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MESO : The first Croatian meat journal, Vol. 23. No. 4., 2021.

Professional paper

https://doi.org/10.31727/m.23.4.1

Compliance of physico-chemical properties with the specifications of protected indigenous Croatian meat products

Jelka Pleadin orcid id orcid.org/0000-0002-0768-0462 ; Hrvatski veterinarski institut, Zagreb, Hrvatska
Tina Lešić ; Hrvatski veterinarski institut, Zagreb, Hrvatska
Ivica Kos ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Greta Krešić ; Fakultet za menadžment u turizmu i ugostiteljstvu Opatija, Sveučilište u Rijeci, Opatija, Hrvatska
Nina Kudumija ; Hrvatski veterinarski institut, Split, Hrvatska
Lidija Dergestin Bačun ; Hrvatski veterinarski institut, Split, Hrvatska
Ana Vulić ; Hrvatski veterinarski institut, Split, Hrvatska
Tomislav Dujić ; Hrvatski veterinarski institut, Split, Hrvatska
Nada Vahčić ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska

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Abstract

The aim of this study was to examine the compliance of physico-chemical properties with the specifications of selected protected Croatian indigenous meat products. Dry-cured meat products and fermented sausages (n = 18) were sampled during the period 2019-2020 on Croatian family farms (CFF) from the area of Slavonia, Istria and Dalmatia. The purchased products have a designation of origin (Istrian prosciutto) or a geographical indication („Drniški pršut“, „Dalmatinski pršut“, „Slavonski kulen“, „Baranjski kulen“ and „Slavonska kobasica“). Depending on the type of product, i.e. its specification, using validated and accredited analytical methods, physico-chemical properties defined by the specifications of these products were analyzed, including water activity (aw) and mass fraction of water, salt, fat and protein. All meat products met the manufacturer's specifications, and for some of them the limit values of the analyzed parameters and significant variation in water and fat content were determined. In order to guarantee consumers the quality of indigenous meat products, i.e. the authenticity of data implied by the protection of origin and geographical origin, it is necessary to constantly control the conformity of their properties with regard to assigning them a label or product specification

Keywords

protected indigenous meat products; dry-cured meat products; fermented sausages; designation of origin; geographical indication; product specification

Hrčak ID:

261855

URI

https://hrcak.srce.hr/261855

Publication date:

15.7.2021.

Article data in other languages: spanish croatian german italian

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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 May 2021

Date accepted: 8 June 2021

Publication date: 14 August 2021

Volume: 23

Issue: 4

Pages: 336-344

DOI: 10.31727/m.23.4.1

Article Information (continued)

Categories:

Subject: Stručni rad

Categories:

Subject: Professional paper

Keywords:

Keyword: zaštićeni autohtoni mesni proizvodi

Keyword: trajni suhomesnati proizvodi

Keyword: trajne kobasice

Keyword: oznaka izvornosti

Keyword: oznaka zemljopisnog podrijetla

Keyword: specifikacija proizvoda

Keywords:

Keyword: protected indigenous meat products

Keyword: dry-cured meat products

Keyword: fermented sausages

Keyword: designation of origin

Keyword: geographical indication

Keyword: product specification

Keywords:

Keyword: geschützte einheimische Fleischerzeugnisse

Keyword: trocken gepökelte Fleischerzeugnisse

Keyword: Dauerwürste

Keyword: Ursprungsbezeichnung

Keyword: geografische Angabe

Keyword: Produktspezifikation

Keywords:

Keyword: productos cárnicos autóctonos protegidos

Keyword: productos cárnicos crudo-curados

Keyword: embutidos fermentados

Keyword: denominación de origen

Keyword: indicación geográfica

Keyword: especificación del produ

Keywords:

Keyword: prodotti autoctoni protetti a base di carne

Keyword: prodotti di salumeria

Keyword: salsiccia fermentata

Keyword: denominazione di origine

Keyword: indicazione geografica

Keyword: prodotto

Sukladnost fizikalno-kemijskih svojstava sa specifikacijama zaštićenih hrvatskih autohtonih mesnih proizvoda

Translated Title (en): Compliance of physico-chemical properties with the specifications of protected indigenous Croatian meat products

Translated Title (de): Übereinstimmung der physikalisch-chemischen Eigenschaften mit den Spezifikationen von geschützten einheimischen kroatischen Fleischproduk

Translated Title (es): Conformidad de las propiedades físico-químicas con las especificaciones de los productos cárnicos autóctonos croatas protegidos

