Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs
Marek Babicz,
Kinga Kropiwiec-Domańska,
Ewa Skrzypczak,
Magdalena Szyndler-Nędza,
Karolina Szulc
Affiliations
Marek Babicz
Institute of Animal Breeding and Biodiversity Conservation, Faculty of Biology, Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
Kinga Kropiwiec-Domańska
Institute of Animal Breeding and Biodiversity Conservation, Faculty of Biology, Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
Ewa Skrzypczak
Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Złotniki, ul Słoneczna 1, 62-002 Suchy Las, Poland
Magdalena Szyndler-Nędza
Department of Pig Breeding, National Research Institute of Animal Production, Krakowska 1, Balice n., 32-083 Kraków, Poland
Karolina Szulc
Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Złotniki, ul Słoneczna 1, 62-002 Suchy Las, Poland
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), liver and kidneys (PUL p ≤ 0.01) was observed for protein content of the lungs, liver (PUL PL), for collagen content of the kidneys (PUL p ≤ 0.01) of the heart (PUL > PL) and liver (PUL p p < 0.01) of the liver sausage.
