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In this study, the fatty acid composition, sensory qualities, and cholesterol levels of fermented dry Sremska sausages were examined. Pork meat and fat from three different pig breeds -- autochthonous Mangalitsa, Moravka, and commercial Swedish Landrace -- were used to create Sremska sausages. The sausage with the most cholesterol was created from Swedish Landrace meat and fat. On the other hand, compared with other sausage types, the sausage made from Mangalitsa pork included more monounsaturated fatty acids (MUFA) and unsaturated fatty acids (USFA) and less saturated fatty acids (SFA). Sausages made from Swedish Landrace pig meat had much greater PUFA content than other kinds. These differences were mostly due to higher overall n-6 PUFA contents. The health lipid markers for atherogenicity (IA) and thrombogenesis (IT) were lower in Mangalitsa pork sausage than in the two other sausage types. The Mangalitsa pork used for manufacturing Sremska sausage was exceptional in terms of appearance, flavor, aftertaste, and overall approval. The chemical and sensory qualities of dry-fermented Sremska sausages are modified by pig breed, according to this study. [ABSTRACT FROM AUTHOR]

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Mangalitsa is a pig breed specialized for fat, which was bred in Romania in large herds until the 1950s. Through the quality of meat from this breed, for several years there has been a growing interest of farmers and consumers for this breed. The aim of this study is to make a comparison between the qualities of meat obtained from two varieties of the Mangalitsa breed: red variety and blonde variety. The results show insignificant differences on slaughter yield: 72.12% to 71.4% for the blonde and red variety. Regarding the chemical composition of meat, results determined the best values for the blonde type compared with the red type: water - 57.42% vs 57.11%; protein 21.72% vs 21.34%; cholesterol 48.14 mg / 100g vs 48.78 mg / 100g [ABSTRACT FROM AUTHOR]

This study was conducted to investigate differences in characteristics of muscles from male and female fatteners from Mangalitsa and Swedish Landrace pig breed. The research was carried out on three muscles: m. longissimus thoracis et lumborum, m. gluteus medius and m. triceps brachii. Compared to the Swedish Landrace, it was found out that the meat of the Mangalitsa had considerably higher intramuscular fat content (p<0.05). The highest intramuscular fat content was determined in male fatteners of Mangalitsa in m. gluteus medius (6.81%) and the lowest in female fatteners of Landrace pig breed in the longissimus muscle (1.12%). As for technological quality of meat, after cooking, meat from Mangalitsa pig had greater cooking weight loss compared to Landrace and also lower shear force (SF) values for longissimus, but higher SF values for gluteus muscle. Gender had no statistically significant effect on technological meat quality. It can be concluded, on the base of the results, that the Mangalitsa pig, had favourable meat quality traits, which are very desired for production of traditional meat products of high quality. [ABSTRACT FROM AUTHOR]

Objective of this paper was to determine the composition of carcass sides and quality of meat obtained from two groups of fatteners (male castrated pigs) of Swallow-Belly Mangalitsa breed. First group was reared in an open system (SO, n=13) and the other group in farm conditions with free ranges (SI, n=10). Animals were slaughtered in the same slaughtering facility. Left carcass sides were dissected and percentage of meat (Actual LMP) calculated according to EU reference method (EC, No 1249/2008). Data obtained in the study was analyzed using GLM procedure of the program package SAS 9.1.3 (SAS Inst.Inc., 2002-2003).Average pre slaughter body weight of fatteners was 103.83 ± 10.13 kg. Housing and nutrition system in production of fatteners had statistically highly significant effect (p<.0001) on pre-slaughter age of fatteners. Statistically significant differences were obtained only in mean values obtained for back fat measured on single location/position -- lower back (BFR I) between fatteners of groups SO and SI. Total weight of all individual carcass side parts and weight of relevant muscle tissue, depended on the weight of warm carcass sides (WHC) but not on the housing system (SBF). Carcass sides of fatteners contained in average 35.64 ± 4.39% of muscle tissue (Actual LMP). Meat content in carcass sides (Predicted LMP) was determined according to Rulebook/Pravilnik (1985) for fatty pig breeds and it was 29.67 ± 1.27%. In the musculus longissimus dorsi (MLD) of fatteners reared in closed system, was recorded higher content of water (p=0.0069), lower content of total fats/lipids (p=0.0081) and higher content of ash (p=0.0392) compared to animals from the open system of housing. No statistically significant differences in average protein content (p=0.5940) and pH1 value (p=0.0659) were established between fatteners reared in open and closed system of housing. [ABSTRACT FROM AUTHOR]

The purpose of our study was to reveal the quality of the meat obtained from Mangalitsa pigs, in the context of the negligence of this type of meat. The aim of our study was to prove that the meat produced by this breed is higher in nutritional value components and deserves to be invested in. The material used in our study was represented by 6 Mangalitsa pigs which were raised in traditional system conditions. The major components were detected by FoodScan lab apparatus and the fatty acids and cholesterol values by gas chromatography. Our results showed no difference among the cholesterol values obtained in Mangalitsa pigs and the ones obtained at other meat producing species. The mineral substances and vitamins proved to be in a higher amount with statistical differences (p<0.05) among other species. The lard contains 3 times less the cholesterol in butter. We have concluded that the Mangalitsa meat is a healthy product which deserves to be reintroduced on the food market of our country. We recommend the consumption of this meat in favour of other types of meat provided by other breeds of pigs and the rigorous monitoring of the Mangalitsa livestock in Romania. [ABSTRACT FROM AUTHOR]