Identifikacija konja kao mogući čimbenik sigurnosti konjskog mesa Physico-chemical, colour and textural properties of horse salami 4$*&/5*'*$"/%130'&44*0/"-4&$5*0/ Identification of horses as a possible factor of safety of horse meat Physico-chemical, colour and Summary Horse meat can be a valuable substitute for beef in cookery, firstly because of its chemical composition, i.e., the fact that due to low content of fat (3%) horse meat is easy to digest and it is suitable even for a diet. The goal of this paper was to determine the factors textural properties of horse salami which can affect the safety of horse meat, so there was considered legislation on transportation of equidae and traceability and on one example from the practice there was performed simulation of control of delivery of horses to slaughterhouse processing into an approved slaughtering facility for equidae for the period of one calendar year. A conclusion was made from the obtained results that by applying of the Regulation for identification and registration of equidae (ANON, 2009) there was established an uninterrupted Kovačević, D. 1, K. Mastanjević 1*, J. Frece, 2, J. Pleadin 3 traceability from the farm of birth to slaughtering facility and shipments were accompanied by the information on the food chain. A problem could appear by opening of the market toward the EU, from the aspect of unevenness of the approach of implementation of Commission Regulation (EC) No. 504/2008 in member countries of the EU, due to which there is a need for strengthening the capacity scientific paper in terms of marking and identification of equidae in the Republic of Croatia and creating a base of equidae migration modeled after the one for cattle. Keywords: identification and marking of horses, horse meat, safety of horse meat Sažetak A study of physico-chemical properties and instrumental measurement of colour and texture was carried out on seven different Identifikation von Pferden als möglicher Faktor der Sicherheit von Pferdefleisch brands of traditional homemade dry fermented horse salami from Pakrac area. Basic physico-chemical properties, pH values and Zusammenfassung salt content showed significant variability (p = 0.05), except for the values of aw. Textural and colour parameters (L*, a* and b*) also Pferdefleisch kann ein werter Ersatz für Rindfleisch in der Kochkunst sein, in erster Linie wegen seiner chemischen Zusammensetzung showed significant (p = 0.05) variability, especially hardness and a* value. This can be related to different recipes (different mass frac- und der Tatsache, dass Pferdefleisch wegen seiner niedrigen Fettmenge (3 %) leicht verdaulich ist. Es ist sogar für die Diäternährung tion of pork back fat used in recipes) and casing (different diameter) used by different producers and with different drying - ripening geeignet. Das Ziel dieser Arbeit war, Faktoren festzustellen, die auf die Sicherheit des Pferdefleisches einen Einfluss haben können. stages of the investigated samples. Deshalb wurde die Legislative über den Verkehr von Huftieren und deren Folge in Betracht gezogen. Auf einem Beispiel aus der Praxis Keywords: Horse salami, traditional manufacturing technology, physico-chemical properties, texture profile analysis (TPA), colour wurde die Simulation der Kontrolle der Pferdeanlieferung zur Schlachtverarbeitung in das dafür genehmigte Schlachtobjekt für Huf- (L*, a*, b*) tiere für die Periode von einem Kalenderjahr durchgeführt. Aus den bekommenen Resultaten wurde der Beschluss gefasst, dass durch die Anwedung der Dienstvorschrift über die Identifikation und Registration von Huftieren (ANON, 2009) laufendes Folgen hergestellt worden ist, u.zw. vom Wirtschaftshof der Geburt