Quality Characteristics of Baranjski Kulen (PGI) Fermented Sausage from Three Pork Production Chains
2025
Goran Kušec | Ivona Djurkin Kušec | Kristina Gvozdanović | Miodrag Komlenić | Marina Krvavica | Vladimir Margeta
The aim of this study was to investigate the physicochemical traits, colour, and texture profile of fermented sausage, Baranjski kulen, produced from the meat of pigs originating from three pork chains. The first pork chain consisted of the Black Slavonian pig breed (PC1), the second pork chain consisted of crossbred pigs from the Croatian breeding programme (Duroc ×: Large White) (PC2), and the third pork chain (PC3) referred to commercial hybrids (Pietrain ×: Duroc ×: Pietrain ×: Camborough 23). A total of 16 pigs (8 gilts and 8 castrates) from each chain were used, reared to 6&ndash:18 months of age, and slaughtered at 135&ndash:180 kg. Baranjski kulen from PC2 and PC3 had a higher protein content (up to 2% more) and lower fat content (4&ndash:5% less) compared to PC1. PC3 kulen showed greater colour intensity (higher a* values), while PC2 kulen had the highest hardness, cohesiveness, gumminess, and chewiness, indicating a firmer texture. In contrast, PC3 kulen had a softer and more tender texture. These findings underline the impact of production chain on product quality and can be used to optimise processing strategies and strengthen the market potential of Baranjski kulen.
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