Influence of the origin on selected determinants of the quality of pork meat products

Abstract

Garbowska B., Radzymińska M., Jakubowska D. (2013): Influence of the origin on selected determinants of the quality of pork meat products. Czech J. Food Sci., 31: 547-552.In recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 ± 1.98%). The fat content was significantly higher in traditional ham (16.25 ± 14.47%), compared with local ham (4.38 ± 2.26%) and the mass (9.29 ± 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 ± 0.72 and 2.90 ± 0.54%, respectively). No dye compounds were detected in any of the tested samples. There were no statistically significant differences in hydroxyproline and l-glutamic acid content between traditional and conventional samples of meat products. Analysis of nitrate (V and III) showed a statistically significant difference in the average contents of these compounds. Significantly higher levels of nitrates were revealed only in traditional ham samples (12.60 ± 8.08 mg NaNO(V)/kg and 17.53 ± 27.91 mg NaNO(III)/kg of the product, respectively), wherein there was a large variation in the content of these compounds in the samples.

Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds

“…Typically, traditional meat products often have high fat and salt contents in comparison with conventional products (Garbowska, Radzymińska, & Jakubowska, 2013;Halagarda, Kȩdzior, Pyrzyńska, & Kudełka, 2018). In addition, smoking has been used for centuries for the preservation of meat in some European regions.…”

The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages

“…For example, the average protein content in Silesian, Krakow and frankfurter sausages determined by the cited authors was at the level of 11.29–19.51%, water at the level of 52.40–65.95% and fat at 15.61–3.70%. In studies conducted by Halagard et al [ 42 ] on selected sausages from traditional and conventional productions, it was shown that the average water content ranged from 44.73 g/100 g to 60.14 g/100 g, proteins between 11.35 g/100 g and 24.3 g/100 g and fat from 21.80 g/100 g to 26.39 g/100 g. Grabowska et al [ 43 ] in their research, on the other hand, obtained a higher average protein content in traditional smoked products (21.26%) and in local products (20.06%) compared to the amounts of these ingredients determined in sausages in the author’s research ( Table 2 ). In turn, Halagarda et al [ 44 ], analysing hams from traditional and conventional productions, showed that traditional hams are characterised by the highest nutritional value among the analysed product groups.…”

Nutritional Value and Potential Chemical Food Safety Hazards of Selected Traditional and Conventional Pork Hams from Poland

“…Hams studied by Grześkowiak et al [26] contained on average 3.51% of fat. Fat content in traditional hams analyzed by Grabowska et al [25] amounted to 16.25% on average. This value is significantly higher than that obtained in the present study (8.56%).…”

“…Cooked hams analyzed by Szmańko et al [22] also contained more sodium chloride than the products of all the groups studied, from 3.0% to 3.59%. Grabowska et al [25] obtained an average of 2.9% sodium chloride content in traditional hams. Smoked hams tested by Florek et al [23] were characterized by an average salt content of 2.7%, a value close to the maximum obtained in these studies.…”