Naslov
Effect of ripening period and different meat quality on the physico-chemical properties of „Baranja kulen“

Autori
Marušić Radovčić, Nives, Ćurić, Tomislav, Kušec, Goran, Janči, Tibor, Vidaček, Sanja, Medić, Helga

Izvornik
Radovi Poljoprivrednog fakulteta Univerziteta u Sarajevu (0033-8583) 11 (2016), 6; 160-163

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Baranja kulen ; ripening ; meat colour ; physico-chemical properties

Sažetak
The aim of this study was to determine the effect of ripening lenth, different recipes (traditional and industrial) and different meat quality on the physico-chemical properties of the Baranja kulen. Fat content (after 3 months 8.93% and at 6 months 12.61%) and protein content (after 3 months 35.83% to 41.16% after 6 months of ripening) increased. The water content after 6 months of ripening was 37.57% and decreased in comparison to kulen after 3 month of ripening (46.35%). Different meat quality influenced the color of kulen. Kulen with meat labeled B (pale meat) had the highest L* value and kulen meat labeled A (normal colour) had the highest a * value. The b * value was the highest in kulen with meat labeled B. Traditional kulen had a slightly higher average pH 5.67 than industrial kulen whose pH value was 5.27.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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