Czech J. Food Sci., 2013, 31(6):547-552 | DOI: 10.17221/479/2012-CJFS

Influence of the origin on selected determinants of the quality of pork meat productsOriginal Paper

Bożena GARBOWSKA, Monika RADZYMIŃSKA, Dominika JAKUBOWSKA
Chair of Commodity Science and Food Research, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 ± 1.98%). The fat content was significantly higher in traditional ham (16.25 ± 14.47%), compared with local ham (4.38 ± 2.26%) and the mass (9.29 ± 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 ± 0.72 and 2.90 ± 0.54%, respectively). No dye compounds were detected in any of the tested samples. There were no statistically significant differences in hydroxyproline and l‑glutamic acid content between traditional and conventional samples of meat products. Analysis of nitrate (V and III) showed a statistically significant difference in the average contents of these compounds. Significantly higher levels of nitrates were revealed only in traditional ham samples (12.60 ± 8.08 mg NaNO(V)/kg and 17.53 ± 27.91 mg NaNO(III)/kg of the product, respectively), wherein there was a large variation in the content of these compounds in the samples.

Keywords: traditional ham; traditional sausage; pork; salt; fat; protein; nitrate; hydroxyproline;; l-glutamic acid

Published: December 31, 2013  Show citation

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GARBOWSKA B, RADZYMIŃSKA M, JAKUBOWSKA D. Influence of the origin on selected determinants of the quality of pork meat products. Czech J. Food Sci. 2013;31(6):547-552. doi: 10.17221/479/2012-CJFS.
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