bis zum Schlachtobjekt. Diese Lieferungen wurden mit den Angaben über die Fütte- rungskette versehen. Mit der Eröffnung des EU-Marktes könnte das Problem entstehen, u.zw. vom Aspekt der Nicht-Ausgeglichenkeit bezüglich Durchführung der Vorschriften der Kommission (EC) Nr. 504/2008 in den EU-Staaten. Deshalb besteht das Bedürfnis nach Introduction 5BUFPFUBM )PSTFTBMBNJIBT BM #SVOBFUBM 5IFSFJT der Stärkung von Kapazitäten im Sinne der Kennzeichnung und der Identifikation von Huftieren in Kroatien, und das Bedürfnis nach Traditional production of Horse sa- specific sensorial properties (smell no existing information in scientific Schaffung der Migrationsbasis für Huftiere laut jener für die Rinder. lami is related to Italian minority in BOE UBTUF XIJDI NBJOMZ PSJHJOBUF literature on this dry sausage, which Schlüsselwörter: Identifikation und Kennzeichnung der Pferde, Pferdefleisch, Sicherheit des Pferdefleisches villages in the surroundings of towns from being dried and smoked, and could contribute efficiently to its Pakrac and Lipik (Western Slavonia from ripening, enzymatic, lactic acid characterization Individuazione del cavallo come possibile fattore di sicurezza della carne equina SFHJPO 5IJTQSPEVDUJOUIFQBTUXBT bacteria and moulds activity. The Sommario La carne equina può essere un valido sostituto della carne bovina in cucina, soprattutto per la sua composizione chimica, ossia per “the dish of the poor”, today it is high- SFDJQFGPS)PSTFTBMBNJJTZFBST The aim of this study was to ex- il suo basso contenuto di grassi (3%) che ne fa una carne facilmente digeribile, anzi adatta a un'alimentazione dietetica. Lo sco- ly appreciated autochthon Croatian old and the only difference from pro- amine, for the first time textural and po di questo lavoro consiste nell'individuare i fattori che possono influire sulla sicurezza della carne equina. In questo senso è stata meat product with great potential ducer to producer is in mass fraction colour properties of Horse salami analizzata la normativa vigente in materia di commercio degli equidi e di tracciabilità, e su un esempio pratico è stata effettuata la for the protection of geographical PGQPSLCBDLGBUVTFEJOUIFSFDJQF from Pakrac area, which can be a simulazione dei controlli del trasporto dei cavalli al macello in una struttura di macellazione autorizzata per equidi nell’arco di un anno solare. Dai risultati ottenuti si conclude che, con l’applicazione del Regolamento sull’identificazione e la registrazione degli equi- indications and/or designations of o 5IFQSPEVDUJPOPGUSBEJUJPOBM starting point for the protection of di (ANON, 2009), è possibile l’assoluta tracciabilità dell’animale dall’azienda di nascita alla struttura della macellazione, e che ogni origin. Although horse meat has a Horse salami mainly takes place on geographical indications and desig- carico è accompagnato dai dati sulla filiera agroalimentare. Problemi in questo senso potrebbero insorgere con l’apertura del mer- high nutritional and mineral value, small farms in small amounts and it nations of origin, and receiving the cato all’Unione europea, nel senso dell’eterogeneità dell’approccio all’attuazione del Regolamento della Commissione (EC) numero 504/2008 nei paesi membri dell’UE, per cui esiste la necessità di rafforzare le capacità nel senso della marcatura e dell’identificazione its use for human consumption is is seasonal in character and charac- protected geographical indication degli equidi in Croazia, e della creazione di una banca dati sulla migrazione degli equidi sul modello di quella creata per i bovini. negligible due to the feeling of a sort terised by weather condition from 1(* PS QSPUFDUFE EFTJHOBUJPOT PG Parole chiave: identificazione