Chemical characteristics of raw and processed Istarski pršut (PDO) produced from two different pig genotypes were studied with special emphasis on amino and fatty acid composition and factors of ...lipid stability. Raw hams of Large White (LW)xLandrace (L), and (LWxL)xDuroc (D) pig genotypes were used in the study (20 hams of each genotype). All left raw hams from each carcass were processed in accordance with the PDO specification of Istarski pršut, and other half (the right ones) of LWxL)xD genotype were used for analyses of raw hams (fresh muscles). Istarski pršut was evaluated on the basis of the chemical parameters of the raw and matured lean ham. The process of dry curing significantly influenced the chemical properties of Istarski pršut. Despite the higher content of intramuscular fat and polyunsaturated fatty acids, the fat of (LWxL)xD ham was much more resistant to hydrolysis and oxidation, suggesting that fatty acid profile and other factors, also play a significant role. Significant differences between pig genotypes in the amino acid and fatty acid profiles were found. The analyzed Istarski pršut may be distinguished by prints of multivariate chemometric statistical analysis, based on their amino acid and fatty acid compositions.
The aim of this research was to determine the effect of sex, castration, and processing on the chemical properties of mutton in the production of
-a traditional Dalmatian dry-cured meat product. ...Therefore, the carcasses of 20 ewes (E), 20 rams (R), and 20 wethers (W) of the Dalmatian pramenka breed were processed by dry-curing. On the 1st, 35th, and 60th days of processing, the samples from the scapulae were taken, then the proximate chemical, NaCl, and mineral analyses were performed, and significant differences between most of the parameters were found. Unlike W, the R samples contained significantly more proteins (
< 0.01), NaCl (
< 0.05), and potassium (
< 0.05) and less fat (
< 0.05). Furthermore, compared to the W and R categories, the E category of
contained significantly more calcium (
< 0.05). The higher contents of intramuscular fat, potassium, and calcium and lower content of NaCl could positively affect the sensory (marbling, flavor, juiciness, and tenderness) and chemical (fatty acid profile) properties of
. These findings suggest that the W and E raw mutton could be a better-quality raw material for production of
than could the R, but further research is needed for a more comprehensive picture of its quality.
The aim of the research was to learn from a survey about the production and economic characteristics of sheep production as well as economic position and developmental orientation of sheep breeders ...on the island of Pag. Data on production and economic characteristics of sheep production on the island of Pag were collected from a survey and processed through relevant descriptive statistics methods. The respondents have on average 47 breeding sheep, 2 rams and 9 sheep intended for flock renewal rate (not older than one year); which means an average flock has 58 sheep. The average total income from sheep production in 2009 was 72,460.10 HRK. The average total production costs in 2009 were 13,260.10 HRK, including the costs of fodder and veterinary services. All farms achieved positive financial results of 59,199.90 HRK in average. As many as three quarters of respondents indicated profitability of sheep production as the main motivation to engage in sheep production; very few indicated that heritage and inability to do other jobs were the main motivation. Important limiting factors for future development of sheep breeding on the island of Pag in most farms are lack of potential heirs and high average age of farm holders. Regarding the effects of joining the European Union, half the breeders intend to improve their production and harmonise it with the EU requirements and standards; one quarter of them intend to keep the existing production capacity; and another quarter intend to quit with production.
The volatile flavour compounds of Herzegovinian dry smoked goat meat were investigated by using headspace-solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). A total ...of 97 volatile compounds were identified and quantified which belonged to several chemical groups: phenols (75.12%), aromatic hydrocarbons (17.47%), aldehydes (3.89%), acids (3.55%), alcohols (2.07%), ketones (1.60%), furans (0.36%), hydrocarbons (0.29%), terpenes (0.19%), esters and lactones (0.06%). The most common groups of volatile compounds in the samples of Herzegovinian dry smoked goat meat were phenols, aromatic hydrocarbons and aldehydes. Of all the identified compounds, the most common were p-cresol, creosol and 2,6-dimethoxyphenol, which were formed in the smoking process. PCA analysis showed that a positive correlation was found between the content of phenol and hydrocarbons, alcohols, ketones, esters and lactones, and terpenes, aromatic hydrocarbons and acids. Phenols as the most represented group of volatile compounds was characteristic for the leg sample (83.03%).
According to the presence of amino acids, goat meat fully meets the nutritional needs of an adult person (Ivanković et al., 2013). According to the Regulation of ground meat, meat preparations and ...meat products (Official Gazette of B&H No. 82/13), Herzegovinian dry smoked goat meat is classified as a preserved dried meat product where the moisture content must be less than 60%, water activity less than 0.93 and it must be stored at temperatures up to 15 °C In Bosnia and Herzegovina, goat meat is most often consumed in the form of roast goat meat. Ganić et al., (2013; 2019; 2020) and Forto (2020) cite significant scientific research on the technology and quality of cured meat products from goat meat. ...to the above mentioned, in other countries, the quality of various goat meat products is continuously tested, such as smoked goat ham (Ivanović et al., 2014; 2014a; 2016), goat mantas (Oliveira et al., 2014), goat bresaola (Paleari et al., 2003), salted and ripened goat thigh (Paleari et al., 2008), goat cured legs (Teixeira et al., 2017; Tolentino et al., 2016).
