Abstract
Simple SummaryIn many countries, offal is an important culinary and technological raw material used for the production of offal dishes and products. Given the growing popularity of such products, as well as insufficient knowledge about the technological and nutritional value of offal, it is important to determine the properties of some pork offal and offal products. The study material consisted of 100 fattening pigs: 50 Pulawska pigs and 50 Polish Landrace pigs. The offal components (tongue, heart, lungs, liver, kidneys) were analysed for physical traits, basic chemical composition and energy value. Offal products (pate, liver sausage, brawn) were made from the offal and their physical, chemical and organoleptic parameters were evaluated. The results, obtained in our study, indicate a high technological and consumption quality of offal from Pulawska and Polish Landrace pigs. The organoleptic quality of the evaluated offal products was higher for Pulawska than Polish Landrace pigs, in particular with regard to aroma and flavour. We suggest that our study could influence consumer awareness of the consumption of pork offal and offal preparations while increasing the use for production of the Pulawska breed, and thus, other native breed characteristic of many other countries of the world.The aim of the study was to determine technological and consumption quality of some offal components obtained from Pulawska and Polish Landrace fattening pigs, and to analyse the eating quality of the offal products. The study material consisted of 100 fattening pigs: Pulawska (PUL) and 50 Polish Landrace (PL) pigs. The offal components were analysed for physical traits, chemical composition and energy value. Offal products were made from the offal and their physical, chemical and organoleptic parameters were evaluated. Our study showed that breed had a significant effect (p ≤ 0.05) on pH45 of the tongue, heart (PUL > PL), lungs and kidneys (PUL < PL), and on the fat content of the tongue, heart (PUL > PL), liver and kidneys (PUL < PL). A highly significant effect of breed (p ≤ 0.01) was observed for protein content of the lungs, liver (PUL < PL) and kidneys (PUL > PL), for collagen content of the kidneys (PUL < PL) and liver (PUL < PL), and for energy value (p ≤ 0.01) of the heart (PUL > PL) and liver (PUL < PL). Moreover, our results indicate that the organoleptic quality of the evaluated offal products was higher for Pulawska than Polish Landrace pigs, in particular with regard to consistency (p < 0.05) and flavour (p < 0.01) of the liver sausage.
Highlights
IntroductionThe main factors affecting the volume of offal consumption around the world include consumer preferences, income, cultural zone, and religion
Offal is an important component of the meat industry
Significant differences in pH45 between the Pulawska and Polish Landrace breeds were observed for the tongue (PUL > PL, p ≤ 0.01), heart, kidneys, (PUL < PL, p ≤ 0.01) and lungs (PUL < PL, p ≤ 0.05) (Table 3)
Summary
The main factors affecting the volume of offal consumption around the world include consumer preferences, income, cultural zone, and religion. Offal is the basic ingredient of traditional dishes consumed in many countries of the world [1]. In Spain, Italy, Egypt, Republic of South Africa and Asian countries, all slaughterhouse meat by-products (including spleen, pancreas and uterus) are commonly used in human nutrition. The production of food products, containing offal, increases the potential for their use, and enhances the commercial value of the offal. This is directly reflected in an expanded range of pork products for the consumer, as well as influencing the economic performance of meat processing plants [6]
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