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MESO : The first Croatian meat journal, Vol. 24. No. 2., 2022.

Original scientific paper

https://doi.org/10.31727/m.24.2.1

Identification of qualitative parameters of “Visočka pečena janjetina” with the goal of protection on a national level

Amir Ganić orcid id orcid.org/0000-0002-9349-9482 ; Poljoprivredno-prehrambeni fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina
Saća Halilović orcid id orcid.org/0000-0001-5547-4105 ; Poljoprivredno-prehrambeni fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina
Amir Čaušević ; Fakultet zdravstvenih studija, Sveučilište u Sarajevu, Bosna i Hercegovina
Mersiha Alkić-Subačić ; Poljoprivredno-prehrambeni fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina

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Abstract

In order to protect the traditional “Visočka pečena janjetina” (roasted lamb originating in Vi-soko) with a PGI label, a research on a national level was conducted. For the first time the whole tech-nological process of production was monitored in detail, from exsanguination of the animal, primary treatment of the carcass and meat cutting, to thermic processing. The main motive of the research was to establish the authenticity of this specific way to thermally process lamb meat and its connection to the examined area (Visoko). In addition to the stated, one of the goals was to quantify the main quanti-tative parameters by means of laboratory examination. The established indicators of quality of “Visoč-ka pečena janjetina” will serve as referential indicators in the upcoming activities, during the establish-ment of producer specification. In this paper the sensory, chemical and microbiological parameters of quality of “Visočka pečena janjetina” were identified. The sensory evaluation showed the quality of “Vi-sočka pečena janjetina” to be extra high, with colour being the best graded characteristic. The mean values of chemical parameters were as follows: 54,18 % water, fat 19,44 %, protein 25,28 %, ash 1,10 %, NaCl 0,20 %. The average pH value was 6,47, and aw was 0,958.

Keywords

Visočka pečena janjetina; tradition; quality; PGI label

Hrčak ID:

276108

URI

https://hrcak.srce.hr/276108

Publication date:

14.4.2022.

Article data in other languages: spanish italian croatian german

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License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 13 January 2022

Date accepted: 3 February 2022

Publication date: 14 April 2022

Volume: 24

Issue: 2

Pages: 143-155

DOI: 10.31727/m.24.2.1

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Original scientific paper

Keywords:

Keyword: Visočka pečena janjetina

Keyword: tradicija

Keyword: kvaliteta

Keyword: oznaka geografskog porijekla

Keywords:

Keyword: Visočka pečena janjetina

Keyword: tradition

Keyword: quality

Keyword: PGI label

Keywords:

Keyword: Visočka pečena janjetina

Keyword: Tradition

Keyword: Qualität

Keyword: geschützte geographische Angabe

Keywords:

Keyword: cordero asado de Visoko

Keyword: tradición

Keyword: calidad

Keyword: Indicación Geográfica Protegida (IGP)

Keywords:

Keyword: agnello arrosto di Visoko

Keyword: tradizione

Keyword: qualità

Keyword: indicazione geografica

Utvrđivanje kvalitativnih parametara „Visočke pečene janjetine“ u cilju zaštite na nacionalnom nivou

Translated Title (en): Identification of qualitative parameters of “Visočka pečena janjetina” with the goal of protection on a national level

Translated Title (de): Identifizierung der qualitativen Parameter der "Visočka pečena janjetina" mit dem Ziel des Schutzes auf nationaler Ebene

Translated Title (es): Identificación de los parámetros cualitativos del cordero asado de Visoko, con el objetivo de la protección a nivel nacional

Translated Title (it): Determinazione dei parametri qualitativi dell’agnello arrosto di Visoko ai fini della sua tutela a livello nazionale

Amir Ganić[1]

Email: a.ganic@ppf.unsa.ba

Saća Halilović[1]

Amir Čaušević[2]

Email: causevicamir@hotmail.com

Mersiha Alkić-Subačić[1]

 

[1] Poljoprivredno-prehrambeni fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina

[2] Fakultet zdravstvenih studija, Sveučilište u Sarajevu, Bosna i Hercegovina

Abstract

S ciljem zaštite tradicionalne „Visočke pečene janjetine“ oznakom geografskog porijekla pro-vedena su istraživanja na nacionalnom nivou. Po prvi put je detaljno praćen cjelokupni tehnološki po-stupak proizvodnje, od faze iskrvarenja životinje, primarne obrade trupa i konfekcioniranja mesa, do termičke obrade. Osnovni motiv istraživanja bio je ustanoviti autentičnost ovog specifičnog načina ter-mičke obrade janjećeg mesa i njegovu vezu sa ispitivanim područjem (Visoko). Uz navedeno, jedan od ciljeva je bio laboratorijskim ispitivanjima kvantificirati osnovne kvalitativne parametre. Ustanovlje-ni indikatori kvalitete „Visočke pečene janjetine“ poslužit će kao referentni pokazatelji u predstojećim aktivnostima, prilikom utvrđivanja proizvođačke specifikacije. U radu su utvrđivani senzorni, kemijski i mikrobiološki parametri kvalitete „Visočke pečene janjetine“. Senzorna ocjena pokazala je da je kva-liteta Visočke pečene janjetine ekstra visoka, pri čemu je boja najbolje ocijenjeno svojstvo. Srednje vri-jednosti kemijskih parametara iznosile su kako slijedi: 54,18 % vode, masti 19,44 %, proteina 25,28 %, pepela 1,10 %, NaCl 0,20 %. Prosječna pH vrijednost iznosila je 6,47, a aw 0,958.

