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Influence of the origin on selected determinants of the quality of pork meat products

Author

Listed:
  • Bożena GARBOWSKA

    (Chair of Commodity Science and Food Research, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland)

  • Monika RADZYMIŃSKA

    (Chair of Commodity Science and Food Research, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland)

  • Dominika JAKUBOWSKA

    (Chair of Commodity Science and Food Research, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland)

Abstract

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.

Suggested Citation

  • Bożena GARBOWSKA & Monika RADZYMIŃSKA & Dominika JAKUBOWSKA, 2013. "Influence of the origin on selected determinants of the quality of pork meat products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(6), pages 547-552.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:479-2012-cjfs
    DOI: 10.17221/479/2012-CJFS
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