Resumen de Carcass composition and meat quality of pigs from different pork chains in the production of Baranjski kulen (PGI)
M. Komlenić, V. Margeta, I. Djurkin Kušec, K. Gvozdanovic, P. Margeta, G. Kušec
Present study deals with carcass composition and meat quality of pigs originating from three pork chains for the production of Baranjski kulen (PGI). These pork chains differ in breed and rearing system.
In the first pork chain, modern hybrid pigs were fattened intensively up to 160 kg average live weight, which they reach in 6 months. Second pork chain represented Duroc x Large White crossbreds reared in straw bedded (deep litter) facilities, slaughtered at approximately 180 kg live weight and at the age of 12 months. The last of investigated pork chains involved Black Slavonian (Crna slavonska) pigs fed only on pasture until they reached average live weight 110 kg (age = 12 months). The Carcass composition was presented as carcass weight and the weight (kg) of main joints used in the production of Baranjski kulen (ham, shoulder, loin) as well as their share (%) in the whole carcass. These joints were dissected into main tissues (muscle, fat and bones. Investigated carcass traits were all significantly affected by pork chain. Meat quality traits were taken 24 hours after the slaughter including: pH24; meat color (CIE L*a*b*); EZ_drip; cooking loss and Warner-Bratzler shear force. All of the meat quality traits differed significantly between the investigated pork chains with the exception of Warner-Bratzler shear force measured on longissimus dorsi muscle.