e marcatura dei cavalli, carne equina, sicurezza della carne equina of “cannibalism” towards an animal one year to another. PSJHJO 1%0 BDDPSEJOH UP UIF &6 loved as a pet or a sport companion $PVODJM3FHVMBUJPO &$ /P WJOFCSPK Hertrampf, J.N. .ZUIPTQGFSEnFJT - Martuzzi, F., A.L. Catalano, C. Sussi .BSUV[[J FM BM )PSTF NFBU Because of that, there is a great BOE&6$PNNJTTJPO3FHVMBUJPO &$ Anonimno 1SBWJMOJLPIJHJKFOJISB - DI'MFJTDIXJSUTDIBGU $IBSBDUFSJTUJDT PG IPSTF NFBU DPO - used for the production of Horse sa- need for the standardization of pro- /P ne životinjskog podrijetla. Narodne Novine Litwinczuk, A., M. Florek, P. Skalecki, sumption and production in Italy. Annali della lami was obtained from horses that duction. Similar dry sausages from CSPK Z. Litwinczuk $IFNJDBM DPNQPTJUJ - Facoltà di Medicina Veterinaria, Università di were slaughtered at the end of their Spain (Chorizo de Pamplona and MATERIAL AND METHODS Anonimno 1SBWJMOJLPJEFOUJmLBDJ - on and physicochemical properties of horse 1BSNB7PM QQ working life. The meat had no appre- 4BMDIJDIØO BOE *UBMZ 'FMJOP BOE ji i registraciji kopitara. Narodne Novine broj meat from the Longissimus lumborum and Paleari, M.A., V. Moretti, G. Beretta, T. ciable organoleptic and nutritional .JMBOPTBMBNJ IBWFCFFOJOUFOTJWF - The manufacturing semitendinosus muscle. Jour.Muscle Foods, Mentasti, C. Bersani $VSFEQSPEVDUT characteristics revealed by a very ly studied for their physical-chemical process Dobranić, V., A. Večkovec, M. Kadivc, B. 7PM *TTVF from different animal species. Meat Science dark red colour and fat possessed composition, colour and textural Seven samples of traditional horse Njari ,POKTLP NFTP J IJQQPQIBHJB Makray, S., C. Hancz, T.G. Martin, J. Ste- a yellow colour and was tough due QSPQFSUJFT %FMMBHMJP FU BM salami with highest grades were .FTP 7PM9 fler &WBMVBUJPOPGEJFUBSZWBMVFPGIPS - Šimić, D., B. Mioković 1SJMPH QP - to maturation of connective tissue 1FSF["MWBSF[FUBM (JNFOPFU collected from different producers Dobranić, V., B. Njari, B. Mioković, Ž. Cvr- se meat. Zb. Biotehniške Fak. Univ. V Ljubljani, znavanju suhih kobasica od konjskog mesa iz tila Fleck, M. Kadivc ,FNJKTLJTBTUBW ,NFUJKTUWP PLPMJDF1BLSBDB.FTP 7PM9 1 dr.sc. Dragan Kovačević , full professor, dr. sc. Krešimir Mastanjević , assistant professor, Faculty of Food Technology, University of J. J. Strossmayer in Osijeku, Depar- LPOKTLPHNFTB.FTP 7PM9* Martin-Rosset, W. )PSTF NFBU tment of Food Technology, Kuhačeva 20, 31 000 Osijek Gill, C.O 4BGFUZBOETUPSBHFTUBCJ - QSPEVDUJPO BOE DIBSBDUFSJTUJDT OE BOOV - 2 dr. sc.. Jadranka Frece associate professor, Faculty of Food Technology and Biotechnology, University of Zagreb-Croatia, Laboratory for General Microbiology and Food lity of horse meat for human consumption. BM NFFUJOH FBBQ #VEBQFTU )VOHBSZ %PTUBWMKFOP Microbiology, Pierottijeva 6, 10000 Zagreb .FBU4DJ 1SJIWBŗFOP N 3 dr. sc. Jelka Pleadin assistant professor, Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska 143, HR-10 000 Zagreb, Croatia.
142 .&40 15 godina s vama Vol. XV [2013] | ožujak - travanj | broj 2 www.meso.hr 15 godina s vama .&40 143 Physico-chemical, colour and textural properties of horse salami Physico-chemical, colour and textural properties of horse salami 4$*&/5*'*$"/%130'&44*0/"-4&$5*0/ 8FTUFSO 4MBWPOJB EVSJOH UIF BO - Table 1 General composition of Horse salami Table 3 Instrumental colour measurement of Horse salami tent shoved high variability among nual competition held in city Pakrac. Brand Moisture (%) Fat (%) Protein (%) Collagen (%) Brand L* a* b* CSBOET Q XIJDIJTJOBHSFF - All samples had been prepared ac- 1 a f c ab 1 d e bc ment with the values reported by cording to the traditional processing