The fatty acids profile of traditional European sausages

The Mid-Eastern Europe is famous for production of wide known sausages as: kranjska klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka, češnjovka, domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica, hauswurst. The aim of work was the assessment of fatty acids profile fat of traditional European sausages (produced in Poland, Lithuania, Slovakia, Czech Republic, Serbia, Slovenia, Croatia, Hungary, Austria, Italy and Spain) obtained from meat of native pigs breeds bred in a traditional way. The analyzed sausages were different in the total fat contents and fatty acids profiles

The chemical composition of traditional european sausages

Central-Eastern Europe is famous of sausages production such delighted as: kranjska klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka, češnjovka, domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica, hauswurst. The aim of work was the assessment of chemical composition of traditional European sausages (produced in Poland, Czech Republik, Slovakia, Serbia, Austria and Italy) obtained from meat of autochthonous pigs bred in a traditional way. The analysed sausages differed in chemical composition and it was caused by different recipes and differences in raw meat chemical composition originating from native pigs breeds. The highest differences were present in the fat content in sausages. All analysed sausages fulfilled the new requirements of the European Union concerning maximum PAH levels in the selected foodstuffs as considered in the Commission Regulation (EC) no 835/2011

Quality of meat from native pigs

Production of traditional meat products, characterized by very good organoleptic properties demands specific raw material which is meat from pigs with slaughter weight 120 kg, intramuscular fat content higher then 3% and bred by extensive system. Some of breeds which can fulfil this requirements are native breeds likeMangalitza, Moravka, Złotnicka Spotted, Złotnicka White and Pulawska pigs. Aim of this study was analysis of raw meat from Mangalitza, Moravka, Złotnicka Spotted, Złotnicka White and Pulawska pigs – quality of meat and its technological values were evaluated. Meat from analysed pigs had proper chemical composition, favourable n3/n6 fatty acids profile, low drip loss, proper pH. The composition of loin of: Puławska, Złotnicka, Mangalica and Moravka races was similar in protein, ash and carbohydrates contents. The content of intramusular fat in loins of examined races ranged from 3.0% (Złotnicka White) to 5,1% (Moravka). In this study there was confirmed good meat quality and its usefulness for production of traditional products.Proizvodnja tradicionalnih proizvoda od mesa, koje karakterišu vrlo dobre organoleptičke osobine, zahteva specifičnu sirovinu tj. meso od svinja težine na klanju od 120 kg, intramuskularnim sadržajem masti većim od 3% i uzgajanih u ekstenzivnom sistemu. Neke od rasa koje mogu ispuniti ove zahteve su domaće rase kao što su mangulica, moravka, zlotnička šarena, zlotnička bela i pulavska svinja. Cilj ove studije bila je analiza sirovog mesa svinja rase mangulica, moravka, zlotnička šarena, zlotnička bela i pulavska - kvalitet mesa i njegove tehnološke vrednosti. Meso od analiziranih svinja imalo je adekvatan hemijski sastav, povoljan profil n3/n6 masnih kiselina, nizak kalo, odgovarajući pH. Sastav slabine pułavske svinje, złotničke svinje, mangulice i moravke je sličan u sadržaju proteina, pepela i ugljenih hidrata. Sadržaj intramuslularne masti u slabinama ispitanih rasa varira od 3,0% (zlotnička bela) do 5,1% (moravka). U ovoj studiji potvrdjen je dobar kvalitet mesa i njegova korisnost za proizvodnju tradicionalnih proizvoda

Meat of native pigs breeds as a raw material for traditional products obtained in Serbia and Poland

The global tendency to increase the productivity of livestock leads to the displacement of native animal breeds by modern, selected breeds or production lines that grow faster and are characterized by better meat yield. However, with an increase in productivity, resistance to adverse environmental conditions decreases, the morbidity of animals increases. An alternative are native breeds that are adapted to local (often difficult) climatic conditions, are an important element of the landscape and constitute an invaluable genetic resource for the population and genetic variability. An example can be the native breeds of Serbian (Mangalica, Moravka, Resavka) or Polish (Puławska, Złotnicka White, Złotnicka Spotted) pigs. The aim of the study was to analyze the quality of meat and cold cuts from pigs of the Mangalica and Moravka, as well as Puławska, Złotnicka White and Złotnicka Spotted breeds. The meat of pigs of native breeds was characterized by very good culinary and processing quality. Particularly noteworthy is the higher content of intramuscular and intermuscular fat, which has a positive effect on the taste of cold cuts and marbling of meat. The fatty acid profile of the fat of breeds kept in Serbia was more favorable compared to Polish breeds - higher content of essential fatty acids. Serbian and Polish cured meats differed in taste, color parameters and the level of polycyclic aromatic hydrocarbons. The Carpathians are the limit of the variety of cold cuts, especially sausages