Slavonska šunka je trajni suhomesnati proizvod, dobiven posebnim obrađivanjem i soljenjem svinjskoga buta, te njegovim dimljenjem i zrenjem kroz određeno vrijeme u specičnim mikroklimatskim uvjetima. Istražena je kvaliteta 22 slavonske šunke s 4. „Nacionalne šunkijade“ u Starim Mikanovcima. Šunke su bile stare oko 16 mjeseci, prosječne mase 7,50 kg ± 1,60. Kvaliteta slavonskih
šunki bila je prilično neujednačena (nestandardizirana), na što ukazuje veličina varijabilnosti njihovih zikalno-kemijskih i senzornih
svojstava. Prosječna pH vrijednost slavonskih šunki (m. semimembranaceus) bila je 5,63 ± 0,19, „L“ i „a“ vrijednosti za boju 39,35 ±
2,13 odnosno 17,32 ± 2,16, sadržaj vode 54,03% ± 3,82, sadržaj sirovih proteina 29,95% ± 2,20 i sadržaj sirovih masti 7,20% ± 2,41.
Utvrđena je visoka vrijednost NaCl (8,37% ± 2,06), što je iznad optimalnih vrijednosti, te odgovarajuća aw vrijednost (0,86 ± 0,04).
Ocjene za pojedina senzorna svojstva bile su prilično varijabilne. Najveći varijabilitet (20,22%) utvrđen je za vanjski izgled, a najmanji
(5,04%) za okus. Rezultati istraživanja ukazuju na priličnu varijabilnost kvalitete slavonske šunke i potrebu njene standardizacije.Slavonian ham falls within the long-life smoked and cured meat category, produced by means of a special treatment of fresh pork
ham, which is rubbed in salt, smoked and matured throughout a certain period in specic microclimatic conditions. The quality of
22 Slavonian hams from the 4th National ham festival in Stari Mikanovci was examined. Hams were of about 16 months old and of
average mass of 7.50 kilo ± 1.60. The quality of the Slavonian hams was pretty uneven (unstandardized), which can be observed from
the value of variability of their physicochemical and sensory properties. The average pH value of the Slavonian hams (m. semimem-
branaceus) was 5.63 ± 0.19 , „L“ and „a“ values for color were 39.35 ± 2.13 and 17.32 ± 2.16 respectively, water content was 54.03% ±
3.82, crude protein content 29.95% ± 2.20 and crude fat content 7.20% ± 2.41. A high level of NaCl was found (8.37% ± 2.06), which
is above optimum values, and the corresponding aw value (0.86 ± 0.04). Grades for particular sensory properties were pretty much
variable. The highest variability (20.22%) was determined for appearance, and the lowest (5.04%) for taste. Research results point to
a considerable variability in the quality of the Slavonian ham and the need to provide standardization of its quality