ÀJNJŗ BOE .JPLPWJŗ BOE DBO b 33.35e f 3.88a c c bc procedures without any additives be related to different recipes used 3 c d a e 3 e f d such as nitrites or ascorbic acid add- CZEJõFSFOUQSPEVDFST 5BCMF d b e bc b a b ed. The traditional production starts 5 d a g cd 5 a b a at the end of November and lasts aw, pH and salt content of seven until March or April. Horse salami is d c b 1.11e cd a 11.58bc brands of Horse salami are present- e b d d b d c made from the meat of older (more FEJO5BCMF aw did not showed sig- UIBOZFBST XPSOPVUIPSTFT NBJO - 7BMVFTBSFNFBOT4%PGUSJQMJDBUF7BMVFTJOUIFTBNFDPMVNOXJUIEJõFSFOUTVQFSDSJQUT BG BSF 7BMVFTBSFNFBOT4%PGFJHIUNFBTVSFNFOUT7BMVFTJOUIFTBNFDPMVNOXJUIEJõFSFOUTVQFS - OJmDBOU WBSJBUJPO Q BNPOH
ly Hrvatski posavac breed. After the significantly different ( p DSJQUT BG BSFTJHOJmDBOUMZEJõFSFOU p brands and it was similar as a w of slaughtering the fat and connective Slavonian homemade Sausage and
tissue are carefully removed from 5BCMF a w, pH and salt content of Horse salami 5BCMF Textural properties of Horse salami Slavonian kulen (Kovačević el al., horse meat. Brand pH a Salt (NaCl) (%) Springiness Chewiness ,PWBŘFWJŗFMBM w Brand Hardness (g) Cohesiveness ( mm) (g · mm) 1 e b d This is especially important for 1 a d d b pH value of fermented sausages f ab b fat, because horse fat has unpleas- a cd c a has been recognized as fermenta- 3 d ab e ant smell and taste. The meat is then 3 b cd c b tion indicator, as well as like an indi- c ab c grinded trough a grinding plate c cd b c cator of ripening stage (Hagen et al., d ab e 5 3.51 4BMHBEPFUBM 3FWJMMBFU XJUIIPMFTPGNNJOEJBNFUFSBOE 5 d b a c placed in special container with a a a 3.33f BM *OUIJTTUVEZ WBSJBUJPOTJO c a a b hole for decantation overnight (min. b ab a pH values between seven different b bc b ab IPVST (SJOEFE IPSTF NFBU JT 7BMVFTBSFNFBOT4%PGUSJQMJDBUF7BMVFTJOUIFTBNFDPMVNOXJUIEJõFSFOUTVQFSDSJQUT BG BSF brands were significant (pH values then mixed with pig back fat in the significantly different ( p 7BMVFTBSFNFBOT4%PGFJHIUNFBTVSFNFOUT7BMVFTJOUIFTBNFDPMVNOXJUIEJõFSFOUTVQFS - WBSJFE CFUXFFO BOE 5IF BNPVOUPGo#FGPSFNJYJOH DSJQUT BE BSFTJHOJmDBOUMZEJõFSFOU p variations in pH suggest different with horse meat the pig back fat is Physico-Chemical analysis DBMQSPCF15IJTJOWPMWFEDVUUJOH stages of drying - ripening between grinded trough a grinding plate The samples were cut into small samples in 1.5 cm thick slices, which the collected brands. In scientific lit- XJUI IPMFT PG NN JO EJBNFUFS pieces and homogenized in a knife XFSF DPNQSFTTFE UXJDF UP PG XIJUF BOE CMBDL DFSBNJD QMBUF - given in Table 1. Moisture content erature, average mass fraction of salt The mixture of meat and fat is then NJMM(SJEPNJY(.5IFQ)MFWFM their thickness. Force-time curves B BOEC of Horse salami varied significantly in stuffing for dry sausages ranged NJYFEXJUITBMUJOUIFBNPVOUPG was measured in a homogenate of were recorded at across-head speed The Hunter L*, a*, and b* values cor- Q BNPOH CSBOET BOE XFSF GSPNUP BOEJOmOBMQSPE - o SFE QBQSJLB JO UIF BNPVOU the sample mixed with distilled wa- of 5 mms -1 and the recording speed SFTQPOEUPMJHIUOFTT HSFFOOFTT B similar to Spanish Chorizo and Sal- VDU GSPN UP 0DLFSNBO PG IPUQBQSJLBJOUIFBNPVOU UFS XJUI Q)*PO o #FODI was also 5 mms -1 . The following pa- PSSFEOFTT B BOECMVFOFTT C DIJDIPO (JNFOPFUBM 3VCJP BOE#BTV 4UBIOLFBOE5KFOFS PG o HBSMJD JO UIF BNPVOU pH/Ion/mV Meter (Eutech Instru- rameters were quantified (Bourne PS ZFMMPXOFTT C SFTQFDUJWFMZ FUBM BOEIJHIFSUIBOJO4MB - *OUIJTTUVEZNBTTGSBDUJPOPG PG o CMBDL QFQQFS JO UIF ments Pte Ltd/ Oakton Instruments, IBSEOFTT H UIF NBYJNVN The colour measurements were vonian homemade Sausage and Sla- TBMU /B$M JO TBNQMFT PG IPSTF TB -
