Izvorni znanstveni članak
https://doi.org/10.31727/m.28.2.2
Characteristics of Meat and Baranja Kulen from Different Pig Production Chains
Goran Kušec
; Sveučilište Josip Juraj Strossmayer u Osijeku, Fakultet agrobiotehničkih znanosti Osijek, Osijek, Hrvatska
*
Ivona Djurkin Kušec
; Sveučilište Josip Juraj Strossmayer u Osijeku, Fakultet agrobiotehničkih znanosti Osijek, Osijek, Hrvatska
Kristina Gvozdanović
orcid.org/0000-0002-1989-2630
; Sveučilište Josip Juraj Strossmayer u Osijeku, Fakultet agrobiotehničkih znanosti Osijek, Osijek, Hrvatska
Vladimir Margeta
; Sveučilište Josip Juraj Strossmayer u Osijeku, Fakultet agrobiotehničkih znanosti Osijek, Osijek, Hrvatska
Žarko Radišić
; Sveučilište Josip Juraj Strossmayer u Osijeku, Fakultet agrobiotehničkih znanosti Osijek, Osijek, Hrvatska
Miodrag Komlenić
; Belje Plus, d.o.o., Darda, Hrvatska
Marina Krvavica
orcid.org/0000-0002-4431-5958
; Veleučilište „Marko Marulić“, Knin, Hrvatska
* Dopisni autor.
Sažetak
The aim of this study was to determine the influence of three different pig production chains on carcass composition, meat quality, and the physico-chemical, colorimetric, and textural properties of Baranja kulen. The following production chains were investigated: PC1 (Black Slavonian pig, extensive rearing), PC2 (Duroc × Large White crossbreeds, deep-litter housing system), and PC3 (modern commercial hybrids, intensive production). PC1 pigs had a higher proportion of fat tissue in the ham, shoulder, and back, while PC3 pigs showed a higher proportion of muscle tissue and a lower overall fat content (p < 0.05). Meat from PC3 had the highest protein content, whereas PC1 meat had a significantly higher fat and collagen content. Significant differences were found in meat quality parameters, particularly in colour parameters and water-holding capacity. Meat from the PC1 group was darker (lower L*) and had higher a* and b* values compared to PC2 and PC3 (p < 0.05). Lower drip loss and cooking loss were also recorded in PC1, while differences in pH24 and Warner–Bratzler shear force were not significant. Kulen produced from the PC2 and PC3 chains contained more protein and less fat than that from PC1, whereas moisture and ash content, technological loss, pH value, and water activity did not differ significantly between the production chains. Kulen colour parameters also differed significantly (p < 0.05), with PC3 kulen showing the highest values for all colorimetric indicators, while PC1 exhibited the lowest values. Texture profile analysis revealed significant differences in hardness, cohesiveness, gumminess, and chewiness (p < 0.05), while differences in elasticity were not significant. The results confirm that the choice of production chain significantly affects the technological and nutritional profile of Baranja kulen and enables product differentiation depending on production and market objectives, allowing producers to optimize the relationship between product quality and economic profitability.
Ključne riječi
Baranja kulen; Black Slavonian pig; production chain; meat quality; textural properties
Hrčak ID:
346634
URI
Datum izdavanja:
24.3.2026.
hrvatski njemački španjolski talijanski
Posjeta: 68 *