The quality of traditionally smoked tenderloins obtained from meat of native pig breeds
| Autor: | Migdał Władysław, Kulig Regina, Walczycka Maria, Węsierska Ewelina, Zając Marzena, Tkaczewska Joanna, Kulawik Piotr, Migdał Łukasz, Migdał Anna, Krępa-Stefanik Katarzyna |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Biotechnology in Animal Husbandry, Vol 36, Iss 1, Pp 49-61 (2020) |
| Druh dokumentu: | article |
| ISSN: | 1450-9156 2217-7140 |
| Popis: | 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. |
| Databáze: | Directory of Open Access Journals |
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