BNPVOUPGo5IFNJYUVSFJT 64" 8BUFS BDUJWJUZ aw XBT EFUFS - force required to compress the sam- performed on horse salami at room WPOJBOLVMFO ,PWBŘFWJŗFMBM MBNJXBTJOUIFSBOHFGSPNUP then stuffed only into a horse thin in- mined using a Rotronic Hygrolab 3 QMF TQSJOHJOFTT NN UIFBCJMJUZPG UFNQFSBUVSF $ ,PWBŘFWJŗFMBM CVUMPXFSUIBO BOEJUXBTTJNJMBSBTJO4MBWP - UFTUJOF DPMMBHFODBTJOHT DNMPOH (Rotronic AG, Bassersdorf, Switzer- the sample to recover its original in samples of Horse salami reported nian homemade Sausage and Sla- BOENNJOEJBNFUFS PSCFFGUIJO MBOE 5IF 'PPE4DBO .FBU "OBMZTFS form after the deforming force was Data analysis CZÀJNJŗBOE.JPLPWJŗ"DDPSE - WPOJBOLVMFO ,PWBŘFWJŗFMBM intestine. Thereafter, the Horse sa- was used to determine moisture, removed, cohesiveness the extent Three determinations for general ing to the actual Croatian legislation ,PWBŘFWJŗFMBM lami is smoked with dry hard wood total protein, total fat and collagen to which the sample could be de- composition and eight for texture the maximal moisture content in dry IPSOCFBN CFFDI BOE JUT TBXEVTU BDDPSEJOHUPUIF"0"$4BMU formed prior to rupture and chewi- and colour parameters were meas- TBVTBHF JT // "MM L*a*b* system values are shown FWFSZGFXEBZ IPVST GPSGPVS TPEJVN DIMPSJEF /B$M XBT EFUFS - OFTT HrNN XPSLSFRVJSFEUPNBTUJ - ured from each sample. Experimen- samples of horse salami had mois- in Table 3. The lightness ( L WBMVFT weeks. The temperature and rela- mined according to the ISO method cate the sample before swallowing, tal data were analyzed by the analy- ture content below the prescribed PG BMM CSBOET SBOHFE GSPN UP tive humidity at this stage should OC "MM NFBTVSFNFOUT XFSF which is calculated hardness · cohe- TJTPGWBSJBODF "/07" BOE'JTIFST level. Protein content of Horse sala- UIFSFEOFTT a PGBMMCSBOET CFUP$BOEUP"GUFS DPOEVDUFEBUSPPNUFNQFSBUVSF siveness · springiness. MFBTU TJHOJmDBOU EJõFSFODF -4% NJTIPXFEIJHIWBSJBCJMJUZ Q SBOHFEGSPNUPBOEUIF the smoking, the Horse salami is left $ with significance defined at p (protein contents were in range from yellowness ( b GSPN UP for the ripening stage. This stage Determination of colour Statistical analysis was carried out UP BOEJUXBTIJHIFS and they all varied significantly (p is the longest and it should last for Textural analysis (TPA) Colour measurements (L*, a*, XJUI 4UBUJTUJDB WFS 4UBU4PGU *OD than protein content in Chorizo and &TQFDJBMMZMBSHFWBSJBUJPOPG NPSFUIBONPOUITJOBEBSLSPPN 5FYUVSFQSPmMFBOBMZTJT 51" UFTUT BOE C WBMVFT XFSF UBLFO VTJOH B Tulsa, OK. USA. 4BMDIJDIPO .VHVFS[B FU BM L* and a* values can be related with XJUIUIFUFNQFSBUVSFGSPNUP XFSFQFSGPSNFEVTJOHB5"95J4.4 )VOUFS-BC.JOJ4DBO9& " 3VCJPFUBM BOETJNJMBSBTJO the nature of horse meat (the meat $BOESFMBUJWFIVNJEJUZUP Stable Micro Systems Texture Analyz- .PEFM$PMPSJNFUFS )VOUFS-BC RESULTS AND DISCUSION Slavonian homemade Sausage and from older horses has very dark red After this stage Horse salami is ready er (Stable Microsystems Ltd., Surrey, 3FTUPO 7" 64" 5IF JOTUSVNFOU Basic chemical compositions of Slavonian kulen (Kovačević el al., DPMPS 5BUFPFUBM .BSLPWFU for consumption. &OHMBOE FRVJQQFE XJUI B DZMJOESJ - was standardized each time with a seven brands of Horse salami are ,PWBŘFWJŗFMBM 'BUDPO - BM
