Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/7833
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dc.contributor.authorTomović, Vladimiren_US
dc.contributor.authorŽlender, Božidaren_US
dc.contributor.authorJokanović, Marijaen_US
dc.contributor.authorTomović, Milaen_US
dc.contributor.authorŠojić, Branislaven_US
dc.contributor.authorŠkaljac (Savatić), Snežanaen_US
dc.contributor.authorKevrešan, Žarkoen_US
dc.contributor.authorPeulić, Tatjanaen_US
dc.contributor.authorIkonić, Predragen_US
dc.contributor.authorŠošo, Mlenaen_US
dc.date.accessioned2019-09-30T09:04:42Z-
dc.date.available2019-09-30T09:04:42Z-
dc.date.issued2014-
dc.identifier.issn10187081en_US
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/7833-
dc.description.abstractSensory (colour and marbling score), physical (pH, water-holding capacity and L*a*b* values) and chemical (moisture, protein, total fat, total ash, potassium-K, phosphorus-P, sodium-Na, magnesium-Mg, calcium-Ca, zinc-Zn, iron-Fe, copper-Cu and manganese-Mn) characteristics were determined in four (M. psoas major, M. semimembranosus, M. longissimus dorsi, and M. triceps brachii) muscles belonging to free-range reared Swallow-belly Mangulica pigs. Muscle had no significant influence (P>0.05) on pH30min, water-holding capacity, b* value, protein, total ash and K concentration. M. longissimus dorsi had significantly (P<0.05) the lightest colour (sensory score, L* value, a* value), the lowest moisture concentration, the highest fat concentration and sensory marbling score. The pH24h and Zn concentration were the highest in M. triceps brachii. The highest concentration of K, Mg, Fe, Cu and Mn was found in the M. psoas major, with significant difference for Fe (P<0.05). In the M. semimembranosus significantly the highest (P<0.05) concentration of Na and Ca, and the highest concentration of P were found. Compared to modern pigs, pork from 150 kg live weight, at the age of about 20 months, Swallow-belly Mangulica pigs contained more fat and was darker, while compared to autochthonous pigs determined pork quality were in the characteristic ranges.en_US
dc.language.isoenen_US
dc.publisherPakistan Agricultural Scientists Forum (PAS FORUM)en_US
dc.relation.ispartofThe Journal of Animal & Plant Sciencesen_US
dc.titleSensory, physical and chemical characteristics of meat from freerange reared Swallow-Belly mangulica pigsen_US
dc.typeJournal/Magazine Articleen_US
dc.identifier.scopus2-s2.0-84903903368-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/84903903368-
dc.description.versionPublisheden_US
dc.relation.lastpage713en_US
dc.relation.firstpage704en_US
dc.relation.issue3en_US
dc.relation.volume24en_US
item.fulltextNo Fulltext-
item.grantfulltextnone-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.orcid0000-0001-5055-1781-
crisitem.author.orcid0000-0002-1282-175X-
crisitem.author.orcid0000-0001-7909-8917-
crisitem.author.orcid0000-0002-9102-8417-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgUniverzitet u Novom Sadu-
crisitem.author.parentorgUniverzitet u Novom Sadu-
crisitem.author.parentorgUniverzitet u Novom Sadu-
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