Izvorni znanstveni članak
Weight Loss in the Processing of Dry-cured Mutton: Effect of Age, Gender and Processing Technology
Marina Krvavica
orcid.org/0000-0002-4431-5958
; University of Applied Sciences “Marko Marulić” in Knin, Krešimirova 30, 22300 Knin, Croatia
Boro Mioč
; University of Zagreb, Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
Miljenko Konjačić
; University of Zagreb, Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
Emilija Friganović
orcid.org/0000-0001-6871-6716
; University of Applied Sciences “Marko Marulić” in Knin, Krešimirova 30, 22300 Knin, Croatia
Amir Ganić
orcid.org/0000-0002-9349-9482
; University of Sarajevo, Faculty of Agriculture and Food Sciences, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina
Andrijana Kegalj
orcid.org/0000-0001-5173-4731
; University of Applied Sciences “Marko Marulić” in Knin, Krešimirova 30, 22300 Knin, Croatia
Sažetak
In order to determine the effect of age, gender and castration, as well as ripening duration and anatomical position on the weight loss (WL) during processing of castradina production (an indigenous Dalmatian dry-cured mutton), 60 ewes (E) of three age groups (up to 2.5 yr, from 3 to 5 yr, more than 5.5 yr) and 40 males (wethers - W and rams - R), 20 in each group, were slaughtered. After cutting the carcasses, whole legs, shoulders and rest parts called “kora” were subjected to processing (salting, drying, ripening) during which the WL was determined. Since the total WL of the E3-5 was the lowest (27.72%) and total WL of the E2.5 and E5.5 were the similar (30.71% and 30.48%, respectively), despite significant differences of these three age groups of E-castradina, one cannot conclude that age of the sheep affects the WL of the E-castradina. The procedure of the castration had significant effect on the total WL, since the total WL of the R-castradina was the highest (38.76%) compared to the total WL of W (29.92%) and E2,5 and E5,5, which were the similar (except E3-5 which was lower than W). The highest total WL was found for the shoulder (35.05%), and the lowest was found for the whole leg (27.26%), while the one of the “kora” was in between (31.95%), whereby the differences among all three groups were significant (p<0.001 and p<0.05, respectively). Considering the thickest muscle of the whole leg and much shorter ripening period of the “kora” (despite the larger surface area and smaller thickness) these values of the total WL are logical.
Ključne riječi
weight loss; dry-cured mutton; castradina; age; gender
Hrčak ID:
72113
URI
Datum izdavanja:
4.10.2011.
Posjeta: 849 *