QUALITY AND TECHNOLOGICAL SUITABILITY OF MEAT FROM POLISH NATIVE BREEDS FOR THE PRODUCTION OF TRADITIONAL PORK PRODUCTS

Abstract

Background. Organic production is identified with high quality of raw materials, health-promoting properties, and earlier – with animal welfare and sustainable development of agricultural production. Hence, the use of raw materials obtained from animals of native breeds is popular, which is associated with cultural heritage and support for local farms, especially for cattle producers. The production of salami type sausage, dry-cured bacon, dry-cured or cooked gammon, roasted ham in buckwheat or roulade of piglet, traditionally manufactured from regional meat, is also important for local authorities in promoting the region. Hence, it is important to highlight the qualities of available animal raw materials originating from domestic breeds. Results and conclusions. The meat and fat of native pig breeds ‘Puławska’ (Pw), ‘Złotnicka White’ (ZW) and ‘Złotnicka Spotted’ (ZS) are characterized by a different technological quality and unique con sumption value. A chemical composition affects the functional characteristics ‒ the water, protein and fat content has an impact on the texture profile, organoleptic quality and safety. TheZS and Pw meat hasgrea ter fatness compared to the ZW meat, while the ZW meat has a higher palmitic and oleopalmitic acid content. The Pw and ZS meat differs in fatty acids proportions (DA, LA, SA, AA, CLA). The pH24 and water retention of the Pw, ZW and ZS meat indicate resistance to DFD and PSE defects. The meat of Polish native breeds is suitable for the production of traditional meat products (Pw, ZW, ZS), cooked hams and sirloins (ZW, ZS), as well as dried, smoked and non-smoked sausages (ZS). The aim of this study was to describe the selected properties of the meat of three Polish native breeds of pigs (PW, ZW, ZS) that determine its quality and technological suitability for the production of pork products using traditional methods.