Qualitative properties of traditionally produced dry fermented sausages from meat of the autochthonous Mangalitsa pig breed

R Savic,C Radovic,N Parunovic

doi:10.1088/1755-1315/333/1/012035

Abstract

The interest in autochthonous meat products from local pig breeds managed in comprehensive, sustainable breeding programs is expanding in Europe. Dry fermented sausages in Serbia and other southern European countries are highly appreciated food specialties. It is, therefore, desirable that study attempts to improve the quality of food and the security of traditional, dry sausages will result in products that are of higher added value and have quality standards that best meet the needs of contemporary customers. Meat and meat products from traditional pig breeds usually have an excellent public and media reputation, and are often regarded as better than the meat and meat products of conventionally raised pigs and crossbreed pigs. Traditional, dry fermented sausages, with their characteristic chemical contents and sensory properties, can be produced with suitable proportions of meat and backfat from the indigenous Mangalitsa pig breed. These outcomes should hopefully encourage the sustainable breeding of endangered Mangalitsa pigs, as there are market opportunities for kulen and sremska sausages.

Highlights

The interest in autochthonous meat products from local pig breeds managed in comprehensive, sustainable breeding programs is expanding in Europe
Traditional, dry fermented sausages, with their characteristic chemical contents and sensory properties, can be produced with suitable proportions of meat and backfat from the indigenous Mangalitsa pig breed. These outcomes should hopefully encourage the sustainable breeding of endangered Mangalitsa pigs, as there are market opportunities for kulen and sremska sausages
Traditional food is a significant part of European culture, identity and heritage [1] and is strongly accepted among Serbian consumers [2]

Summary

Introduction

Traditional food is a significant part of European culture, identity and heritage [1] and is strongly accepted among Serbian consumers [2]. The typical gastronomic specialties in Serbia are a number of dry fermented sausages (locally known as kulen and sremska) These products, often from indigenous pig breeds, have increasing popularity as part of traditional Mediterranean foods and are increasingly consumed by Serbs and visitors alike during leisure or social occasions, when they are eaten together with other foods such as regional cheeses, bread and wine, or provided as an opportunity to discover traditional cuisine. A suitable combination of meat and fat from indigenous pig breeds can be used to produce traditional dried fermented sausage with authentic chemical contents and sensory characteristics. Due to low production performance (low daily gain and carcass live weight), cross breeding with the Moravka, Resavka, Duroc, Hampshire or Berkshire breeds could help improve growth and carcass traits while reducing the fattening period and increasing the meat content of the carcass.

Processing steps

Findings

Reference Moisture Protein Fat Ash pH