Professional paper

https://doi.org/10.31727/m.27.1.2

The quality of pork as a raw material in the production of Slavonian kulen/kulin

Đuro Senčić orcid.org/0000-0001-9277-3710 ; 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 *

* Corresponding author.

Abstract

The meat of male castrate pigs and female pigs (gilts and sows removed from breeding), aged 12 - 20 months, with a minimum body weight of 140 kg, is used for the production of Slavonian kulen/kulin. Such meat is "ripe", i.e. of appropriate chemical and enzymatic composition. The most important indicators of the technological quality of pork meat are pH values, water binding capacity and color.

Keywords

pork meat; Slavonian kulen/kulin

Hrčak ID:

329619

URI

https://hrcak.srce.hr/329619

Publication date:

14.2.2025.

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