VLADIMIR TOMOVIĆ¹*, KREŠIMIR MASTANJEVIĆ², DRAGAN KOVAČEVIĆ², MARIJA JOKANOVIĆ¹,
ŽARKO KEVREŠAN³, SNEŽANA ŠKALJAC¹, BRANISLAV ŠOJIĆ¹, DRAGOMIR LUKAČ⁴, DUBRAVKA
ŠKROBOT³, ALEKSANDRA DESPOTOVIĆ⁵
*Corresponding author
1. University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
2. Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
3. University of Novi Sad, Institute for Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
4. University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
5. University of Montenegro, Biotechnical Faculty Podgorica, Mihaila Lalića 1, 81000 Podgorica, Montenegro

Abstract

Proximate and mineral composition and cadmium content were determined in loin, ham, shoulder and neck (without visible subcutaneous but with intramuscular fat) and in heart, liver and kidney belonging to semi-outdoor reared Black Slavonian pigs. Proximate composition and phosphorous content were determined according to ISO methods. Metals content were determined by the flame atomic absorption spectrometry after mineralisation by dry ashing. Loin had the highest protein content, and the lowest Na, Zn, Fe and Cu content. The highest content of moisture, total ash, K, P and Mg, and the lowest content of total fat were found in the ham. Shoulder was the highest in Na, Ca, Zn, Fe, Cu and Mn content. The highest content of total fat, and the lowest content of moisture, protein, total ash, K, P, Mg, Ca and Mn were found in neck. Regarding offal composition, moisture, protein, total ash, P, Na, Zn and Mn content were significantly different among all three offal. All individual cadmium contents were below maximum set levels.

INTRODUCTION

Growth performance of pigs, carcass composition, and quality of pork depend on multiple interactive effects of breed and genotype, age, sex, rearing conditions, pre-slaughter handling, carcass processing and specific cuts/muscles (1-6). Meat quality is the sum of all sensoric, nutritive, technological and hygienic-toxicological factors of meat. The nutritive factors of meat quality include proteins and their composition, fats and their composition, vitamins, minerals, utilisation, digestibility and biological value (7, 8). Pork meat is generally recognised as a food with relevant nutritional properties because of its content in high biological value proteins, group B vitamins, minerals and other bioactive compounds (6).

Black Slavonian pig breed is critically endangered autochthonous pig breed, found in the Slavonia lowland regions, eastern Croatia. It is a composite of Berkshire, Poland China and Black Mangalica and was created in the 19^th century. The animals are black in colour, have semi-lop ears and well muscled hind quarters (9-12). This breed is one of the fattest pigs in the world, lean meat in the carcass is up to ...