Original scientific paper
INFLUENCE OF FINAL BODY WEIGHT OF BLACK SLAVONIAN PIGS ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF KULEN
Danijela Samac
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Poljoprivredni fakultet u Osijeku, Osijek, Hrvatska
Đuro Senčić
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Poljoprivredni fakultet u Osijeku, Osijek, Hrvatska
Zvonko Antunović
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Poljoprivredni fakultet u Osijeku, Osijek, Hrvatska
Zvonimir Steiner
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Poljoprivredni fakultet u Osijeku, Osijek, Hrvatska
Josip Novoselec
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Poljoprivredni fakultet u Osijeku, Osijek, Hrvatska
Ivana Klarić
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Poljoprivredni fakultet u Osijeku, Osijek, Hrvatska
Elvira Bugarić
; Lingfield d.o.o, Vukovarska 126, Osijek, Croatia
Abstract
The research was conducted on 48 Black Slavonian pigs. Of the total 48 Black Slavonian pigs, 16 pigs were fattened up to approximately 100 kg body weight at finishing (group A), 16 were fattened up to about 120 kg bodyweight at finishing (group B), whereas 16 pigs were fattened up to approximately 130 kg body weight at finishing (group C). During the fattening the pigs were fed forage mixtures produced by combining cereal grains (corn, barley) with the concentrated feed “35”. The pigs from all groups (A, B, C) were fed forage mixture containing 14% crude protein in the first fattening period, and forage mixture containing 12% crude protein in the second fattening period. After slaughtering the pigs, half-carcasses were cooled down to +4 °C and the meat from ham, back part and shoulder (ham and back part 76.96% : shoulder 19.24%) was separated to be processed into kulen. The meat was spiced (3.80%) and the mixture was inserted into a blind gut pouch (Caecum). Kulens were then hung on crossbars in a drying room to dry and mature for the following 9 months. After kulens reached maturity, their sensory properties were evaluated, colour and pH values were measured and chemical analysis was conducted. Based on the results obtained in the process of exploring the influence
of final body weight of Black Slavonian pigs on the quality of kulens (physico-chemical and sensory properties), it was determined that final body weight of pigs had no significant influence (p>0.05) in terms of pH value (5.92:5.96:5.97) of kulen, colour values L* (35.38:36.66:36.72), a* (17.08:17.10:17.36) and b* (9.27:10.00:10.11), water content (31.45%:31.39%:32.10%) and ash content (6.37%: 6.21%:6.07%). However, it was also determined that, with the increase in final body weight, a very significant (p<0.01) decrease occurs in the crude protein content in kulen, from 45.94 to 43.59%, whereas crude fat content is higher in groups with higher final body weight. Evaluation of sensory properties of kulen did not detect any significant differences (p>0.05) in terms of appearance
(4.42:4.50:4.52), structure (2.67:2.75:2.76), appearance of cross-cutting (8.30:8.50:8.42) and smell (4.65:4.60:4.75), whereas very significant differences (p<0.01) were determined in terms of kulen flavour (8.75:9.32:9.52). Kulens produced from pigs with higher body weight at finishing tasted better than the ones produced from pigs with lower body weight at finishing. Based on these findings, a conclusion can be made that the selection of final body weight can affect the quality of kulen from Black Slavonian pigs.
Keywords
Black Slavonian pig; quality of kulen
Hrčak ID:
160818
URI
Publication date:
23.6.2016.
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