Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar/Kvalitet mesa svinja rase DurokxJorksir, DurokxJorksirxdivui vepar i divlji vepar

Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from DurocxYorkshire (DxY), DurocxYorkshirexwild boar (DxYxWB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. The chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography with external standard. The color was determined instrumentally using the thristimulus colourimeter. The overall sensory quality (appearance, texture and smell) of samples of raw meat was evaluated. A scoring system was used in the evaluation of the results. Statistically significant differences (p < 0.05) were found in the chemical composition (moisture, fat, protein and ash) and pH values between each of the examined groups, as well as fatty acids and cholesterol content among all the examined groups. Measurments of the colour of meat from all three groups showed that the [L.sup.*], [a.sup.*], [b.sup.*], Chroma and Hue angle were also statistically significantly different (p < 0.01) Keywords: meat quality, Duroc, Yorkshire, wild boar. Available online at the Journal website: Meso svinja zbog svog sastava, pre svega kolicine visoko vrednih proteina, i esencijlnih aminokiselina, masti i esencijalnih masnih kiselina, vitamina (svinjsko meso, na primer, sadrzi visok nivo tiamina i on je 5-10 puta veci nego u mesu ostalih vrsta stoke za klanje) i minerala, predstavlja visokokvalitetnu i koncentrovanu hranu i zato ima vaznu ulogu u ishrani ljudi. U zavisnosti od, rase, pola, starosti i stepena uhranjenosti, kao i polozaja u telu, meso moze da sadrzi razlicite kolicine misicnog, masnog i vezivnog tkiva, sto neposredno uslovljava hemijski sastav ove namirnice. Cilj ovog rada je bio da se ispita hemijski sastav i pH vrednost, sastav masnih kiselina, sadrzaj holesterola, boja (instrumentalno) i senzorna analiza svezeg mesa svinja za: DurokxJorksir, DurokxJorksirxdivlji vepar i divlji vepar. Iz uzoraka m. longissimus dorsi, uzetih nakon klanja navedenih zivotinja, ispitivan je hemijski sastav primenom ISO metoda. Sastav masnih kiselina i sadrzaj holesterola odredivani su standardnom metodom primenom gasne hromatografije (GC6890N, Agilent Tech., USA) poredeni sa standardom masnih kiselina (standard mix of FAMEs 37, Supelco, USA). Boja svezeg mesa je takode odredivana u m. longissimus dorsi upotrebom Minolta chromameter CR-400. Senzornu analizu