| Abstract | Cilj rada bio je utvrditi svojstva CIE LAB boje mesa sirovih i salamurenih šunki turopoljskih
svinja iz uzgoja na otvorenom, pri čemu je kao utjecaj istražen i spola tovljenika. Korišteni su
desnih butovi 7 nazimica i 13 kastrata prosječne dobi 18,15±1,4 mj. i mase 94,8±11,5 kg.
Svjetlina (L*) i kromatske osi „crveno-zeleno“ (a*) i „žuto-plavo“ (b*) izmjereni su MINOLTA
kolorimetrom na površini poluopnastog mišića (m. semimembranosus) sirovih butova i
ponovno na uzorcima istog mišića na isječku zrele šunke (ca 15. mj. starosti), dok su
kromatičnost (C*) i kut tona (h°) boje dobiveni računski. Prosječne vrijednosti sirovih i
salamurenih šunki za masu (kg), L*, a*, b*, C* i h° bile su redom 6,8 i 4,6, 44,34 i 28,59, 19,86
i 9,77, 5,40 i 2,82, 20,59 i 10,18 te 15,16 i 15,96 kod kastrata, odnosno 6,2 i 4,0, 42,80 i 28,55,
19,49 i 10,28, 5,09 i 3,04, 20,15 i 10,73 te 14,64 i 16,38 kod nazimica. Prerada šunki značajno
(P<0,01) je utjecala na sniženje svih vrijednosti boje mesa osim h°, koji se nije mijenjao. Utjecaj
spola nije utvrđen (P>0,05). |
| Abstract (english) | The aim of this study was to determine the CIE LAB properties of meat colour in raw and cured
hams originating from Turopolje pigs from an open production system, investigating the effect
of animals’ gender as well. The right thighs of 7 gilts and 13 castrates aged 18.15 ± 1.4 months
and weighted 94.8 ± 11.5 kg were used. Brightness (L*) and chromatic axes “red-green” (a*)
and “yellow-blue” (b*) were measured using a MINOLTA colorimeter on the surface of the
m.semimembranosus of raw thighs and again on samples of the same muscle on a section of
mature ham (approx. 15 months of age), while chromaticity (C*) and hue (h°) of the colour
were obtained by calculation. The mean values of raw and cured hams for the weight (kg), L*,
a*, b*, C* and h ° were 6.8 and 4.6, 44.34 and 28.59, 19.86 and 9.77, 5.40 and 2.82, 20.59 and
10.18 and 15.16 and 15.96 in castrates; and 6.2 and 4.0, 42.80 and 28.55, 19.49 and 10.28,
5.09 and 3.04, 20.15 and 10.73, and 14.64 and 16.38 in gilts, respectively. Processing of hams
significantly (P<0.01) decreased all meat colour properties except h°, which remained
unchanged. The effect of gender was not determined (P>0.05). |