Translated Abstract

In order to protect the traditional “Visočka pečena janjetina” (roasted lamb originating in Vi-soko) with a PGI label, a research on a national level was conducted. For the first time the whole tech-nological process of production was monitored in detail, from exsanguination of the animal, primary treatment of the carcass and meat cutting, to thermic processing. The main motive of the research was to establish the authenticity of this specific way to thermally process lamb meat and its connection to the examined area (Visoko). In addition to the stated, one of the goals was to quantify the main quanti-tative parameters by means of laboratory examination. The established indicators of quality of “Visoč-ka pečena janjetina” will serve as referential indicators in the upcoming activities, during the establish-ment of producer specification. In this paper the sensory, chemical and microbiological parameters of quality of “Visočka pečena janjetina” were identified. The sensory evaluation showed the quality of “Vi-sočka pečena janjetina” to be extra high, with colour being the best graded characteristic. The mean values of chemical parameters were as follows: 54,18 % water, fat 19,44 %, protein 25,28 %, ash 1,10 %, NaCl 0,20 %. The average pH value was 6,47, and aw was 0,958.

Translated Abstract

Um die traditionelle "Visočka pečena janjetina" (gebratenes Lammfleisch aus Visoko) mit ein-er geschützten geographischen Angabe zu schützen, wurden Untersuchungen auf nationaler Ebe-ne durchgeführt. Zum ersten Mal wurde der gesamte technologische Prozess der Herstellung im De-tail überwacht, von der Ausblutung des Tieres über die Erstbehandlung des Schlachtkörpers und die Zerlegung des Fleisches bis hin zur thermischen Verarbeitung. Das Hauptmotiv der Untersuchung war es, die Echtheit dieser speziellen Art der thermischen Verarbeitung von Lammfleisch und deren Zusammenhang mit dem untersuchten Gebiet (Visoko) festzustellen. Darüber hinaus war es eines der Ziele, die wichtigsten quantitativen Parameter durch Laboruntersuchungen zu quantifizieren. Die ermittelten Qualitätsindikatoren der "Visočka pečena janjetina" werden bei den kommenden Aktivitäten, im Rahmen der Erstellung der Herstellerspezifikation, als Referenzindikatoren dienen. In dieser Arbeit wurden die sensorischen, chemischen und mikrobiologischen Parameter der Qual-ität der "Visočka pečena janjetina" ermittelt. Die sensorische Bewertung ergab, dass die Qualität von "Visočka pečena janjetina" besonders hoch ist, wobei die Farbe das am besten bewertete Merk-mal ist. Die Mittelwerte der chemischen Parameter waren wie folgt: 54,18 % Wasser, Fett 19,44 %, Ei-weiß 25,28 %, Asche 1,10 %, NaCl 0,20 %. Der durchschnittliche pH-Wert lag bei 6,47, der aw-Wert bei 0,958.

Translated Abstract

Las investigaciones a nivel nacional fueron realizadas con el fin de proteger el cordero asado de Visoko tradicional con la Indicación Geográfica Protegida. Por primera vez fue monitorizado en detal-le todo el proceso tecnológico de la producción, desde el desangramiento del animal, el procesamien-to primario del canal y el despiece de la carne, hasta el tratamiento térmico. El motivo principal de la in-vestigación fue determinar la autenticidad de esta forma específica de tratamiento térmico de la carne de cordero y su conexión con el área examinada (Visoko). Además, uno de los objetivos fue cuantificar los parámetros cualitativos básicos mediante pruebas de laboratorio. Los indicadores de calidad estableci-dos de cordero asado de Visoko servirán como indicadores de referencia en las próximas actividades, al determinar la especificación del productor. En este trabajo fueron identificados los parámetros sensoria-les, químicos y microbiológicos de la calidad del cordero asado de Visoko. La evaluación sensorial mostró que la calidad del cordero asado de visoko es muy alta, siendo el color la característica mejor calificada. Los valores medios de los parámetros químicos fueron los siguientes: agua 54,18 %, grasa 19,44 % proteí-na 25,28 %, ceniza 1,10 %, NaCl 0,20 %. El pH promedio fue de 6,47 y la aw de 0,958.

Translated Abstract

Al fine di tutelare il tradizionale “agnello arrosto di Visoko”, dotato del marchio d’indicazione geografica, sono state condotte ricerche a livello nazionale. Per la prima volta è stato monitorato nel dettaglio l’intero processo tecnologico di produzione, dal dissanguamento dell’animale, alla la-vorazione primaria delle carcasse e al confezionamento delle carni, fino al loro trattamento termico. Il motivo principale della ricerca è stato quello di stabilire l’autenticità di questa specifica modalità di trattamento termico della carne d’agnello e la sua connessione col territorio esaminato (Visoko). Inoltre, uno degli obiettivi era anche quello di quantificare i parametri qualitativi di base mediante prove di laboratorio. Gli indicatori di qualità stabiliti dell’agnello arrosto di Visoko serviranno come indicatori di riferimento nelle prossime attività, in particolare al momento di determinare le speci-fiche di produzione. In questo articolo sono stati determinati i parametri sensoriali, chimici e micro-biologici di qualità dell’agnello arrosto di Visoko. La valutazione sensoriale ha mostrato che la qual-ità dell’agnello arrosto di Visoko è molto alta, con il colore come proprietà di punta. Quanto ai valori medi dei parametri chimici, è stato rilevato quanto segue: 54,18 % di acqua, grassi 19,44 %, proteine 25,28 %, ceneri 1,10 %, NaCl 0,20 %. Il pH medio era 6,47, il valore di acqua libera (aw) 0,958.

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