INFLUENCE OF NUTRITION OF BLACK SLAVONIAN PIGS ON THE QUALITY OF HAM AND CURED HAM
Duro Sencic, Danijela Samac, Zvonimir Steiner
University of J. J. Strossmayer in Osijek, Faculty of Agriculture, Livestock Institute, Kralja Petra Svacica 1d, 31000 Osijek, Croatia
dsencic@pfos.hr
Two groups of pigs, each group comprising 16 Black Slavonian pigs, were fed up to 130 kg body weight in the first and the second fattening period. They were fed forage mixtures with lower level (12% and 10%) of crude protein (Group A) and higher level (14 % and 12 %) of crude protein (Group B). Compared to pigs from Group A, pigs from Group B had higher share of ham in carcasses (26.65% : 24.62%), higher share of muscle tissue in carcasses (15.62% : 14.62%) and higher share of muscle tissue in ham (7.95 kg : 7.49 kg). Hams of pigs from Group B had thinner subcutaneous adipose tissue (3.10 cm : 3.80 cm), lower lightness level L* (35.30 : 39.50) of muscle tissue and lower fat content in muscle tissue (10.00 % : 12.00 %), whereas no significant differences were detected between the groups in terms of pH value, aw value, CIE a* and CIE b* values, and water and ash content. Hams of pigs from Group B received better grades for cross-section appearance (5.00 : 4.90) and firmness (8.50 : 8.00), whereas no significant differences between the groups were detected in terms of appearance, smell and taste.
Keywords: black Slavonian pigs; ham quality; cured ham quality
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