The purpose of the research was to investigate the carcass composition, meat quality and chemical composition of pigs from two pork chains for the production of traditional dry/cured products in ...Croatia. The trial involved 24 Black Slavonian barrows reared outdoors (NAT chain) and 24 PIC hybrid barrows kept under industrial conditions (INT chain); all animals were raised to 160 kg of live weight. After slaughter, carcass and meat quality traits were measured and samples for chemical composition were taken. After that, a full dissection of the carcasses was performed. The pigs from the INT pork chain had leaner carcasses, higher bone percentages, and lower fatness levels than the NAT carcasses. Pigs from the NAT chain exhibited a more desirable meat quality. No differences were found in moisture, and samples from the INT chain exhibited higher collagen and protein percentage. Muscles from the NAT chain had higher IMF and MUFA levels, and the SFA content was lower than in INT pork. Despite the superior carcass traits of the pigs from the INT chain, pigs from the NAT chain demonstrated better suitability for the production of dry/cured products.
In order to find out the effect on physical-chemical profile of Istrian dry-cured ham with particular regard to the appearance of white crystals in the muscles, raw salted legs were desalted by ...soaking the legs in cold water for 24 hours. The 20 raw hams taken from 10 slaughtered hogs (Swedish Landrace breed) and processed in the traditional Istrian manner were used. After salting and pressing, the raw hams were divided into two groups: 1) the 10 left legs of each hog were desalted (D); 2) the 10 right legs were not desalted (N). Following this, both groups of legs were subjected to continuous processing. Samples for chemical analysis and counting of white spots were taken from the 20 legs (10 N and 10 D) from 10 hogs, each weighing 12 to 15 kg. Chemical analysis of muscle tissue showed a highly significant difference (P<0.0001) in the salt quantity in the N (6.85%) and D (5.31%) dry-cured hams, as expected. Desalting affected the level of calcium which was higher (P=0.0124) in the D hams (0.27 g) than in the N hams (0.22 g). Desalting did not affect the free amino acid content, with the exception of methionine which was lower (P=0.0041) in D (0.14 g) than in N hams (0.17 g). Desalting affected the level of two free fatty acids as follows: heptadecanoic acid was higher (P=0.0203) in N (0.18%) than in D hams (0.24%) and DPA was higher (P=0.0373) in N (0.49%) than in D hams (0.39%). By counting the white precipitates, it was established that the regularity of appearance of the precipitate was noted on both the D and N hams, such that where there was no precipitate on the right N ham, nor was their any on the left D ham of the same hog. However, desalting only lead to a slight decrease in the appearance of precipitates (average of 0.7 points), but it is certain that desalting reduces the salt content in the legs, which affects some physical-chemical changes in the ham tissues during processing.
Zaštita "Dalmatinske janjetine” zaštićenom oznakom izvornosti (ZOI) temelji se na specifičnoj kvaliteti mesa i tradicionalnom načinu uzgoja janjadi dalmatinske pramenke na geografskom području koje ...se poklapa s uzgojnim područjem izvorne hrvatske pasmine ovaca, Dalmatinske pramenke. Pod nazivom "Dalmatinska janjetina" na tržište se može staviti samo meso janjadi dalmatinske pramenke, uzgojene isključivo u Dalmaciji. U zakonskom postupku registracije zaštićene oznake ZOI, koji je nedavno završen na hrvatskoj nacionalnoj razini, a trenutno je u tijeku postupak na razini EU-a, provedeno je istraživanje među hrvatskim potrošačima na uzorku od 1.034 potrošača s područja čitave Hrvatske, kako bi se utvrdila prepoznatljivost ovog proizvoda na hrvatskom tržištu, kao i preferencije potrošača s obzirom na slične proizvode iz drugih hrvatskih regija. Istraživanje je pokazalo da hrvatski potrošači prepoznaju „Dalmatinsku janjetinu“ kao tradicionalni, visokokvalitetni proizvod. Gotovo 75 % ispitanika “Dalmatinsku janjetinu” prepoznaje kao posebnu vrstu janjetine kvalitetniju od ostalih vrsta janjetine na hrvatskom tržištu. Gotovo 85 % ispitanika koristi janjetinu u prehrani, ali više od 58 % samo u posebnim prilikama (narodne svetkovine i obiteljska slavlja), osobito ako se priprema pečenjem na ražnju. Navedeni tradicionalni način pripreme janjetine pečenjem na ražnju više od 85 % ispitanika povezuje s Dalmacijom kao regijom. Ugled na tržištu i povezanost s geografskim područjem proizvodnje (Dalmacija) razlozi su zbog kojih hrvatski potrošači radije kupuju dalmatinsku janjetinu nego druge vrste janjetine.
