Qualitative properties of traditionally produced dry fermented sausages from meat of the autochthonous Mangalitsa pig breed
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 sustai...nable breeding of endangered Mangalitsa pigs, as there are market opportunities for kulen and sremska sausages.
Source:
60th International Meat Industry Conference (Meatcon2019), 2019, 333Publisher:
- IOP Publishing Ltd, Bristol
Funding / projects:
- Implementation of various rearing - selection and biotechnological methods in breeding of pigs (RS-31081)
DOI: 10.1088/1755-1315/333/1/012035
ISSN: 1755-1307
WoS: 000509758800035
Scopus: 2-s2.0-85074629916
Collections
Institution/Community
Poljoprivredni fakultetTY - CONF AU - Parunović, Nenad AU - Savić, Radomir AU - Radović, Čedomir PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4977 AB - 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. PB - IOP Publishing Ltd, Bristol C3 - 60th International Meat Industry Conference (Meatcon2019) T1 - Qualitative properties of traditionally produced dry fermented sausages from meat of the autochthonous Mangalitsa pig breed VL - 333 DO - 10.1088/1755-1315/333/1/012035 ER -
@conference{ author = "Parunović, Nenad and Savić, Radomir and Radović, Čedomir", year = "2019", 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.", publisher = "IOP Publishing Ltd, Bristol", journal = "60th International Meat Industry Conference (Meatcon2019)", title = "Qualitative properties of traditionally produced dry fermented sausages from meat of the autochthonous Mangalitsa pig breed", volume = "333", doi = "10.1088/1755-1315/333/1/012035" }
Parunović, N., Savić, R.,& Radović, Č.. (2019). Qualitative properties of traditionally produced dry fermented sausages from meat of the autochthonous Mangalitsa pig breed. in 60th International Meat Industry Conference (Meatcon2019) IOP Publishing Ltd, Bristol., 333. https://doi.org/10.1088/1755-1315/333/1/012035
Parunović N, Savić R, Radović Č. Qualitative properties of traditionally produced dry fermented sausages from meat of the autochthonous Mangalitsa pig breed. in 60th International Meat Industry Conference (Meatcon2019). 2019;333. doi:10.1088/1755-1315/333/1/012035 .
Parunović, Nenad, Savić, Radomir, Radović, Čedomir, "Qualitative properties of traditionally produced dry fermented sausages from meat of the autochthonous Mangalitsa pig breed" in 60th International Meat Industry Conference (Meatcon2019), 333 (2019), https://doi.org/10.1088/1755-1315/333/1/012035 . .