Karakterizacija kvaliteta mesa i iznutrica svinja čistih rasa odgajanih u Vojvodini / Characterisation of meat and offal quality frompurebred pigs reared in Vojvodina

In this PhD thesis, characterization of sensory (color and marbling), technological (pH, color, water holding capacity), nutritional (content of moisture, protein, total fat, total ash, P, K, Na, Mg, Ca, Zn, Fe, Cu, Mn) and toxicological (content of Cd) quality of meat (M. semimembranosus and M. longissimus dorsi) and offal (liver and kidney) from five modern purebred pigs (Large White, Landras, Durok, Hempšir and Pietren) reared in commercial condition was done. Also, characterization of meat (M. semimembranosus, M. longissimus dorsi, M. psoas major and M. triceps brachii) and offal (tongue, heart, lungs liver, spleen, kidney, brain, spinal cord) quality from free-range reared indigenous purebred pigs of Swallow-belly Mangulica, was done. These modern and indigenous purebreds are predominantly used for meat production in Serbia, and in Vojvodina. Generally, it can be concluded that in modern purebred pigs, only the initial pH value in M. semimembranosus, of all the investigated quality parameters, was significantly affected by bred, whily the muscle significantly affected the color (sensory evaluated and the value of L*, a* and b*) and water holding capacity (the value of M/RZ, the value of M/T). In Swallow-belly Mangulica pigs type of the muscle significantly affected the ultimate pH, color (sensoryrated, the value of L* a*), marbling, water holding capacity (value of T), content of moisture, total fat, P, Na, Mg, Ca, Zn, Fe, Cu and Mn. On the other hand, except in the case of the Ca content in the liver and kidney of modern purebred pigs, type of the tissue significantly affected all of the investigated quality properties of offal from modern purebred pigs and Swallow-belly Mangulica pigs Determined individual values of all investigated factors of meat and offal quality indicated a very large variation of meat and offal quality, what indicates the need to combine pig breding technology and meat technology by optimization of all factors of production, which in themselves are not the characteristics of meat quality, but significantly affect on it's quality.