Izvorni znanstveni članak
https://doi.org/10.31727/m.25.2.3
Modifying the quality of Cure Slavonian Hams of Black Slavonian Pigs by selecting the final body weight and nutrition
Đuro Senčić
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Danijela Samac
orcid.org/0000-0001-9277-3710
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Zvonko Antunović
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Sažetak
A total of 40 Black Slavonian Pigs were fattened to smaller (about 130 kg) and larger (about 180 kg) body weights. Pigs are divided into groups A, B, C, and D. Pigs of groups A and B are fattened up to about 130 kg, and pigs of groups C and D up to about 180 kg of body weight. Each group of pigs was kept in a semi-open system and was fed green alfalfa and fodder mixtures with a higher (14% and 12%) and lower (12% and 10%) level of crude proteins. The fodder mixtures and alfalfa were eaten ad libitum by the pigs. Pork legs are treated and processed in the same way (shaping, salting - dry brining for 30 days, cold smoking for 60 days, and ripening for 12 months). Pigs with larger body masses (about 180 kg) compared to pigs with smaller body masses (about 130 kg) produce heavier hams, with a higher degree of lightness (CIE L*) and redness (CIE a*) and a lower degree of yellowness (CIE b*) of the meat, with a higher proportion of raw fat and salt (NaCl) in the meat and a better smell and firmness of the ham. Pigs fed with feed mixtures with a higher level of crude protein (14 % and 12 %) compared to pigs fed with a lower level of crude protein (12 % and 10 %) produce hams with thinner subcutaneous fat tissue, with a lower degree of lightness (CIE L* ) and yellowness (CIE b*) of the meat, with more water and less fat in the meat and better firmness of the meat. Final body weight and feeding of pigs can significantly modify some physical, chemical, and sensory properties of hams from Black Slavonian Pigs.
Ključne riječi
Slavonian ham; nutrition; body mass; Black Slavonian Pig
Hrčak ID:
300789
URI
Datum izdavanja:
14.4.2023.
hrvatski njemački španjolski talijanski
Posjeta: 420 *