144 .&40 15 godina s vama Vol. XV [2013] | ožujak - travanj | broj 2 www.meso.hr 15 godina s vama .&40 145 Physico-chemical, colour and textural properties of horse salami Physico-chemical, colour and textural properties of horse salami 4$*&/5*'*$"/%130'&44*0/"-4&$5*0/ Compared to other studies on and Salchicon, an Croatian Slavo- indications and designations of origin for ag- Physikalisch-chemische Eigenschaften, Textur und Farbe der Pferdewurst other dry fermented sausages from nian Kulen, Horse salami has lower ricultural products and foodstuffs. Zusammenfassung Spain and Croatia (Anserona et al., values for hardness and springiness. Dellaglio, S., Casiraghi, E. And Pompei, In dieser Arbeit wurden physikalisch-chemische Eigenschaften, Farbe und Texturprofil von sieben verschiedenen Mustern der Pferde- wurst untersucht, die durch traditionelle Verfahren in den Haushalten von Pakrac und dessen Umgebung hergestellt worden sind. 'FSOÈOEF['FSOÈOEF[ FU BM Values of cohesiveness springiness C. ( $IFNJDBM QIZTJDBMBOETFOTPSZBU - Die Analyse der phsykalisch-chemischen Eigenschaften zeigte Unterschiede hinsichtlich der pH-Werte, sowie der Massenanteile von (JNFOPFUBM .VHVFS[B for Horse salami were similar to tributes for the characterization of an Italian Wasser, gesamter Eiweißstoffe und Fette, Salze und Kollagen, während die aw Werte von allen sieben Mustern der Pferdewurst ange- FU BM .VHVFS[B FU BM these values for the Slavonian Kulen ESZDVSFETBVTBHF.FBU4DJ glichen waren. Es wurden auch statistisch bedeutende Unterschiede (p<0,05) zwischen den instrumentalen Farbenparametern (L*, ,PWBŘFWJŗ FM BM ,PWBŘFWJŗ FM ,PWBŘFWJŗFMBM Gimeno, O., Astiasarán, I. And Bello, J. ( a* und b*) und Texturprofil einzelner Muster der Pferdewurst festgestellt. Die angeführten Resultate sind die Folge von verschiedenen Rezepturen in der Herstellung von Pferdewurst (Massenanteil der zugefügten Schweinerückenspecks) bei verschiedenen Herstellern, BM BMM L*a*b* system values of $BMDJVNBTDPSCBUFBTBQPUFOUJBMQBSUJBM Nutzung des Pferdefleisches unterschiedlicher Herkunft und Eigenschaften, Nutzung der Hülle unterschiedlicher Herkunft und unter- Horse salami were lower. The lower CONCLUSION substitute for NaCl in dry fermented sausages: schiedlichen Durchschnitts sowie unterschiedlicher Reifenstufe der analysierten Muster der Pferdewurst. L* and a* values can be explained There were significant differences effect on colour, texture and hygienic quality Schlüsselwörter: Pferdewurst, traditionelle Herstellungstechnologie, physikalisch-chemische Eigenschaften, Farbe, Texturprofil by the nature of the sample (horse (p JOUIFCBTJDDPNQPTJUJPO at different concentrations. Meat Sci., 57 meat is darker and redder than pig pH values, salt content, TPA and col- Caratteristiche fisico-chimiche, struttura e colore del salame di cavallo NFBU our parameters of Horse salami. This Gimeno, O., Ansorena, D., Astiasarán, I. Sommario shows that producers still use very Bello, J. $IBSBDUFSJ[BUJPO PG DIPSJ[P Nel presente lavoro sono individuate le caratteristiche fisico-chimiche, il colore e la grana di sette campioni di differenti salami di cavallo prodotti attraverso una tradizionale tecnica di produzione nelle tenute a conduzione familiare situate nell’area di Pakrac. The lower b ZFMMPXOFTT WBMVFT different recipes in the production de Pamplona: instrumental measurements of L’analisi delle caratteristiche fisiche e chimiche ha mostrato differenze nei valori di pH e nella percentuale di acqua, proteine, grassi, of Horse salami are probably related of Horse salami (different mass frac- colour and texture. Food Chem. 69 sali e collagene totali, mentre i valori aw in tutti e sette i campioni di salame di cavallo sono risultati uniformi. Sono state, inoltre, to the lower content of yellow carot- UJPO PG QPSL CBDL GBU IPSTF NFBU Hagen, B. F., Naes, H. And Holck, A. L. determinate le differenze statisticamente significative (p < 0,05) tra i parametri strumentali del colore (L*, a* e b*) e della grana dei enoids (β-carotene and cryptoxan- of different origin, different casings .FBUTUBSUFSTIBWFJOEJWJEVBMSFRVJSF - singoli campioni di salame di cavallo. I suddetti risultati sono la conseguenza