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Comparison of meat quality and trimmed cut yield in black slavonian and modern pigs used in the production of slavonian kulen

Danijel Karolyi ; Zavod za opće stočarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska 25, 10 000 Zagreb
Krešimir Salajpal ; Zavod za opće stočarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska 25, 10 000 Zagreb
Ivan Jurić ; Zavod za opće stočarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska 25, 10 000 Zagreb
Marija Đikić ; Zavod za opće stočarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska 25, 10 000 Zagreb
Željko Sinjeri ; Centralni Medicinski Laboratorij, Opća Bolnica ¨Dr. T. Bardek¨, Selingerova bb., 48000 Koprivnica
Damir Kovačić ; Zavod za Marketing u poljoprivredi, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska 25, 10 000 Zagreb

Abstract

The muscle quality traits (pH1 and pH24 and colour of M. longissimus dorsi), blood stress indicators (CK - creatine kinase, LDH - lactate dehydrogenase, AST - aspartate aminotranferase and glucose) and trimmed cut lean yield (proportion of selected lean meat of hams, loin, shoulders and neck) were evaluated for the traditional Black Slavonian (BS) and modern pig genotypes: Large White x Swedish Landrace (LWxSL) and Large White x Swedish Landrace sired with Duroc (LWxSL)xD used in the production of Slavonian Kulen sausages. The BS pigs had the lowest serum CPK and AST activity (P<0.05),which could be an indication of their lower susceptibility to stress. The pH values were within normal pork quality range for all evaluated genotypes, but the older BS and (LWxSL)xD pigs had a more desirable loin colour (lower L* and higher a* values) for Slavonian Kulen processing. The trimmed cut lean yield (%) of hams was the lowest in BS pigs (29.31% of primal cut and 7.04% of carcass, P<0.05). The (LWxSL)xD group had the highest trimmed cut lean yield of loin (34.14% and 4.93%, P<0.05), and the LWxSL group had the lowest utilisation of neck (22.31% and 1.12 %, P<0.05). In total, the utilisation of primal cuts for the production of Slavonian Kulen in BS group (26.75 %) were considerably lower compared to the (LWxSL)xD group (32.33%, P<0.05). Utilisation of carcass for production of Slavonian Kulen was higher in the (LWxSL)xD pigs (19.85 %, P< 0.05) compared to BS (16.26 %) and LWxSL (16.28 %) pigs.

Keywords

Pigs; Black Slavonian pig; meat quality; Slavonian Kulen

Hrčak ID:

21882

URI

https://hrcak.srce.hr/21882

Publication date:

15.1.2006.

Article data in other languages: croatian

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