Professional paper

https://doi.org/10.31727/m.26.1.1

The quality of organic pork

Đuro Senčić ; Fakultet agrobiotehničkih znanosti, Sveučilište J. J. Strossmayera Osijek, Osijek, Hrvatska
Danijela Samac orcid.org/0000-0001-9277-3710 ; Fakultet agrobiotehničkih znanosti, Sveučilište J. J. Strossmayera Osijek, Osijek, Hrvatska *

* Corresponding author.

Abstract

Organic pork production still accounts for a small share of the total pork production in the EU and in Croatia. Organic pork has better sensory and nutritional properties and, therefore, greater health value. The content of dry matter (protein and fat) is higher than in conventional pork, and the proportion of polyunsaturated n-3 fatty acids is particularly higher, which have a positive effect against cerebro-vascular and other diseases. The limiting factor for greater production and consumption of organic pork is its higher price, as a result of higher production costs and weaker purchasing power of consumers in Croatia.

Keywords

organic production; pork; meat quality

Hrčak ID:

314591

URI

https://hrcak.srce.hr/314591

Publication date:

14.2.2024.

Article data in other languages: croatian german spanish italian

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