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.
In the registration process of the protected geographical indication (PGI) of Dalmatinska pečenica, a research was conducted to determine the impact of differences in technology on the final ...product's chemical composition and sensory properties. Therefore, in three facilities in three Dalmatian counties, 35 samples of Dalmatinska pečenica were produced and divided into 7 groups, which differed in the initial weight of raw materials, composition, and amount of salting/brining mixture and the length of individual technological phases. After the processing phase, the samples were taken from each group, and the proportion of fat, protein, ash, water and NaCl was determined. A professional panel of 11 members assessed the sensory profile of Dalmatinska pečenica by descriptive sensory analysis. Chemical analysis determined the following average basic chemical composition of Dalmatinska pečenica: 5.68 % fat, 41.60 % protein, 44.80 % water and 7.63 % ash, and an average of 6.17 % represented NaCl. Dalmatinska pečenica produced from heavier raw meat (initial weight ≥3.5 kg) contained more intramuscular fat and water (P <0.05) and less proteins (P <0.05). The lower the initial weight of the raw pečenica and the higher the salt/ brine consumption per kg of raw meat, the higher the NaCl content in the mature pečenica, with the length of the salting/brining phase not significantly increasing the NaCl content in the pečenica. The sensory analysis determined the sensory profile and typical sensory properties of Dalmatinska pečenica, including characteristic cylindrical shape and colour, firm and elastic consistency, compact structure, uniform red cross-section, slightly salty taste, softness and solubility when chewed as well as an aroma characteristic of dry-cured pork products with a slightly expressed smoke aroma. The pečenica produced from heavier raw materials (≥3.5 kg) using a mixture of sea and nitrite salt with spices and antioxidants, increased content of intramuscular fat and mild salinity, was rated with the highest average score (5.88 out of a possible 6), and all individual indicators of sensory properties were also rated with the highest score compared to other groups (P <0.05). The correlation coefficient (r) showed that the higher the content of intramuscular fat in the pečenica, the higher the evaluation of the cross-sectional appearance (r = 0.48), odour (r = 0.37), texture (r = 0.39), taste and aroma (r = 0.44), overall impression (r = 0.36) and mean score (r = 0.30). These data confirm the positive effect of intramuscular fat content (marbling) on the sensory properties of Dalmatinska pečenica. The examined differences in processing technology had a statistically significant effect on the parameters of chemical composition and sensory properties of Dalmatinska pečenica.
U procesu registracije oznake zemljopisnog podrijetla (ZOZP) dalmatinske
pečenice provedeno je istraživanje s ciljem utvrđivanja utjecaja razlika u tehnologiji na kemijski sastav i senzorna svojstva konačnog proizvoda. Stoga je u tri objekta na području tri dalmatinske županije proizvedeno 35 dalmatinskih pečenica podijeljenih u 7 grupa koje su se razlikovale po početnoj masi sirovine, sastavu i količini smjese za soljenje/salamurenje te duljini pojedinih tehnoloških faza. Nakon završetka procesa prerade iz svake grupe su uzeti uzorci pečenice te je utvrđen udio masti, bjelančevina, pepela, vode i NaCl, a procjenu senzornog profila dalmatinske pečenice deskriptivnom senzornom analizom proveo je stručno osposobljeni panel sastavljen od 11 članova. Kemijskim
analizama utvrđen je sljedeći prosječni osnovni kemijski sastav dalmatinske pečenice: 5,68 % masti, 41,60 % bjelančevina, 44,80 % vode i
7,63 % pepela, a NaCl je bio zastupljen s prosječno 6,17 %. Pečenice proizvedene od teže sirovine (početna masa ≥3,5 kg) sadržavale su više intramuskularne masti i vode (P<0,05), a manje bjelančevina (P<0,05). Što je početna masa sirove pečenice bila manja i što je utrošak soli/salamure po kg sirovog mesa bio veći, sadržaj NaCl u zreloj
pečenici je bio veći, pri čemu duljina faze soljenja/salamurenja nije značajno utjecala na povećanje sadržaja NaCl u pečenici. Senzornom analizom utvrđen je senzorni profil i tipična senzorna svojstva dalmatinske pečenice, od kojih se osim karakterističnog cilindričnog oblika i boje, ističu čvrsta i elastična konzistencija, kompaktna struktura, jednolična crvena boja presjeka, blago slankast okus, mekoća i
topljivost pri žvakanju, te aroma svojstvena aromi trajnih suhomesnatih
proizvoda od svinjskog mesa uz blago izraženu aromu po dimu. Pečenica proizvedena od teže sirovine (≥3,5 kg) uz korištenje smjese morske i nitritne soli sa začinima i antioksidansima, povećanog sadržaja intramuskularne masti i blage slanosti, ocijenjena je najvećom srednjom ocjenom (5,88 od mogućih 6), pri čemu su i svi pojedinačni pokazatelji senzornih svojstava također ocijenjeni najvećom ocjenom u odnosu na druge grupe (P<0,05). Koeficijentom korelacije (r) je utvrđeno da što
je sadržaj intramuskularne masti u pečenici bio veći, veća je bila i ocjena izgleda presjeka (r = 0,48), mirisa (r = 0,24), teksture (r = 0,28), okusa i arome (r = 0,44), ukupnog dojma (r = 0,36) te srednja ocjena (r = 0,30). Navedeni podatci potvrđuju pozitivan učinak sadržaja intramuskularne masti (mramoriranosti) na senzorna svojstva dalmatinske pečenice. Ispitivane razlike u tehnologiji prerade statistički su značajno utjecale na parametre kemijskog sastava i senzorna svojstva dalmatinske pečenice..
