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Physicochemical properties of meat from Mangalitsa pig breed

Nikola Stanišić ; Institut za stočarstvo, Autoput 16, 11080, Beograd-Zemun, Republika Srbija
Čedomir Radović ; Institut za stočarstvo, Autoput 16, 11080, Beograd-Zemun, Republika Srbija
Bsc Slaviša Stajić ; Sveučilište u Beogradu, Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Republika Srbija
Dušan Živković ; Sveučilište u Beogradu, Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Republika Srbija
Igor Tomašević orcid.org/0000-0002-1611-2264 ; Sveučilište u Beogradu, Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Republika Srbija

Abstract

This study was conducted to investigate physicochemical characteristics of meat from Mangalitsa pig breed. The research was carried out on three muscles: longissimus dorsi, gluteus medius and triceps brachii. Compared to the Swedish Landrace pig breed, which was used as a control group in this research, it was found out that the meat of the Mangalitsa had considerably higher intramuscular fat content and a darker colour (lower L* values). Cooking weight loss was lower in muscles from Mangalitsa pig and meat was more tender compared to Landrace pig. Based on the results obtained in this research, it can be concluded that meat from Mangalitsa pig have higher meat quality traits compared to the commercial pig breed.

Keywords

physicochemical properties; pig meat; Mangalitsa breed

Hrčak ID:

138221

URI

https://hrcak.srce.hr/138221

Publication date:

15.3.2015.

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