TY  - JOUR
AU  - Ivanović, Snežana
AU  - Stojanović, Zoran
AU  - Popov-Raljić, Jovanka
AU  - Baltić, Milan
AU  - Pisinov, Boris
AU  - Nešić, Ksenija
PY  - 2013
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/883
AB  - Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from DurocxYorkshire (DxY), DurocxYorkshirexwild boar (DxYxWB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. The chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography with external standard. The color was determined instrumentally using the thristimulus colourimeter. The overall sensory quality (appearance, texture and smell) of samples of raw meat was evaluated. A scoring system was used in the evaluation of the results. Statistically significant differences (p LT 0.05) were found in the chemical composition (moisture, fat, protein and ash) and pH values between each of the examined groups, as well as fatty acids and cholesterol content among all the examined groups. Measurments of the colour of meat from all three groups showed that the L*, a*, b*, Chroma and Hue angle were also statistically significantly different (p LT 0.01).
PB  - Association of Chemical Engineers, Belgrade
T2  - Hemijska Industrija
T1  - Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar
EP  - 1006
IS  - 6
SP  - 999
VL  - 67
DO  - 10.2298/HEMIND121211017I
ER  - 

@article{
author = "Ivanović, Snežana and Stojanović, Zoran and Popov-Raljić, Jovanka and Baltić, Milan and Pisinov, Boris and Nešić, Ksenija",
year = "2013",
abstract = "Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from DurocxYorkshire (DxY), DurocxYorkshirexwild boar (DxYxWB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. The chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography with external standard. The color was determined instrumentally using the thristimulus colourimeter. The overall sensory quality (appearance, texture and smell) of samples of raw meat was evaluated. A scoring system was used in the evaluation of the results. Statistically significant differences (p LT 0.05) were found in the chemical composition (moisture, fat, protein and ash) and pH values between each of the examined groups, as well as fatty acids and cholesterol content among all the examined groups. Measurments of the colour of meat from all three groups showed that the L*, a*, b*, Chroma and Hue angle were also statistically significantly different (p LT 0.01).",
publisher = "Association of Chemical Engineers, Belgrade",
journal = "Hemijska Industrija",
title = "Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar",
pages = "1006-999",
number = "6",
volume = "67",
doi = "10.2298/HEMIND121211017I"
}

Ivanović, S., Stojanović, Z., Popov-Raljić, J., Baltić, M., Pisinov, B.,& Nešić, K.. (2013). Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar. in Hemijska Industrija
Association of Chemical Engineers, Belgrade., 67(6), 999-1006.
https://doi.org/10.2298/HEMIND121211017I

Ivanović S, Stojanović Z, Popov-Raljić J, Baltić M, Pisinov B, Nešić K. Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar. in Hemijska Industrija. 2013;67(6):999-1006.
doi:10.2298/HEMIND121211017I .

Ivanović, Snežana, Stojanović, Zoran, Popov-Raljić, Jovanka, Baltić, Milan, Pisinov, Boris, Nešić, Ksenija, "Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar" in Hemijska Industrija, 67, no. 6 (2013):999-1006,
https://doi.org/10.2298/HEMIND121211017I . .