Ana Kaić

Fatty acid composition and sensory analysis in Boer kids meat

Abstract. This study was undertaken to characterize the fatty acid profile and sensory properties of longissimus dorsi (LD) muscle of Boer kids as affected by sex (17 male, 15 female) and slaughter weight (pre-weaned 20 kg, post-weaned 30 kg). Regarding sex differences, higher percentage amounts of lauric, myristic, pentadecanoic, linolenic and docosapentaenoic acids were found in LD muscle of male compared to female kids, whereas greater amounts of oleic acid were detected in LD muscle of female kids. Also, LD of male kids contained higher percentage amounts of saturated (SFA), polyunsaturated (PUFA) and n-3 polyunsaturated fatty acids (n-3 PUFA) while higher amounts of monounsaturated fatty acids (MUFA) were detected in LD of female kids. Regarding slaughter weight, percentage amounts of lauric, myristic, margaric, pentadecanoic, linolenic, linoleic, arachidonic and docosapentaenoic acids significantly decreased with age (P≤0.001), while percentage amounts of heptadecenoic and oleic acids significantly increased (P≤0.001). LD muscle from lighter kids contained higher percentage amounts of SFA and PUFA, while heavier kids had higher percentage amounts of MUFA and n-3/n-6 fatty acid ratio. Except meat colour, sensory traits (marbling, off-odour, flavour, juiciness and tenderness) were neither significantly affected by sex nor slaughter age.

Relationship between udder and milking traits during lactation in Istrian dairy crossbreed ewes

Abstract The aim of this study was to determine the udder morphology and milking characteristics changes throughout lactation during machine milking of the sheep. Additionally, udder morphology was analyzed by using slide ruler and digital picture. Milking characteristics were influenced by milking interval and day of lactation. Udder morphology traits did not change throughout lactation, except for udder width. The repeatability between slide ruler and digital picture measurements was high (r=0.53 to 0.68). Milkability in Istrian dairy crossbreed ewes could be improved if udder traits are incorporated in selection scheme. Digital picture analysis for faster recording of udder morphology measurements in sheep can be used.

Carcass quality of crossbred pigs with Pietrain as a terminal sire

Abstract The aim of this paper was to investigate the effect of the crossbreed and halothane genotype on carcass quality traits of fatteners from commercial pig farm. Study was carried out on 68 crossbred pigs divided into two groups according to sow genotype: Large Whitex Swedish Landrace (LWxSL) and Large White x German Landrace x (LWxGL). Both sow genotypes were mated with Pietrain (P) as a terminal sire. Influence of crossbreeding and halothane genotype on cold carcass weight, carcass length, dressing percentage and lean percentage, slaughter line measurements as well as fat and M. Longissimus dorsi areas were not significant (P>0.05). The value of pH45 measured in M. Longissimus dorsi was higher in Px(LWxGL) crossbreeds and dominant homozygote genotype (P<0.05). Measurements of pH24 were not significantly different (P>0.05) between crossbreeds and halothane genotypes. Except for pH45 value, most of other measured carcass quality traits were not affected by crossbreeding combination and halothane genotype (P>0.05).

Sensory profiling of Dalmatian dry-cured ham under different temperature conditions

Abstract To investigate the influence of the Dalmatian ham processing conditions on weight loss and sensory characteristics, 20 hams were processed following different temperature conditions during salting and ripening. For that purpose, hams were evaluated using quantitative descriptive analysis. The weight loss was higher and all sensory traits except presence of tyrosine and phenylalanine crystals were higher rated for hams processed at higher temperatures. The most significant (P<0.0001) influence of temperature was established on subcutaneous fat color, muscle color and presence of tyrosine and phenylalanine, whereas no influence was established on appearance, marbling, flavor and melting. This concludes that there is overall significant effect of higher temperature on sensory characteristics most likely due to the more intense proteolysis and lipolysis.

Effect of breed and rearing system on intramuscular fatty acid profile of M. Semimembranosus in raw Slavonian ham

Abstract The effects of breed and rearing system on fatty acid (FA) profile of M. Semimembranosus in raw Slavonian ham were evaluated. Forty pigs were grouped by breed (Black Slavonian (BS) vs. Black Slavonian x Duroc (BSxD)) and by rearing system (outdoor vs. indoor), 10 pigs per group. All of the saturated FA (SFA) and monounsaturated FA (MUFA) significantly affected by genotype showed smaller values in the intramuscular fat of BS than of BSxD pigs. The percentage of polyunsaturated FA (PUFA) was higher in BS pigs than BSxD pigs. The PUFA/SFA and n-6/n-3 ratios were more favourable in BS pigs. Within SFA and MUFA, only C16:1 and C18:0 were affected by rearing system. On the other hand, rearing system influenced most of the PUFA, but without clear effect on PUFA/ SFA and n-6/n-3 ratios.