Translated Title (it): Conformità delle proprietà fisico-chimiche con le specifiche dei prodotti autoctoni croati protetti a base di carne

Jelka Pleadin[1]

Email: pleadin@veinst.hr

Tina Lešić[1]

Ivica Kos[2]

Greta Krešić[3]

Nina Kudumija[4]

Lidija Dergestin Bačun[4]

Ana Vulić[4]

Tomislav Dujić[4]

Nada Vahčić[5]

 

[1] Hrvatski veterinarski institut, Zagreb, Hrvatska

[2] Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

[3] Fakultet za menadžment u turizmu i ugostiteljstvu Opatija, Sveučilište u Rijeci, Opatija, Hrvatska

[4] Hrvatski veterinarski institut, Split, Hrvatska

[5] Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Kako bi potrošačima bila zajamčena kvaliteta autohtonih mesnih proizvoda, odnosno vjerodostojnost podataka koje podrazumijeva zaštita izvornosti i zemljopisnog podrijetla, potrebna je stalna provjera sukladnosti njihovih svojstava s obzirom na dodijeljenju im oznaku odnosno specifikaciju proizvoda. Cilj ovog rada bio je ispitati sukladnost fizikalno-kemijskih svojstava sa specifikacijama odabranih zaštićenih hrvatskih autohtonih mesnih proizvoda. Trajni suhomesnati proizvodi i trajne kobasice (n = 18) uzorkovani su tijekom razdoblja 2019. - 2020. godine na hrvatskim obiteljskim poljoprivrednim gospodarstvima (OPG) s područja Slavonije, Istre i Dalmacije. Nabavljeni proizvodi imaju oznaku izvornosti (Istarski pršut) odnosno oznaku zemljopisnog podrijetla (Drniški pršut, Dalmatinski pršut, Slavonski kulen, Baranjski kulen i Slavonska kobasica). Ovisno o vrsti proizvoda, odnosno njegovoj specifikaciji, uz primjenu validiranih i akreditiranih analitičkih metoda, analizirana su fizikalno-kemijska svojstva koja su definirana specifikacijama ovih proizvoda, uključujući aktivitet vode (aw) te maseni udio vode, soli, masti i bjelančevina. Svi mesni proizvodi udovoljavali su proizvođačkim specifikacijama, a za samo po jedan uzorak Dalmatinskog i Drniškog pršuta utvrđene su granične vrijednosti analiziranih parametara (udio soli i udio vode). Značajno variranje u udjelima vode i masti uočeno je kod Slavonskog kulena, iako su vrijednosti bile u granicama određenim specifikacijama.

Translated Abstract

The aim of this study was to examine the compliance of physico-chemical properties with the specifications of selected protected Croatian indigenous meat products. Dry-cured meat products and fermented sausages (n = 18) were sampled during the period 2019-2020 on Croatian family farms (CFF) from the area of Slavonia, Istria and Dalmatia. The purchased products have a designation of origin (Istrian prosciutto) or a geographical indication („Drniški pršut“, „Dalmatinski pršut“, „Slavonski kulen“, „Baranjski kulen“ and „Slavonska kobasica“). Depending on the type of product, i.e. its specification, using validated and accredited analytical methods, physico-chemical properties defined by the specifications of these products were analyzed, including water activity (aw) and mass fraction of water, salt, fat and protein. All meat products met the manufacturer's specifications, and for some of them the limit values of the analyzed parameters and significant variation in water and fat content were determined. In order to guarantee consumers the quality of indigenous meat products, i.e. the authenticity of data implied by the protection of origin and geographical origin, it is necessary to constantly control the conformity of their properties with regard to assigning them a label or product specification

