Original scientific paper
Infl uence of production system on physico- chemical and sensory properties of Black Slavonian pig meat
Đuro Senčić
; Poljoprivredni fakultet, Zavod za stočarstvo, Trg sv. Trojstva 3, 31 000 Osijek, Hrvatska
Danijela Samac
; Poljoprivredni fakultet, Zavod za stočarstvo, Trg sv. Trojstva 3, 31 000 Osijek, Hrvatska
Zvonko Antunović
; Poljoprivredni fakultet, Zavod za stočarstvo, Trg sv. Trojstva 3, 31 000 Osijek, Hrvatska
Abstract
Pigs from an outdoor system (n=20) were slaughtered at the weight of 130.75 ± 5.45 kg, and the pigs from a semi- outdoor system
(n=16) at the weight of 130.37 ± 6.84 kg. Meat quality was determined on samples from M. longissimus dorsi (MLD), taken between
the 13th and 14th rib. Sensory traits of meat (smell, taste, fi rmness- tenderness and juiciness) were evaluated by a commission (10
members) with grades ranging from 1 (minimal) to 6 (maximal). Natural systems (outdoor and semi- outdoor) signifi cantly aff ected
some of the quality indicators of Black Slavonian pig meat. Meat of pigs from the outdoor system had a signifi cantly higher pH2 values
(5.75:5.61), a less bright color (48.00:51.15), a smaller share of crude fats (5.40%:6.89%), a higher share of ash (1.20%:1.02%), and a somewhat weaker tenderness and juiciness in comparison to the meat of pigs from the semi-outdoor system. All the indicators of
technological quality of meat were normal in both groups and sensory traits were very good.
Keywords
production system; quality of pig meat; Black Slavonian pig
Hrčak ID:
72568
URI
Publication date:
15.2.2011.
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