Im Rahmen des Registrierungsprozesses der geschützten geografischen Angabe (g.g.A.) von Dalmatinska pečenica wurde eine Untersuchung durchgeführt, um den Einfluss von Unterschieden in der Technologie auf die chemische Zusammensetzung und die sensorischen Eigenschaften des Endprodukts zu bestimmen. Dazu wurden in drei Betrieben in drei dalmatinischen Gespanschaften 35 Proben der Dalmatinska pečenica hergestellt und in 7 Gruppen eingeteilt, die sich im Ausgangsgewicht der
Rohstoffe, der Zusammensetzung und der Menge der Salz-/Pökelmischung sowie in der Länge der einzelnen technologischen Phasen unterschieden. Nach der Verarbeitungsphase wurden Proben aus jeder Gruppe entnommen und
der Anteil von Fett, Eiweiß, Asche, Wasser und NaCl bestimmt. Ein professionelles Panel aus 11 Mitgliedern bewertete das sensorische Profil der Dalmatinska pečenica durch eine deskriptive sensorische Analyse. Die chemische Analyse ermittelte die folgende durchschnittliche
chemische Grundzusammensetzung der Dalmatinska pečenica: 5,68% Fett, 41,60% Eiweiß, 44,80% Wasser, 7,63% Asche und 6,17% NaCl. Die Dalmatinska pečenica, die aus schwereren Rohstoffen (Ausgangsgewicht ≥3,5 kg) hergestellt wurde, enthielt mehr intramuskuläres Fett und Wasser (P <0,05) und weniger Proteine (P <0,05). Je geringer das Ausgangsgewicht der rohen Pečenica und je höher der Salz-/Pökellakeverbrauch pro kg rohes Fleisch war, desto höher der NaCl-Gehalt in der reifen Pečenica, wobei die Länge der Salz-/ Pökelphase den NaCl-Gehalt in der Pečenica nicht signifikant erhöhte. Die sensorische Analyse ermittelte das sensorische Profil und die typischen sensorischen Eigenschaften der Dalmatinska pečenica, einschließlich der charakteristischen zylindrischen Form und Farbe, der festen und elastischen Konsistenz, der kompakten Struktur, des gleichmäßigen roten Querschnitts, des leicht salzigen Geschmacks, der Weichheit und Löslichkeit beim Kauen sowie eines für haltbare geräucherte Schweinefleischprodukte charakteristischen Aromas mit einem leicht ausgeprägten Raucharoma. Die Pečenica, die aus schwereren Rohstoffen (≥3,5 kg) unter Verwendung einer Mischung aus Meer- und Nitritsalz mit Gewürzen und Antioxidantien hergestellt wurde, mit einem erhöhten Gehalt an intramuskulärem Fett und mildem Salzgehalt, wurde mit
der höchsten Durchschnittsnote (5,88 von möglichen 6) bewertet, und auch alle einzelnen Indikatoren der sensorischen Eigenschaften wurden im
Vergleich zu den anderen Gruppen mit der höchsten Note bewertet (P <0,05). Der Korrelationskoeffizient (r) zeigte, dass je höher der Gehalt an intramuskulärem Fett in der Leber, desto höher die Bewertung des Querschnittsaussehens (r = 0,48), des Geruchs (r = 0,24), der Textur
(r = 0,28), des Geschmacks und des Aromas (r = 0,44), des Gesamteindrucks (r = 0,36) und der Durchschnittsnote (r = 0,30). Diese Daten bestätigen den positiven Einfluss des intramuskulären Fettgehalts (Marmorierung) auf die sensorischen Eigenschaften von Dalmatinska pečenica. Die untersuchten Unterschiede in der Verarbeitungstechnologie hatten einen statistisch signifikanten Einfluss auf die Parameter der chemischen Zusammensetzung und der sensorischen Eigenschaften der Dalmatinska pečenica.
En el proceso de registro de la indicación geográfica (IGP) de la carne rostizada Dalmatinska pečenica, se realizó una investigación con el objetivo de determinar el impacto de las diferencias tecnológicas en la composición química y propiedades sensoriales del producto final. Por lo
tanto, en tres instalaciones en el área de tres condados dálmatas, se produjeron 35 carnes rostizadas Dalmatinska pečenica, divididos en 7 grupos, que se diferenciaron en el peso inicial de las materias primas, la composición y cantidad de la mezcla de salazón / salmuera y la duración de las fases tecnológicas individuales. Después del procesamiento, se tomaron muestras de carne rostizada de cada grupo y se
determinó la proporción de grasa, proteína, ceniza, agua y NaCl. La evaluación del perfil sensorial de carne rostizada Dalmatinska pečenica mediante análisis sensorial descriptivo fue realizada por un panel profesional de 11 miembros. Los análisis químicos determinaron la siguiente composición química básica media de la carne rostizada Dalmatinska pečenica: 5.68% de grasa, 41.60% de proteína, 44.80% de agua
y 7.63% de ceniza, y el NaCl estuvo representado por un promedio de 6.17%. Las carnes rostizadas Dalmatinska pečenica producidas de materias
pri
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.
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.
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