijek, Hrvatska
Josip Novoselec
; Poljoprivredni fakultet Sveučilišta J. J. Strossmayera, Osijek, Hrvatska
Sažetak
Physical-chemical features (pH, aw, colour (L*, a*, b*), NaCl, basic chemical composition) were examined and sensory sensory characteristics (cross section appearance, smell, tenderness, flavour) of Slavonian hams of black Slavonian pigs (n = 10) and of crossbreds between a big Yorkshire, Swedish Landrace and Duroc (n = 10), fattened up to 130 kg of body mass. Sensory ham characteristics: cross-section appearance (1 - 8 points), smell (1 - 10 points), tenderness (1 - 10 points) and flavour (1 - 15 points) were evaluated by a five member jury. Ham (m. semimembranaceus) of black Slavonian pigs, in relation to ham of crossbreds had a lower lightness degree, L* (35,50 : 39,35), higher redness degree a* (18,60 : 17,00), fewer raw proteins (27,55% : 29,95%), more raw fats (10,50% : 7,25%) and higher grades for sensory characteristics: smell (9,00 : 8,50), tenderness (8,45 : 8,00) and flavour (14,00 : 12,00). Regarding other examined indicators (aw, b*, water and ash content) no significant differences were determined between the analysed groups.
Ključne riječi
hams; black Slavonian pigs; crossbreds with Duroc
Hrčak ID:
194642
URI
Datum izdavanja:
19.2.2018.
hrvatski njemački talijanski španjolski
Posjeta: 1.928 *