delle differenze nelle ricette in base alle quali i salami di cavallo sono stati prodotti (contenuto del lardo suino aggiunto), dell’uso di carne equina di varia origine e caratteristiche, dell’uso - ments for Mn . Meat Sci., 55 UIJOF DPNJOH GSPN QBQSJLB TQJDF EJõFSFOUEJBNFUFS BOEUIBUUIFBO del materiale d’insacco di varia origine e diametro e dei differenti gradi di maturazione dei campioni di salame di cavallo analizzati. since this spice is used in smaller alysed samples were not in the same ISO Method 1841 %FUFSNJOBUJPO Parole chiave: salame di cavallo, tecnologia di produzione tradizionale, caratteristiche fisico-chimiche, colore, grana amounts then in Chorizo, Slavonian drying - ripening stages. of salt. International Standards Meat & Meat homemade Sausage and Slavonian products. Ginebra. International Organization Muguerza, E., Fista, G., Ansorena, D., As- I. J. Food Sci. Tech. , 40 cebolla , a Spanish traditional sausage. Efect of kulen production (Kovačević el al., REFERENCES for Standardization. tiasaran I., Bloukas, J. G. &õFDUPGGBU Rubio, B., Martínez, B., Sánchez M. 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Basu 1SPEVD - polyunsaturated fatty acids and stored under of fermented meat and poultry Iowa, USA: (p DBOCFPCTFSWFECFUXFFO mented Sausage: Comparison Between the Kovačević, D., Mastanjević, K., Šubarić, tion and consumption of fermented meat modified atmospheres. Meat Sci., 76 #MBDLXFMM1VCMJTIJOH different brands of Horse salami, es- CIE L*a*b* and the Hunter Lab Systems with D., Suman, K. Physico - chemical and QSPEVDUT*O'5PMESÈ &E )BOECPPLPGGFS - Rubio, B., Martínez, B., Sánchez M. J., Šimić, D., Mioković, B. 1SJMPHQP[ - pecially in the hardness. Only two *MMVNJOBOUT%BOE$.FBU4DJ 46, 313-318. colour mented meat and poultry Iowa, USA: Black- García-Cachán, D. G., Rovira, J., Jaime I. navanju suhih kobasica od konjskog mesa brands of Horse salami had hardness A.O.AC. ( 0öDJBMNFUIPETPGBOBMZ - properties of homemade slavonian sau- XFMM1VCMJTIJOH &õFDU PG UIF QBDLBHJOH NFUIPE BOE iQJLFUBw J[PLPMJDF1BLSBDB.FTP 9 PWFS UIF H5IJT QIFOPNFOPO sis, 18th ed., Gaithersburg, Maryland, pp. sage. Meso, 11 Perez-Alvarez, J. A., Sayes-Barbare, the storage time on lipid oxidation and colour Tateo, A., De Palo, P., Ceci, E., Centodu- can be related with different ripen- Kovačević, D., K. Suman, L. Lenart, J. M.E., Fernandez-Lopez J., Aranda-Catala stability on dry fermented sausage salchichón cati P. 1IZTJDPDIFNJDBM QSPQFSUJFT PG ing stages of collected brands, the Bruna, J. M., Hierro, E. M., De La Hoz, Frece, K. Mastanjević, D. Šubarić V. 1IZTJDPDIFNJDBM DIBSBDUFSJTUJDT PG manufactured with raw material with a high meat of Italian Heavy Draft horses slaugh- use of casings with different diam- L., Mottram, D. S., Fernández, M.And Or- Smanjenje udjela soli u domaćoj slavonskoj Spanish-type dry-cured sausage, Food Rese. level of mono and polyunsaturated fatty ac- tered at the age of eleven months. J. Anim. eters (horse and beef small intestine dóñez, J. A. $IBOHFTJOTFMFDUFECJP - kobasici: utjecaj na sastav, fizikalno-kemijska *OUFS o ids. Meat. Sci., 80 Sci., 86 BOE DPMMBHFO DBTJOHT BOE EJõFSFOU chemical and sensory parameters as affected svojstva, boju, teksturu, senzorska svojstva i Revilla, I., Vivar Quintana, A. M. Salgado, A., García Fontán, M. C., Franco, mass fraction of fat used in the rec- by the superficial inoculation of Penicillium [ESBWTUWFOVJTQSBWOPTU.FTP The effect of different paprika types on the I., López, M., Carballo, J. #JPDIFNJ- 3FDFJWFE ipe. During the drying-ripening pro- camemberti on dry fermented sausages. I. J. Markov, K., Frece, J., Čvek, D., Trontel, ripening process and quality of dry sausages. cal changes during