Stručni rad
https://doi.org/10.31727/m.26.1.1
The quality of organic pork
Đuro Senčić
; Fakultet agrobiotehničkih znanosti, Sveučilište J. J. Strossmayera Osijek, Osijek, Hrvatska
Danijela Samac
orcid.org/0000-0001-9277-3710
; Fakultet agrobiotehničkih znanosti, Sveučilište J. J. Strossmayera Osijek, Osijek, Hrvatska
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* Dopisni autor.
Sažetak
Organic pork production still accounts for a small share of the total pork production in the EU and in Croatia. Organic pork has better sensory and nutritional properties and, therefore, greater health value. The content of dry matter (protein and fat) is higher than in conventional pork, and the proportion of polyunsaturated n-3 fatty acids is particularly higher, which have a positive effect against cerebro-vascular and other diseases. The limiting factor for greater production and consumption of organic pork is its higher price, as a result of higher production costs and weaker purchasing power of consumers in Croatia.
Ključne riječi
organic production; pork; meat quality
Hrčak ID:
314591
URI
Datum izdavanja:
14.2.2024.
hrvatski njemački španjolski talijanski
Posjeta: 909 *