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Influence of black Slavonian pig body mass on the quality of Slavonian ham
Prof. Đuro Senčić
; Sveučilište J. J. Strossmayera u Osijeku, Poljoprivredni fakultet, Zavod za stočarstvo, Petra Svačića 1 d, 31000 Osijek
Danijela Samac
; Sveučilište J. J. Strossmayera u Osijeku, Poljoprivredni fakultet, Zavod za stočarstvo, Petra Svačića 1 d, 31000 Osijek
Andrija Matić, dipl. inž.
; Vukovarsko-srijemska županija. Upravni odjel za poljoprivredu i šumarstvo, Glagoljaška 17, 32 100 Vinkovci
Abstract
Body mass of pigs prior to slaughter is one of the factors influencing the quality of hams and cured hams. The quality of cured hams was examined on BlackSlavonian pigs fattened up to 130 kg body mass (n = 10) and 180 kg body mass (n = 10). Both sexes were equally represented in sample groups. The technology of ham processing involved curing in salt (30 days), cold smoking (60 days) and maturing (12 months). Compared to pigs of lower body mass, heavier
pigs produced hams with more fat, significantly (p<0.01) thicker subcutaneous adipose tissue (3.10 cm : 1.84 cm), more intensive red colour of meat (CIE a* = 19.02 : 20.44), a higher level of crude fat (13.80% : 7.67%), and lower crude protein content (25.83% : 29.20%) and ash (8.53% : 12.46%). Sensory properties (firmness, flavour) of hams produced from heavier pigs were slightly better than sensory properties of hams produced from thinner pigs. Due to a higher quantity of subcutaneous, intermuscular and intramuscular fat in hams produced from Black Slavonian pigs of higher body mass (180 kg), and taking into account the economic efficiency of pig fattening (higher food consumption per kg of weight gain), it is justified to produce hams from Black Slavonian pigs of lower body mass (130 kg), as these pigs produce hams with lower level of adipose tissue and intramuscular fat, higher crude protein content in meat, and good sensory properties.
Keywords
Black Slavonian pigs; body mass; ham
Hrčak ID:
149287
URI
Publication date:
1.6.2015.
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