the ripening of Chorizo de "DDFQUFE N cess, Horse salami loses water, and 'PPE.JDSP A., Slavica, A., Kovačević D. %PNJ - other, different fermentation, prote- Carballo, J., Mota, N., Barreto, G., Jime- nantna mikroflora fermentiranih kobasica od XV European Symposium on the Topics EGGS olytic and lipolytic processes occur. nez Colmenero, F #JOEJOHQSPQFSUJFT konjskog mesa. Meso, 12 , o Quality of Eggs and Egg Products MEAT Egg production and consumption Effects of genetics and breeding on egg This could be one of the reasons for and colour of bologna sausage made with Martuzzi, F., Catalano, A.L., Sussi, C. Muscle biology Nutrition, feeding and meat quality quality the variability in texture profiles be- varying fat levels, protein levels and cooking $IBSBDUFSJTUJDT PG IPSTF NFBU DPO - XXI European Symposium on the Impact of management and environ- Influence of feeding and production sys- tween the analyzed brands. UFNQFSBUVSFT.FBU4DJ sumption and production in Italy. Annali della Quality of Poultry Meat ment on meat quality tems on egg quality In comparison with the results of COMMISSION REGULATION (EC) Facoltà di Medicina Veterinaria., 21 o Bergamo, 15-19 September 2013 Transport, slaughtering and processing Shell quality Egg chemistry and egg components for some other authors (Gimeno et al. NO.1898 -BZJOHEPXOEFUBJMFESVMFT Muguerza, E., Gimeno, O., Ansorena, D., Poultry products and novel foods Poultry microbiology and hygiene food and non food industries (JNFOPFUBM .VHVFS[B PGJNQMFNFOUBUJPOPGDPVODJMSFHVMBUJPO FD Bloukas, J. G., Astiasarán, I. &õFDU0G Italian Branch of The World´s Biological basis of poultry meat quality Microbiology and safety of eggs and egg FUBM #SVOBFUBM 3FWJMMB OPPOUIFQSPUFDUJPOPGHFPHSBQIJ - Replacing Pork Backfat With Pre-Emulsified Poultry Science Association New quality assessment techniques products Advances in egg processing technologies FUBM 4BMHBEPFUBM 3V - cal indications and designations of origin for Olive Oil On Lipid Fraction And Sensory Qual- Environmental impact of poultry meat production systems Health benefits of eggs agricultural products and foodstuffs. ity Of Chorizo De Pamplona – A Traditional www.mvcongressi.it CJPFUBM ,PWBŘFWJŗFMBM Genetic control of meat quality traits in New quality assessment techniques who evaluated similar fermented COUNCIL REGULATION (EC) NO. 510 Spanish Fermented Sausage. Meat Sci., 59 , FHHNFBU!NWDPOHSFTTJJU poultry Functional properties of eggs and egg sausages, such as Spanish Chorizo 0O UIF QSPUFDUJPO PG HFPHSBQIJDBM products
146 .&40 15 godina s vama Vol. XV [2013] | ožujak - travanj | broj 2 www.meso.hr 15 godina s vama .&40 147 Procedure with slaughterhouse by - products after poultry processing
UPUTE AUTORIMA AUTHOR INSTRUCTIONS U časopisu MESO se objavljuju sve kategorije znanstvenih radova, In the Meso journal all categories of scientific papers, expert pa- Prvi hrvatski časopis o mesu stručni radovi, autorski pregledi te izlaganja sa stručnih i znanstvenih pers, authors’ reviews, presentations from scientific and expert confer- skupova, kao i drugi tematski prihvatljivi članci. ences as well as other thematically acceptable articles are published. t Časopis “MESO”, prvi hrvatski časopis o mesu Radovi podliježu recenziji. The papers are subject to review. QPLSFOVUKFVSVKOVHPEVOBNKFSJPCKBWMKJWB - nja znanstvenih i stručnih sadržaja. Sadrža j i opseg rukopisa Content and volume of articles t 1SF[FOUJSBÝJSPLPQPESVŘKFTJHVSOPTUJJLBLWPŗF Naslov rada treba biti što kraći. Ispod naslova navode se imena i The headline of the article should be concise. The names of the au- mesa i mesnih proizvoda za sve ljubitelje mesa. prezimena autora. 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