Other
Infl uence of keeping system on the quality of Slavonian Kulen
Đuro Senčić
; Poljoprivredni fakultet u Osijeku, Kralja Petra Svačića 1d, Osijek
Danijela Samac
; Poljoprivredni fakultet u Osijeku, Kralja Petra Svačića 1d, Osijek
Mario Škrivanko
; Veterinarski Zavod Vinkovci, I. i J. Kozarca 24, Vinkovci
Abstract
Slavonian Kulen is a type of a sausage with long shelf life, produced from the combination of the highest quality pork (back, leg) and
spices (ground paprika and minced garlic) stuff ed in the appendix (cecum). This product is protected in Croatia under Protected Geographical Indication (PGI). Meat for sausages was obtained from Black Slavonian Pigs fattened to 130 kg body weight , kept either
in outdoor or semi-outdoor system. Meat from each group of pigs was used and 16 pieces of kulen were produced and analyzed per
group. The choice of the keeping system (outdoor and semi-outdoor) had a signifi cant impact on some quality indicators of Slavonian
Kulen. Compared to kulen made from pigs kept in the semi-outdoor system, kulen produced from pigs kept in the outdoor system has
a signifi cantly (p<0.01) lower pH value (5.81 : 5.97), a more intense degree of redness (CIE a * 18.74 : 17, 36) , and yellowness (CIE b *
12.85 : 10.11) for color , and signifi cantly (p <0.05) lower moisture content (29.84% : 32.10%), a highly signifi cantly (p<0,01) higher
content of crude protein (45.41% : 43.59%). Slavonian Kulen produced from pigs kept in the ootdoor system has a very signifi cantly (p<0.01) better odour and signifi cantly (p<0.05) better taste .
Keywords
the Slavonian Kulen; Black Slavonian Pig; outdoor system; semi-outdoor system
Hrčak ID:
112272
URI
Publication date:
1.12.2013.
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