Cilj ovog istraživanja bio je utvrditi u kojoj mjeri razlike u načinu dimljenja (otvoreno ložište unutar objekta – objekt A vs. ložište izvan objekta i dovod dima dimovodom – objekt B) utječu na ...sastav hlapivih spojeva arome dalmatinske pečenice. U navedenu svrhu uzeta su po 2 uzorka dalmatinske pečenice iz dva različita preradbena objekta (A i B) na području Dalmacije, u kojima je pečenica proizvedena na sličan način (osim načina dimljenja). Analizom hlapivih spojeva arome dalmatinske pečenice (mikroekstrakcija na čvrstoj fazi – HS-SPME te analiza hlapivih spojeva plinskom kromatografijom-masenom spektrometrijom – GC-MS) identificirano je 97 kemijskih spojeva od kojih 6 alkohola, 9 aldehida, 14 ketona, 7 estera, 2 amina, 2 kiseline, 5 alkana, 3 alkena, 11 aromatskih ugljikovodika, 2 policiklička aromatska ugljikovodika (PAH), 5 terpen, 7 furana, 13 fenola (od kojih čak 8 metoksifenola), 6 organosulfurnih spojeva i 5 heterocikličkih dušičnih spojeva. Aroma dalmatinske pečenice sadrži visok udio spojeva dima, od kojih je osobito visok udio fenola (46,97%) među kojima su većina iz skupine poželjnih metoksifenola (31,38%), koji zbog vrlo niskog praga detekcije imaju značajan učinak na ukupnu aromu proizvoda. U uzorcima iz objekta A detektirana su 75, a u uzorcima iz objekta B 68 kemijskih spojeva, pri čemu su značajne razlike utvrđene u udjelu alkohola (A vs. B; 0,67% vs. 1,50%; P<0,05), ketona (A vs. B; 11,40% vs. 8,78%; P<0,05), alkana (A vs. B; 0,10% vs. 1,28%; P<0,05), aromatskih ugljikovodika (A vs. B; 10,26% vs. 4,64%; P<0,05), PAH (A vs. B; 0,84% vs. 0,00%; P<0,05), terpena (A vs. B; 2,05% vs. 5,67%; P<0,05), fenola (A vs. B; 40,50% vs. 53,44%; P<0,05) i metoksifenola (A vs. B; 27,47% vs. 35,30%; P<0,05) te organosulfurnih spojeva (A vs. B; 0,29% vs. 2,56%; P<0,01). Visoki udjeli fenola među kojima su najzastupljeniji poželjni metoksifenoli (uz visok udio gvajakola i kreosola) koji nastaju pirolizom lignina, utvrđeni su u obje skupine uzoraka, premda je njihov udio bio znatno veći u uzorcima iz objekta B. Većina utvrđenih razlika su posljedica različitog načina dimljenja u objektima, a osobito je primjetan negativan učinak dimljenja otvorenim ložištem u objektu na broj i udio aromatskih ugljikovodika.
GENOMSKA SELEKCIJA U GOVEDARSTVU Kegalj, Andrijana; Konjačić, Miljenko; Vrdoljak, Marija ...
Stočarstvo,
02/2017, Letnik:
69, Številka:
3-4
Paper
Odprti dostop
Genetski programi u govedarstvu su vrlo uspješni u poboljšanju produktivnosti populacije mliječnih goveda tijekom posljednjih 50 godina. Genomska selekcija je novi alat za pomoć u govedarskoj ...industriji kako bi se dobile pouzdanije uzgojne vrijednosti mladih jedinki (osobito bikova). Genomska uzgojna vrijednost se može izračunati za oba spola u ranoj fazi života, a time i genomska selekcija može povećati profitabilnost i ubrzati genetsku dobit u uzgoju mliječnih goveda smanjenjem generacijskog intervala i troškova uzgoja bikova. Najveća točnost genomske procjene postignuta je na Holstein govedima, iako su dobri rezultati postignuti i kod pasmina Jersey i smeđeg goveda. Danas, uzgajivači koriste genomsku selekciju kao preliminarnu selekciju za mlade bikove. Kao vrlo pozitivna strana selekcije ističe se činjenica da se smanjenjem broja mladih bikova trošak uzgoja smanjuje. Pored većeg genetskog napretka, genomska selekcija omogućava i bolju kontrolu porijekla i sprečavanje uzgoja u srodstvu, te poboljšanje svojstava sa niskom heritabilnošću.