doiSerbia

The quality of traditionally smoked tenderloins obtained from meat of native pig breeds

Migdał Władysław (Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland)
Kulig Regina (Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland)
Walczycka Maria (Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland)
Węsierska Ewelina (Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland)
Zając Marzena (Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland)
Tkaczewska Joanna (Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland)
Kulawik Piotr (Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland)
Migdał Łukasz (Department of Genetics and Animal Breeding, Faculty of Animal Science, University of Agriculture, Kraków, Poland)
Migdał Anna (Insitute of Veterinary Science, Faculty of Animal Science, University of Agriculture, Kraków, Poland)
Krępa-Stefanik Katarzyna (Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland)

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.

Keywords: fatteners, native breeds, meat, tenderloins, quality