从本地猪品种的肉中获得的传统烟熏里脊肉的质量

W. Migdał, R. Kulig, M. Walczycka, E. Węsierska, M. Zając, Joanna Tkaczewska, Piotr Kulawik, Ł. Migdał, A. Migdał, Katarzyna Krępa-Stefanik
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引用次数: 2

摘要

国内(家乡,本地)种群-猪的品种在某些地区和/或国家作为当地的原始品种种植。在波兰,以下3种猪品种被认为是本土猪:普拉斯卡猪、兹洛特尼基猪和兹洛特尼基猪。本研究的目的是评估从以传统方式饲养的本地猪品种的肉中获得的肉和传统烟熏里脊肉的质量。肉品分析显示,脂肪含量最高的品种为斑点猪(4.60 ?0.33)和怀特(3.63 ?0.41),而波兰最低(2.78 ?0.29)。烟熏里脊的剪切力有统计学差异。白锆的硬度值最高(65.66 ?6.46), Zlotnicka Spotted最低(33.27 ?4.12)。相似的剪切力值被记录:Zlotnicka White最高(51.90 ?7.11), Zlotnicka spot最低(30.43 ?5.54)。无论结果如何,肉制品感官评价测试接受度好,多环芳烃含量低。我们得出结论,普拉夫斯卡、兹洛特尼科、白猪和斑点猪的肉是用于生产传统和区域肉制品的优质原料,在消费者中获得较高的感官评分和良好的认可度。用上述品种的肉制成的传统烟熏里脊肉具有非常好的品质参数。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The quality of traditionally smoked tenderloins obtained from meat of native pig breeds
The domestic (homeland, native) populations - breeds of pigs are grown in certain region and/or country as local, primitive breeds. In Poland following 3 pig breeds are considered as native: Pulawska, Zlotnicka White and Zlotnicka Spotted. The aim of this study was the assessment of the quality of meat and traditionally smoked tenderloins obtained from meat of native pigs breeds bred in a traditional way. Meat analysis showed that the highest fat content values were present in Zlotnicka Spotted (4.60 ? 0.33) and White (3.63 ? 0.41) while the lowest in Pulawska (2.78 ? 0.29). Smoked tenderloins shear force differed statistically. The hardness values were the highest for Zlotnicka White (65.66 ? 6.46) and the lowest for Zlotnicka Spotted (33.27 ? 4.12). Similar shear force values were recorded: the highest in Zlotnicka White (51.90 ? 7.11) and the lowest in Zlotnicka Spotted (30.43 ? 5.54). Regardless of the results obtained, meat products have good acceptance of sensory assessment test and low level of polycyclic aromatic hydrocarbons. We conclude that the meat of Pulawska, Zlotnicka White and Spotted breeds of pigs is a good quality raw material used for production of traditional and regional meat products gaining high sensory scores and good recognition among consumers. The traditionally smoked tenderloins produced from meats of above breeds, were characterized by very good quality parameters.
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