engleski

Changes in proximate chemical and mineral compositions of different sex categories of mutton during the dry-curing process

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 kaštradina - a traditional Dalmatian dry-cured meat product. Therefore, the carcasses of 20 ewes (E), 20 rams (R), and 20 wethers (W) of Dalma-tian 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 anal-yses were performed, and significant differences between the most of the parameters were found. Unlike W, the R-samples contained significantly more proteins (P<0.01), NaCl (P<0.05) and potas- sium (P<0.05), and less fat (P<0.05). Furthermore, compare to the W and R categories, the E cate-gory of kaštradina contained significantly more calcium (P<0.05). The higher contents of intra-muscular fat, potassium and calcium and lower content of NaCl could positively affect the senso-ry (marbling, flavor, juiciness and tenderness) and chemical (fatty acid profile) properties of kaštradina. These findings suggest that the W and E raw mutton could be a better-quality raw ma- terial for production of kaštradina then the R, but further research is needed for more comprehen- sive picture of its quality.

chemical composition ; dalmatian dry-cured mutton ; effect of sex and castration ; kaštradina ; mineral composition ; mutton

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