The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness

The aim of this paper was to describe the main structural and biochemical changes of muscles during post-mortem process implicated with meat tenderness. Taking into account complexity of biochemical and structural changes in muscles, meat tenderness is associated with the amount and quality of connective tissue, intramuscular lipid content (marbling), sarcomere length, and myofibrillar protein degradation. In short, more tender meat is associated with lower connective tissue content, higher collagen solubility, greater intramuscular lipid content, longer sarcomeres and greater myofibrillar protein degradation. However, it must be considered that the interactions among the listed factors are complex and dependent on numerous processes during post-mortem such as chilling regime, electrical stimulation, carcass suspension, aging, mechanical tenderization, different marinades, and thermal processing conditions.

Proximate and mineral composition of M. longissimus thoracis et lumborum of suckling lambs from three Croatian indigenous breeds reared in outdoor conditions

Abstract Lamb meat represents an important source of nutrients for humans worldwide. However, nutritional value of lamb meat, and particularly that obtained from suckling lambs, has been scarcely investigated in comparison to other categories of meat. The study aimed to provide some basic insights into proximate and mineral composition of lamb meat and to disclose some important sources of its variability. Three Croatian indigenous insular sheep breeds were included in the study: Rab sheep, Cres sheep, and Krk. The lambs were reared in outdoor insular environment where lambs were fed exclusively by suckling their mothers and by grazing wild grown vegetation. It has been determined that gender significantly affected fat (p < .001) and moisture ratio (p < .05), and had no effect on concentration of the examined minerals, except Zn (p < .01). The factor composed of breed and environment significantly affected moisture ratio (p < .001), fat ratio (p < .01), and concentrations of Ca, Na, Cu, and Mn (p < .001), Zn (p < .01), and K (p < .05). The concentrations of Mn and Ca were by far the most influenced by breed-environment effect. The results of the study evidenced that factor composed of breed and environment represents important source of variability of nutritional value of lamb meat produced in extensive rearing systems.

Physicochemical properties of horse meat as affected by breed, sex, age, muscle type and aging period

The effects of breed, sex, age, muscle type (longissimus thoracis; LT vs semitendinosus; ST) and post mortem aging period (14 vs 28 days) on the physicochemical properties of horse meat were investigated. A total of 53 horses (21 females and 32 males) categorised into three groups (cold-blooded, CB; Posavje, P; crossbred, CS) were involved in this study. ST muscles showed a higher pH value, a greater intensity of lightness (L*) and yellowness, higher cooking losses and shear force values, and lower thawing losses than LT muscles. The breed affected only muscle redness, whereas sex had a minor effect on drip loss. An extended aging period was associated with higher thawing and cooking losses. An increase of age was followed by a decrease in pH value and L* value, and an increase in cooking loss and Warner–Bratzler shear force. An investigation of the interaction between muscle and aging showed that ST muscle with an aging period of 14 days had the lowest thawing losses. Among the numerous factors that can influence horse meat quality, the most important ones are age at slaughter and muscle type; these factors must be considered in the routine slaughtering practice and in further research.

Fat tissue and fatty acid composition in lamb meat Masno tkivo i masnokiselinski sastav janjećeg mesa

Meat is a food of high nutritional content which can make a valuable contribution in a human diet. Among other nutrients, meat is the main source of fats in the human diet and its presence in the daily meal of consumers in the developed countries is high. Consumers have become increasingly aware of the role of fat and fatty acids in their health status. Consequently, at the time of purchase of certain types of meats their requests are subjected to the frequent changes and growing demands. From this point of view it must be considered that fat and fatty acid composition of lamb meat could be highly influenced by the breed, age/weight of the animal, gender, diet, production system, and anatomical position of the muscles. Therefore, the aim of this paper was to describe the factors that may affect the fat tissue and fatty acid composition in lamb meat and their relation to the human health status.

Masno tkivo i masnokiselinski sastav janjećeg mesa

Meat is a food of high nutritional content which can make a valuable contribution in a human diet. Among other nutrients, meat is the main source of fats in the human diet and its presence in the daily meal of consumers in the developed countries is high. Consumers have become increasingly aware of the role of fat and fatty acids in their health status. Consequently, at the time of purchase of certain types of meats their requests are subjected to the frequent changes and growing demands. From this point of view it must be considered that fat and fatty acid composition of lamb meat could be highly influenced by the breed, age/weight of the animal, gender, diet, production system, and anatomical position of the muscles. Therefore, the aim of this paper was to describe the factors that may affect the fat tissue and fatty acid composition in lamb meat and their relation to the human health status.