Translated Abstract

Um den Verbrauchern die Qualität der einheimischen Fleischprodukte zu garantieren, d.h. die Authentizität der Angaben, die durch den Schutz der Herkunft und des geografischen Ursprungs impliziert sind, ist es notwendig, die Konformität ihrer Eigenschaften im Hinblick auf die Zuweisung eines Labels oder einer Produktspezifikation ständig zu kontrollieren. Das Ziel dieser Studie war es, die Übereinstimmung der physikalisch-chemischen Eigenschaften mit den Spezifikationen ausgewählter geschützter kroatischer einheimischer Fleischprodukte zu untersuchen. Trocken gepökelte Fleischprodukte und Dauerwürste (n = 18) wurden im Zeitraum 2019-2020 auf kroatischen Familienbetrieben (CFF) aus dem Gebiet von Slawonien, Istrien und Dalmatien untersucht. Die gekauften Produkte haben eine Ursprungsbezeichnung (istrischer Prosciutto) oder eine geografische Angabe ("Drniški pršut", "Dalmatinski pršut", "Slavonski kulen", "Baranjski kulen" und "Slavonska kobasica"). Je nach Produkttyp, d.h. seiner Spezifikation, wurden mit Hilfe von validierten und akkreditierten Analysemethoden die durch die Spezifikationen dieser Produkte definierten physikalisch-chemischen Eigenschaften analysiert, einschließlich der Wasseraktivität (aw) und des Massenanteils von Wasser, Salz, Fett und Protein. Alle Fleischprodukte entsprachen den Spezifikationen des Herstellers; nur bei je einer Probe des Dalmatinski und Drniški pršut wurden Grenzwerte der analysierten Parameter und signifikante Abweichungen im Wasser- und Fettgehalt festgestellt. Beim slawonischen Kulen wurden erhebliche Schwankungen des Wasser- und Fettgehalts beobachtet, obwohl die Werte innerhalb der in den Spezifikationen festgelegten Grenzen lagen.

Translated Abstract

Para garantizar a los consumidores la calidad de los productos cárnicos autóctonos, es decir, la autenticidad de los datos que implican la denominación de origen e indicación geográfica, es necesario verificar constantemente la conformidad de sus propiedades en cuanto a las denominaciones asignadas o la especificación del producto. El objetivo de este estudio fue examinar la conformidad de las propiedades físico-químicas con las especificaciones de los productos cárnicos autóctonos croatas protegidos seleccionados. Fueron tomadas las muestras de productos cárnicos crudo-curados y embutidos (n = 18) durante el período de 2019 a 2020, en granjas familiares croatas de las zonas de Eslavonia, Istria y Dalmacia. Los productos adquiridos tienen una denominación de origen (jamón de Istria) o una indicación geográfica (el jamón de Drniš, el jamón de Dalmacia, el kulen de Eslavonia, el kulen de Baranja y el embutido de Eslavonia). Dependiendo del tipo de producto, o sea, su especificación, utilizando métodos analíticos validados y acreditados, fueron analizadas las propiedades físico-químicas definidas por las especificaciones de estos productos, incluida la actividad del agua (aw) y el contenido de agua, sal, grasa y proteína . Todos los productos cárnicos cumplieron con las especificaciones del productor, y solo para una muestra de jamón de Dalmacia y de Drniš fueron determinados los valores límite de los parámetros analizados (el contenido de sal y el contenido de agua). Fue observada una variación significativa en el contenido de aguas y de grasas en el kulen de Eslavonia, aunque los valores estaban dentro de los límites determinados por las especificaciones.

Translated Abstract

Al fine di garantire ai consumatori la qualità dei prodotti autoctoni a base di carne, ovvero l'autenticità dei dati impliciti nella tutela dell'origine e della provenienza geografica, è necessario effettuare una costante verifica della conformità delle loro proprietà rispetto all'assegnazione delle etichette o della specifica del prodotto. Questa tesi è stata elaborata con lo scopo di esaminare la conformità delle proprietà fisico-chimiche con le specifiche dei determinati prodotti autoctoni croati protetti a base di carne. I prodotti di salumeria a lunga conservazione e le salsicce a lunga durata (n=18) sono stati sottoposti a campionamento durante il periodo tra il 2019 e il 2020 nelle aziende agricole familiari della Croazia (OPG) sul territorio della Slavonia, dell'Istria e della Dalmazia. I prodotti ottenuti hanno una denominazione di origine (Prosciutto istriano) ovvero l’indicazione geografica (Prosciutto di Drniš, Prosciutto dalmato, Kulen della Slavonia, Kulen della Baranja e la salsiccia della Slavonia). A seconda del tipo di prodotto, ovvero della sua specifica, utilizzando i metodi analitici convalidati e accreditati, sono state analizzate le proprietà fisico-chimiche definite dalle specifiche di questi prodotti, compresa l'attività dell'acqua (aw) e aventi tenore, in peso, d’acqua, di sale, grassi e proteine. Tutti i prodotti a base di carne sono stati conformi alle specifiche del produttore, tranne un campione del prosciutto dalmato e del prosciutto di Drniš, nei quali sono stati determinati i valori limite dei parametri analizzati (il tenore di sale e il tenore d’acqua). Una variazione significativa nel contenuto d’acqua e dei grassi è stata notata nel kulen della Slavonia, sebbene i valori rientrano nelle determinate specificazioni.

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