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

Description

<p>U ovoj doktorskoj disertaciji urađena je karakterizacija senzornog (boja i mramoriranost), tehnolo&scaron;kog (vrednost pH, boja, sposobnost vezivanja vode), nutritivnog (sadržaj vlage, proteina, ukupne masti, ukupnog pepela, P, K, Na, Mg, Ca, Zn, Fe, Cu, Mn) i toksikolo&scaron;kog (Cd) kvaliteta mesa (<em>M. semimembranosus</em> i <em>M. longissimus dorsi</em>) i iznutrica (jetra i bubreg) pet plemenitih čistih rasa (Velika<br />Bela, Landras, Durok, Hemp&scaron;ir i Pietren) svinja koje su odgajane u komercijalnom tovu i mesa (<em>M. semimembranosus</em>, <em>M. longissimus dorsi</em>, <em>M. psoas major</em> i <em>M. triceps brachii</em>) i iznutrica (jezik, srce, pluća, jetra, slezina, bubreg, mozak i kičmena moždina) jedne primitivne autohtone čiste rase (Mangulica, odnosno soj Lasasta Mangulica) svinja koje su odgajane u tradicionalnom slobodnom ispustu, a koje se u Srbiji, odnosno u Vojvodini, dominantno koriste za proizvodnju mesa.<br />Generalno, može se zaključiti da kod mesa svinja plemenitih rasa, od svih ispitanih parametara kvaliteta, rasa svinja značajno utiče samo na inicijalnu vrednost pH i to kod <em>M. semimembranosus</em>, dok mi&scaron;ić utiče na boju (senzorno ocenjenu i vrednosti L*, a* i b*) i sposobnost vezivanja vode (vrednost M/RZ i vrednost M/T). Kod mesa svinja Lasaste Mangulice mi&scaron;ić značajno utiče na krajnju vrednost pH, boju (senzorno ocenjenu, vrednosti L* i a*), mramoriranost, sposobnost vezivanja vode (vrednost T), sadržaj vlage, ukupne masti, P, Na, Mg, Ca, Zn, Fe, Cu i Mn. Sa druge strane, osim u slučaju sadržaja Ca u jetri i bubregu svinja plemenitih rasa, vrsta tkiva iznutrica značajno utiče na sva ispitana svojstva kvaliteta iznutrica svinja plemenitih rasa i svinja Lasaste Mangulice.<br />Utvrđene pojedinačne vrednosti svih ispitanih faktora kvaliteta mesa i iznutrica ukazuju na veoma veliko variranje kvaliteta mesa i iznutrica, &scaron;to ukazuje na potrebu povezivanja tehnologije odgajivanja svinja i tehnologije proizvodnje mesa optimizacijom svih faktora proizvodnje, koji sami po sebi nisu karakteristike kvaliteta mesa, ali koji značajno utiču na njegov kvalitet.</p> / <p>In this PhD thesis, characterization of sensory (color<br />and marbling), technological (pH, color, water holding<br />capacity), nutritional (content of moisture, protein, total<br />fat, total ash, P, K, Na, Mg, Ca, Zn, Fe, Cu, Mn) and<br />toxicological (content of Cd) quality of meat (M.<br />semimembranosus and M. longissimus dorsi) and offal<br />(liver and kidney) from five modern purebred pigs<br />(Large White, Landras, Durok, Hemp&scaron;ir and Pietren)<br />reared in commercial condition was done. Also,<br />characterization of meat (M. semimembranosus, M.<br />longissimus dorsi, M. psoas major and M. triceps<br />brachii) and offal (tongue, heart, lungs liver, spleen,<br />kidney, brain, spinal cord) quality from free-range reared<br />indigenous purebred pigs of Swallow-belly Mangulica,<br />was done. These modern and indigenous purebreds are<br />predominantly used for meat production in Serbia, and in<br />Vojvodina.<br />Generally, it can be concluded that in modern<br />purebred pigs, only the initial pH value in M.<br />semimembranosus, of all the investigated quality<br />parameters, was significantly affected by bred, whily the<br />muscle significantly affected the color (sensory<br />evaluated and the value of L*, a* and b*) and water<br />holding capacity (the value of M/RZ, the value of M/T).<br />In Swallow-belly Mangulica pigs type of the muscle<br />significantly affected the ultimate pH, color (sensoryrated,<br />the value of L* a*), marbling, water holding<br />capacity (value of T), content of moisture, total fat, P,<br />Na, Mg, Ca, Zn, Fe, Cu and Mn. On the other hand,<br />except in the case of the Ca content in the liver and<br />kidney of modern purebred pigs, type of the tissue<br />significantly affected all of the investigated quality<br />properties of offal from modern purebred pigs and<br />Swallow-belly Mangulica pigs.<br />Determined individual values of all investigated<br />factors of meat and offal quality indicated a very large<br />variation of meat and offal quality, what indicates the<br />need to combine pig breding technology and meat<br />technology by optimization of all factors of production,<br />which in themselves are not the characteristics of meat<br />quality, but significantly affect on it&rsquo;s quality.</p>

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1. https://www.cris.uns.ac.rs/DownloadFileServlet/DisertacijaDoktorska disertacija, Marija Jokanovic.pdf?controlNumber=(BISIS)83233&fileName=Doktorska disertacija, Marija Jokanovic.pdf&id=563&source=NDLTD&language=en
2. https://www.cris.uns.ac.rs/record.jsf?recordId=83233&source=NDLTD&language=en

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Additional Fields

Identifer	oai:union.ndltd.org:uns.ac.rs/oai:CRISUNS:(BISIS)83233
Date	10 July 2013
Creators	Jokanović Marija
Contributors	Tomović Vladimir, Baltić Milan, Džinić Natalija
Publisher	Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, University of Novi Sad, Faculty of Technology at Novi Sad
Source Sets	University of Novi Sad
Language	Serbian
Detected Language	Unknown
Type	PhD thesis
Format	application/pdf