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2020, vol. 36, iss. 1, pp. 49-61
The quality of traditionally smoked tenderloins obtained from meat of native pig breeds
aUniversity of Agriculture, Faculty of Food Technology, Department of Animal Product Technology, Kraków, Poland
bUniversity of Agriculture, Faculty of Animal Science, Department of Genetics and Animal Breeding, Kraków, Poland
cUniversity of Agriculture, Faculty of Animal Science, Insitute of Veterinary Science, Kraków, Poland

emailwladyslaw.migdal@urk.edu.pl
Project:
Project "The uses and the conservation of farm animal genetic resources under sustainable development" co-financed by the National Centre for Research and Development within the framework of the strategic R&D programme "Environment, agriculture and forestry" - BIOSTRATEG, contract number: BIOSTRATEG2/297267/14/NCBR/2016

Keywords: fatteners; native breeds; meat; tenderloins; quality
Abstract
The domestic (homeland, native) populations - breeds of pigs are grown in certain region and/or country as local, primitive breeds. In Poland following 3 pig breeds are considered as native: Pulawska, Zlotnicka White and Zlotnicka Spotted. The aim of this study was the assessment of the quality of meat and traditionally smoked tenderloins obtained from meat of native pigs breeds bred in a traditional way. Meat analysis showed that the highest fat content values were present in Zlotnicka Spotted (4.60 ± 0.33) and White (3.63 ± 0.41) while the lowest in Pulawska (2.78 ± 0.29). Smoked tenderloins shear force differed statistically. The hardness values were the highest for Zlotnicka White (65.66 ± 6.46) and the lowest for Zlotnicka Spotted (33.27 ± 4.12). Similar shear force values were recorded: the highest in Zlotnicka White (51.90 ± 7.11) and the lowest in Zlotnicka Spotted (30.43 ± 5.54). Regardless of the results obtained, meat products have good acceptance of sensory assessment test and low level of polycyclic aromatic hydrocarbons. We conclude that the meat of Pulawska, Zlotnicka White and Spotted breeds of pigs is a good quality raw material used for production of traditional and regional meat products gaining high sensory scores and good recognition among consumers. The traditionally smoked tenderloins produced from meats of above breeds, were characterized by very good quality parameters.
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article language: English
document type: Original Scientific Paper
DOI: 10.2298/BAH2001049M
published in SCIndeks: 26/07/2020
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