ArticleFoods (Basel, Switzerland)2025
Quality Characteristics of Baranjski Kulen (PGI) Fermented Sausage from Three Pork Production Chains.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The aim of this study was to investigate the physicochemical traits, colour, and texture profile of fermented sausage, Baranjski kulen, produced from the meat of pigs originating from three pork chains. The first pork chain consisted of the Black Slavonian pig breed (PC1), the second pork chain consisted of crossbred pigs from the Croatian breeding programme (Duroc × Large White) (PC2), and the third pork chain (PC3) referred to commercial hybrids (Pietrain × Duroc × Pietrain × Camborough 23). A total of 16 pigs (8 gilts and 8 castrates) from each chain were used, reared to 6-18 months of age, and slaughtered at 135-180 kg. Baranjski kulen from PC2 and PC3 had a higher protein content (up to 2% more) and lower fat content (4-5% less) compared to PC1. PC3 kulen showed greater colour intensity (higher
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