ArticleFoods (Basel, Switzerland)2021
Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Effect of variety differences on the meat quality traits and flavour of donkey meat based on transcriptomic and metabolomic analysis.Food chemistry. Molecular sciences · 2026Article
- Selected Factors of Quality of Raw Salami-Type Sausage Made From Meat of Two Rare Native Cattle Breeds: Polish Red and White-Backed.Food science & nutrition · 2026Article
- Comparison of the Nutritional Composition of Meat Products Derived from Croatian Indigenous Pig Breeds.Foods (Basel, Switzerland) · 2024Article
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9 authors.
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Abstract
The aim of study was to compare the biochemical properties affecting the nutritional quality, safety, and aroma of dry-cured products manufactured from valuable meat of rare native pig breeds: Pulawska (Pul) and Zlotnicka Spotted (ZS). The count of lactic acid bacteria (4.4 log cfu/g) and the release of palmitic (23.1% and 25.9%), oleic (44.1% and 42.2%), and linoleic acids (8.3% and 7.8%), as well as arginine (30.0 and 44.3 mg/kg), histidine (25.8 and 20.6 mg/kg), and lysine (26.8-22.9 mg/kg), shaped the final pH (5.3 and 5.4) in Pul and ZS products during the 4 week maturing, respectively. Lastly, Pul and ZS meat differed in the proportion of decanoic, lauric, stearic, arachidic, and conjugated linoleic acids. The high content of putrescine (23.7 mg/kg), cadaverine (54.3 mg/kg), and tyramine (57.2 mg/kg), as well as a twofold greater share of histamine (163.2 mg/kg) and tryptamine (9.1 mg/kg), indicated a more advanced decarboxylation of ZS meat. Volatile compounds differentiating Pul and ZS meat were primarily hexanal, 3-hydroxybutan-2-one, phenylacetalaldehyde, 2,3-dimethyl-2-cyclopenten-1-one, 2-cyclopenten-1-one, and 3-methyl- and 2-cyclopenten-1-one. Most marked volatile compounds were obtained as a result of microbial activity (acetic acid, 3-methylbutan-1-ol, ethanol, acetone, and 3-hydroxybutan-2-one), advanced lipid oxidation, and decomposition of secondary oxidation products (hexanal, phenylacetaldehyde, and 2-cyclopenten-1-one).
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