Physical and Chemical Characteristics of Edible Offal from Free-Range Reared Swallow-Belly Mangalica Pigs

Tomović, Vladimir; Žlender, B.; Jokanović, Marija; Tomovic, M Vladimir; Šojić, Branislav; Škaljac, Snežana; Kevrešan, Žarko; Tasić, Tatjana; Ikonić, Predrag; Okanović, Đorđe

doi:10.1556/aalim.2015.0007

Cited by 15 publications

(42 citation statements)

References 7 publications

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“…In our study the percent drip loss of pork decreases along with increasing pH. Higher pH is associated with better water-holding capacity and darker color (Tomović et al, 2014). The level of drip loss was higher in PL fatteners.…”

Section: Discussionsupporting

confidence: 48%

“…According to Yu et al (2013), the L * values were higher in Lantang LD muscle (48.94 vs. 45.79 in Landrace; p < 0.01). Tomović et al (2014) found lower values for L * in the local breed Swallow-belly Mangulica pigs.…”

Section: Discussionmentioning

confidence: 69%

“…The high ultimate pH alters the light absorption characteristics of the myoglobin, with the meat surfaces becoming a darker red (Winkler, 1939). Such meat will also appear dark because its surface does not scatter light to the same extent as the more open surface of meat with lower pH u (Tomović et al, 2014). The commercial breed had a higher value L * than the Pulawska breed (p < 0.05).…”

Section: Discussionmentioning

confidence: 99%

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Fatty acid profile of pork from a local and a commercial breed

2015

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Abstract. This study investigated the effects of breed on the fatty acid compositions of the Longissimus thoracis et lumborum (LTL) of gilts and barrows. Although only one muscle was analyzed, the results gave a good indication of the effect that breed and sex may have on the fatty acid compositions of the meat. Breed exhibited a significant effect on the fatty acid composition of pigs, whereas the effects of sex were found to be minor. Higher contents of intramuscular fat (IMF), C16 : 1, C18 : 1 and monounsaturated fatty acids (MUFAs); darker color of meat; and lower cholesterol content, drip loss, C18 : 0, C18 : 2, polyunsaturated fatty acids (PUFAs), n-6 and n-6 : n-3 ratios were found in the LTL muscle of Pulawska pigs compared with Polish Landrace pigs. Meat of Pulawska pigs is especially suitable for the production of good-quality, cured and smoked loin for longer storage. Fat content was higher in barrows than in gilts, and as a consequence the IMF from barrows had higher saturated fatty acid proportions and hypercholesterolemic acids (OFAs) as well as lower C18 : 1 than that from gilts.

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Section: Discussionsupporting

confidence: 48%

Section: Discussionmentioning

confidence: 69%

Section: Discussionmentioning

confidence: 99%

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Fatty acid profile of pork from a local and a commercial breed

2015

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“…Swallow Belly Mangalitsa pigs were reared in the open system (Bojčin forest, Vojvodina, Serbia: 44 • 43 41.45 N, 20 • 09 43.38 E; 420 000 m 2 area). The growth and development of Swallow Belly Mangalitsa pigs included different periods from birth to slaughter: from 90 days of age (13 to 15 kg) they were reared free-range and were fed grass, leaves and acorns, with the addition of a small quantity of corn during winter (Tomović et al, 2014). The pigs from the control group (Swedish Landrace) were raised at the commercial farm in the Institute for Animal Husbandry (Belgrade, Serbia), with a standard grower-finishing diet during the whole experiment until slaughter.…”

Section: Pig Production Slaughter Procedures and Muscle Samplingmentioning

confidence: 99%

“…Several studies have shown the colour characteristics of Swallow Belly Mangalitsa pigs (Stanišić et al, 2013;Tomović et al, 2014). However, no studies on the effect of storage on colour and colour stability of pork from freerange Swallow Belly Mangalitsa pigs have previously been reported in the literature.…”

Section: Introductionmentioning

confidence: 99%

Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage

et al. 2016

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Abstract. The influence of storage on meat colour differences between free-range Swallow Belly Mangalitsa (MA, n = 19) and commercially reared Swedish Landrace (SL, n = 17) pigs, are investigated in the present study. Proximate composition analyses were done on fresh samples of M. longissimus thoracis (LT) and M. gluteus medius (GM), while pH values and colour quality attributes were determined on fresh cuts of the muscles (day 1) and after 3 and 6 days of vacuum storage at 4 ± 1 • C. MA pork had a significantly higher share of intramuscular fat, a darker colour, a higher deoxymyoglobin (Mb) content and oxy / met (oxymyoglobin / metmyoglobin) ratio, higher pH 24 h values and a slower pH decline compared to the control SL group (P < 0.05). Greater changes in myoglobin forms during storage were observed in MA pork, which were reflected in a significant decrease in the content of Mb and an increase in the oxy / met ratio (P < 0.05).After 6 days of vacuum storage, higher pH 6d values, a lower metmyoglobin (MetMb) content and a higher oxy / met ratio of MA pork lead to the conclusion that aged meat from free-range Swallow Belly Mangalitsa pigs had better colour quality compared to Swedish Landrace pigs.

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