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Biotechnology in Animal Husbandry
2020, vol. 36, br. 1, str. 49-61
Kvalitet tradicionalno dimljene pečenice dobijenih od mesa autohtonih rasa svinja
Migdał Władysława, Kulig Reginaa, Walczycka Mariaa, Węsierska Ewelinaa, Zając Marzenaa, Tkaczewska Joannaa, Kulawik Piotra, Migdał Łukaszb, Migdał Annac, Krępa-Stefanik Katarzynaa
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

e-adresa: wladyslaw.migdal@urk.edu.pl
Projekat:
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

Sažetak
Domaća (nativna) populacija - rase svinja su rase nastale u određenom regionu i/ ili zemlji kao lokalne, primitivne rase. U Poljskoj to su 3 rase svinja: pulavska, zlotnička bela i zlotnička šarena svinja. Cilj rada bio je procena kvaliteta mesa i tradicionalno dimljenih pečenica dobijenih od mesa autohtonih rasa svinja koje se uzgajaju na tradicionalan način. Analiza mesa pokazala je da je najveći udeo masti u zlotničkoj šarenoj svinji (4,60 ± 0,33) i beloj (3,63 ± 0,41), dok je najmanji u pulavskoj (2,78 ± 0,29). Vrednosti dobijene za silu presecanja dimljene pečenice se statistički razlikuju. Vrednosti tvrdoće bile su najviše kod zlotničke bele (65,66 ± 6,46), dok su najniže bile kod zlotničke šarene (33,27 ± 4,12). Slične vrednosti sile presecanja utvrđene su kod zlotničke bele (51,90 ± 7,11), odnosno kod zlotničke šarene rase (30,43 ± 5,54). Bez obzira na dobijene rezultate, mesni proizvodi su dobili dobre ocene na testu senzorne procene i nizak nivo policikličkih aromatskih ugljovodonika. Zaključujemo da je meso pulavske, zlotničke bele i šarene rase svinja kvalitetna sirovina koje se može koristiti za proizvodnju tradicionalnih i regionalnih mesnih proizvoda čime se postižu visoki senzorni rezultati i dobro prepoznaju kod potrošača. Tradicionalno dimljene pečenice proizvedene od mesa navedenih rasa odlikuju su vrlo kvalitetnim parametrima.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.2298/BAH2001049M
objavljen u SCIndeksu: 26.07.2020.
Creative Commons License 4.0

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