hrvatski

Prinos i kvaliteta mesa svinja masne (mangulica), polumasne (crna slavonska svinja) i mesne (landras) pasmine

Abstract The yield and meat quality of pigs Mangalitsa (fat type), Black Slavonian Pig (semi- fat type) and Landrace (meat type), approximately of the same body weight (105 kg) and from the same fattening conditions, were investigated. Mangalitsa and Black Slavonian Pigs had less meatiness of halves (37.50% and 45.50%, respectively) if compared to Landrace (56.49%). The meat of Mangalitsa and Black Slavonian Pig had normal values of pH24 (5.70 and 5.81), as well as the meat of Landrace (5.86), but a better ability to bind water (4.00 cm2 and 4.34 cm2), more intense red color a* (12.00 and 17.30), higher fat content (8.00 % and 6.97 %), and less water (70.64% and 67.78%) than Landrace meat (6.99 cm2, a* = 10.50, 1.71 %, 73.10 %). Mangalitsa and Black Slavonian Pig meat also had better sensory properties (color, marbling, firmness, juiciness, odour and taste) if compared to Landrace meat. Key words: meat quality, Mangalitsa, Black Slavonian Pig, Landrace

kvaliteta mesa ; mangulica ; crna slavonska svinja ; landras

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