Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Constantin NISTOR, Bianca-Petruța TIHINIUC-POPA, Benone PĂSĂRIN, Dragoș Florin MANEA
Mangalitsa represents a breed of pigs specialized in fat production, which was exploited in our country until the 1950sHowever, the swine population of this breed decreased significantly thereafter due to the emergence of breeds and crossbreeds with much better productive performances, the advent of modern pig farms, and changes in the population's consumption habits. This paper presents data obtained from the analysis of the physicochemical properties of Mangalitsa pork, derived from pigs raised on a pig farm located in the northeastern region of the country, in Neamț County. The biological material required for this study consisted of Mangalitsa pigs: the red variety and the swallow-belly variety. To achieve the purpose of the study, samples were taken from 3 distinct body regions - neck, thigh, and loin - which were processed in a specialized laboratory. The pH of Mangalitsa pork measured 24 hours post-slaughter ranged between 5.74 and 5.84, with the lowest dry matter values recorded for the batch of pigs from the red Mangalitsa variety. The protein content in the meat varied between 15.47% and 20.90%, depending on the anatomical region, while the lipid content showed wide variations, with the highest values in the Mangalitsa neck. The average values obtained for pH, dry matter, protein, and fat in Mangalitsa pork meat were within the optimal range for this breed, according to specialized literature.
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