Compositional Studies on Mangalitsa Meat Products for Public Consumption

CordiÅŸ, IonuÅ£; Mihaiu, Marian; TÄƒbÄƒran, Alexandra; Mihaiu, Romolica; Dan, Sorin; Reget, Oana; Cordea, Darius; MureÅŸan, Carmen

doi:10.15835/buasvmcn-vm:10568

Cited by 4 publications

(4 citation statements)

References 3 publications

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“…SFAs are also important in Mangalitza fat, especially palmitic, stearic, and myristic acids. However, their relative concentrations differ with the variety, rearing conditions, feeding, and processing [ 15 , 16 , 17 , 18 , 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach

Petroman

Popescu

Szakal

et al. 2021

Foods

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Mangalitza pig (Sus scrofa domesticus) becomes more popular in European countries. The goal of this study was to evaluate the fatty acid profile of the raw and thermally processed Mangalitza hard fat from Northern Romania. For the first time, the gas chromatography-mass spectrometry-Principal component analysis technique (GC-MS-PCA)—was applied to evaluate the dissimilarity of Mangalitza lipid fractions. Three specific layers of the hard fat of Mangalitza from Northern Romania were subjected to thermal treatment at 130 °C for 30 min. Derivatized samples were analyzed by GC-MS. The highest relative content was obtained for oleic acid (methyl ester) in all hard fat layers (36.1–42.4%), while palmitic acid was found at a half (21.3–24.1%). Vaccenic or elaidic acids (trans) were found at important concentrations of 0.3–4.1% and confirmed by Fourier-transform infrared spectroscopy. These concentrations are consistently higher in thermally processed top and middle lipid layers, even at double values. The GC-MS-PCA coupled technique allows us to classify the unprocessed and processed Mangalitza hard fat specific layers, especially through the relative concentrations of vaccenic/elaidic, palmitic, and stearic acids. Further studies are needed in order to evaluate the level of degradation of various animal fats by the GC-MS-PCA technique.

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Section: Introductionmentioning

confidence: 99%

Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach

Petroman

Popescu

Szakal

et al. 2021

Foods

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“…The Mangalitsa meat and fat do not contain a lower level of cholesterol than other breeds of pigs. The cholesterol is the natural component of each cell, being the base for vitamin D synthesis and steroid hormones (Cordis et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of pig genotypes from Slovak and Polish breeds on meat quality

et al. 2018

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Abstract. Nowadays, meat and meat products from indigenous pig breeds are desired by consumers for their high sensory quality. For that reason, the trend to use indigenous pig breeds for production of these products has widened. The aim of this study was to compare physical and chemical parameters of Musculus longissimus dorsi (MLD) as well as content of cholesterol and fatty acid profiles among Mangalitsa, the crossbreed Mangalitsa × Duroc, and pig meat breed Slovak Large White with Polish indigenous breeds Pulawska and Zlotnicka spotted. In the study, 48 pigs were used. The pigs were divided into 5 groups of different genotypes: Mangalitsa breed (n = 9), the crossbreed Mangalitsa × Duroc (n = 9), Slovak Large White -SLW (n = 10), Zlotnicka spotted (n = 10) and Pulawska (n = 10). The pigs were reared under intensive conditions, and they were fed by an ad libitum system with complete feed mixtures. The fattening period lasted from 30 to 100 kg of live weight. The SLW had the highest average daily gain with the lowest feed intake compared to Mangalitsa, the crossbreed Ma × Du and Polish indigenous breeds (P < 0.001). SLW had the highest meat content in the carcass while Mangalitsa had the lowest (P < 0.001). Mangalitsa and their crossbreed Ma × Du had the highest fat content in the carcass, but the SLW and Polish indigenous pig breeds had the lowest fat content in the carcass (P < 0.001). As regards the physical properties of MLD, the Polish indigenous pig breeds achieved the highest values of pH 45 min post mortem, the lowest drip loss values, the lowest colour values of CIE L * and the highest values of CIE b* compared to other genotypes in the experiment (P < 0.001). However the meat of crossbreed Ma × Du had pale, soft and exudative (PSE)-like conditions due to the low pH 45 min post mortem, the high values of drip loss and CIE L * . The crossbreed Ma × Du and Polish indigenous pig breeds had the highest content of intramuscular fat in MLD compared to Mangalitsa and SLW (P < 0.001). The cholesterol content in MLD was the highest in Polish pig breeds and the lowest in SLW (P < 0.001). Regarding the fatty acid content in the meat, intramuscular fat (IMF) from Zlotnicka spotted was significantly the most polyunsaturated with the highest percentages of C18:2n-6, C20:5n-3 and C22:6n-3, and it had the lowest percentages of monounsaturated fatty acids (MUFAs) as well as contents of C18:1cis-9 and C18:1trans-11 compared to other genotypes (P < 0.001). IMF from Slovak Large White was the most saturated and monounsaturated with the highest content of C18:1cis-9, and it has the lowest percentages of polyunsaturated fatty acids (PUFAs) in IMF compared to genotypes in the study (P < 0.001). From the results, it follows that the Polish indigenous pig breeds are more suitable for the breeding and production of special meat products due to acceptable fattening and carcass parameters as well as the meat quality. As regards fatty acid composition of meat, the direct influence between fatty acid composition in diet and in Muscu...

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“…Regarding the fatty acids profile, we revealed that Bazna pork meat has a high value, having a slightly higher levels of polyunsaturated fatty acids than that shown by a previous study on Mangalitsa pork meat (Cordiş et al,2015). The results obtained are shown in Table 2.…”

Section: Figure 2 the Variation Of Fat And Protein According To Carca...mentioning

confidence: 59%

Compositional Quality of Bazna Pork Meat: Comparative Studies with Genetically Improved Breeds

LUPAU¹,

TABARAN²,

DAN³

et al. 2022

BUASVMCN-VM

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Pork meat is considered one of the most consumed food products around the world. Pork meat industry is in continuous development because of the high demand on the market. The quality of pork meat is known to be related not only to the breeding conditions but also to the breed. Our study aimed to investigate the differences in compositional parameters of Bazna pork meat and the genetically improved breeds, which are now the main source of meat on the market. Results show that the meat provided by Bazna breed is superior from the compositional aspect from that found on the market. It is therefore important to stimulate and develop the breeding systems of Bazna pigs

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Compositional Studies on Mangalitsa Meat Products for Public Consumption

Cited by 4 publications

References 3 publications

Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach

Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach

Effect of pig genotypes from Slovak and Polish breeds on meat quality

Compositional Quality of Bazna Pork Meat: Comparative Studies with Genetically Improved Breeds

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