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Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P>0.05) on water-holding capacity, protein, total fat, K, P and Ca content. The M. psoas major was the highest in pH24h, water-holding capacity, CIEa* and CIEb* values, moisture, K, P aQuality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P>0.05) on water-holding capacity, protein, total fat, K, P and Ca content. The M. psoas major was the highest in pH24h, water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH24h, CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.

Sensory evaluation of colour and marbling of M. semimembranosus (SM) and M. longissimus thoracis et lumborum (LTL) from five purebred pigs produced in Vojvodina (Large White, Landrace, Duroc, Hampshire and Pietrain) was performed. Colour was evaluated by the panellists with 6-point colour score cards (1-pale pinkish-gray to white; 6-dark purplish-red). Marbling was evaluated by the panellists with7-point marbling score cards (1-devoid, 6-moderate/10-abundant).The differences in the colour and in the marbling of the SM muscles and of the LTL muscles among the five purebred pigs were not significant (P>0.05). A darker colour was obtained for SM muscles than for LTL muscles for all five purebred pigs, with a significant differences for Durok (P=0.018) and Pietrain (P=0.002). The type of the muscles had no significant effect on marbling (P>0.05). The Vojvodian pork meat showed lighter colour than optimum for pork. According to average marbling scores fat content in pork produced in Vojvodina was less than 2 %.

Meat is a very rich and universal source of nutrients. The primary importance of meat is based especially on protein content. Optimum slaughter weight has influence on the basic chemical composition of meat. Fattening pigs were classified by their weight into three groups before the slaughter day. The highest content of proteins and water was found in the part of ham and shoulder in the group of animals at 100-110 and 111-120 kg of live weight, respectively, while the lowest content was found in the part of neck in animals at 121-130 kg of live weight. The highest content of intramuscular fat and mineral substances was in animals at 121-130 kg (neck and loin), while the lowest content was in animals at 100-110 kg live weight (ham). The pH values were within the optimum limits (5.33 - 5.77). Differences between the groups for the values of proteins content, mineral substance and pH values were statistically highly significant (p0.05) between the groups. [Projekat Ministarstva nauke Republike Srbije, br. TR31032]

This study was carried out on 15 castrated male purebred Swallow-belly Mangulica pigs. The Swallow-belly Mangulica pigs were free-range reared on the territory of natural protected area 'Zasavica', Sremska Mitrovica. After chilling, back fat (lard) and leaf fat were excised from the right side of each carcass. Physical properties of adipose tissue were examined by determining the pH and colour (CIEL*a*b* values), while composition was examined by determination of the moisture, protein, total fat, total ash and mineral (phosphorous, potassium, sodium, calcium, magnesium, iron, zinc, copper, manganese) contents. There was no significant difference (P>0.05) between back fat and leaffat for any examined property, except for lightness (CIEL* value, P

The content of nickel was investigated in the M. semimembranosus of sixty-nine pigs from ten different genetic lines produced in Vojvodina. Nickel was determined by flame atomic absorption spectrometry after mineralization by dry ashing. The difference in the nickel content in the analyzed muscle tissues among different genetic lines of pigs was not significant (P > 0.05). Nickel levels ranged from 12.93 to 80.18 μg/100 g, with a general average of 32.41 μg/100 g. The average level of nickel was found to be higher than the levels observed in pork in some developed countries.

Sensory (colour and marbling score), physical (pH, water-holding capacity and L*a*b* values) and chemical (moisture, protein, total fat, total ash, potassium - K, phosphorus - P, sodium - Na, magnesium - Mg, calcium - Ca, zinc - Zn, iron -Fe, copper - Cu and manganese - Mn) characteristics were determined in four (M. psoas major, M. semimembranosus, M. longissimus dorsi, and M. triceps brachii) muscles belonging to free-range reared Swallow-belly Mangulica pigs. Muscle had no significant influence (P>0.05) on pH30min, water-holding capacity, b* value, protein, total ash and K concentration. M. longissimus dorsi had significantly (P<0.05) the lightest colour (sensory score, L* value, a* value), the lowest moisture concentration, the highest fat concentration and sensory marbling score. The pH24h and Zn concentration were the highest in M. triceps brachii. The highest concentration of K, Mg, Fe, Cu and Mn was found in the M. psoas major, with significant difference for Fe (P<0.05). In the M. semimembranosus significantly the highest (P<0.05) concentration of Na and Ca, and the highest concentration of P were found. Compared to modern pigs, pork from 150 kg live weight, at the age of about 20 months, Swallow-belly Mangulica pigs contained more fat and was darker, while compared to autochthonous pigs determined pork quality were in the characteristic ranges. [ABSTRACT FROM AUTHOR]

Abstract: Concentration of cadmium was investigated in the kidney of 480 pigs from 10 different genetic lines, produced in Vojvodina (northern Serbia). This element was determined by flame atomic absorption spectrometry after mineralisation by dry ashing. The genetic line of pigs had no influence on the cadmium levels of kidney (P >0.05). The cadmium levels ranged from 0.168 to 1.160mg/kg, with an average of 0.368mg/kg. Only 1.9% of kidney slightly exceeded the maximum level set by EU and Serbian legislation. [Copyright &y& Elsevier]