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Original scientific paper

https://doi.org/10.31727/m.20.1.4

Physical-chemical and sensory properties of hams of black Slavonian pigs and crossbreds between a big Yorkshire, Swedish Landrace and Duroc

Đuro Senčić ; Poljoprivredni fakultet Sveučilišta J. J. Strossmayera, Osijek, Hrvatska
Danijela Samac orcid id orcid.org/0000-0001-9277-3710 ; Poljoprivredni fakultet Sveučilišta J. J. Strossmayera, Osijek, Hrvatska
Josip Novoselec ; Poljoprivredni fakultet Sveučilišta J. J. Strossmayera, Osijek, Hrvatska


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Abstract

Physical-chemical features (pH, aw, colour (L*, a*, b*), NaCl, basic chemical composition) were examined and sensory sensory characteristics (cross section appearance, smell, tenderness, flavour) of Slavonian hams of black Slavonian pigs (n = 10) and of crossbreds between a big Yorkshire, Swedish Landrace and Duroc (n = 10), fattened up to 130 kg of body mass. Sensory ham characteristics: cross-section appearance (1 - 8 points), smell (1 - 10 points), tenderness (1 - 10 points) and flavour (1 - 15 points) were evaluated by a five member jury. Ham (m. semimembranaceus) of black Slavonian pigs, in relation to ham of crossbreds had a lower lightness degree, L* (35,50 : 39,35), higher redness degree a* (18,60 : 17,00), fewer raw proteins (27,55% : 29,95%), more raw fats (10,50% : 7,25%) and higher grades for sensory characteristics: smell (9,00 : 8,50), tenderness (8,45 : 8,00) and flavour (14,00 : 12,00). Regarding other examined indicators (aw, b*, water and ash content) no significant differences were determined between the analysed groups.

Keywords

hams; black Slavonian pigs; crossbreds with Duroc

Hrčak ID:

194642

URI

https://hrcak.srce.hr/194642

Publication date:

19.2.2018.

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