Changes in Proximate Chemical and Mineral Compositions of Different Sex Categories of Mutton during the Dry-Curing Process

The aim of this research was to determine the effect of sex, castration, and processing on the chemical properties of mutton in the production of <i>kaštradina</i>—a traditional Dalmatian dry-cured meat product. Therefore, the carcasses of 20 ewes (E), 20 rams (R), and 20 wethers (W) of...

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Autores principales:	Marina Krvavica, Jelena Đugum, Marijana Drinovac Topalović, Andrijana Kegalj, Iva Ljubičić, Miljenko Konjačić
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	chemical composition dalmatian dry-cured mutton effect of sex and castration kaštradina mineral composition mutton Veterinary medicine SF600-1100 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/84294c0fc64a4d8e94065362e10daf72
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spelling	oai:doaj.org-article:84294c0fc64a4d8e94065362e10daf722021-11-25T16:13:42ZChanges in Proximate Chemical and Mineral Compositions of Different Sex Categories of Mutton during the Dry-Curing Process10.3390/ani111130192076-2615https://doaj.org/article/84294c0fc64a4d8e94065362e10daf722021-10-01T00:00:00Zhttps://www.mdpi.com/2076-2615/11/11/3019https://doaj.org/toc/2076-2615The aim of this research was to determine the effect of sex, castration, and processing on the chemical properties of mutton in the production of <i>kaštradina</i>—a traditional Dalmatian dry-cured meat product. Therefore, the carcasses of 20 ewes (E), 20 rams (R), and 20 wethers (W) of the Dalmatian pramenka breed were processed by dry-curing. On the 1st, 35th, and 60th days of processing, the samples from the scapulae were taken, then the proximate chemical, NaCl, and mineral analyses were performed, and significant differences between most of the parameters were found. Unlike W, the R samples contained significantly more proteins (<i>p</i> < 0.01), NaCl (<i>p</i> < 0.05), and potassium (<i>p</i> < 0.05) and less fat (<i>p</i> < 0.05). Furthermore, compared to the W and R categories, the E category of <i>kaštradina</i> contained significantly more calcium (<i>p</i> < 0.05). The higher contents of intramuscular fat, potassium, and calcium and lower content of NaCl could positively affect the sensory (marbling, flavor, juiciness, and tenderness) and chemical (fatty acid profile) properties of <i>kaštradina</i>. These findings suggest that the W and E raw mutton could be a better-quality raw material for production of <i>kaštradina</i> than could the R, but further research is needed for a more comprehensive picture of its quality.Marina KrvavicaJelena ĐugumMarijana Drinovac TopalovićAndrijana KegaljIva LjubičićMiljenko KonjačićMDPI AGarticlechemical compositiondalmatian dry-cured muttoneffect of sex and castrationkaštradinamineral compositionmuttonVeterinary medicineSF600-1100ZoologyQL1-991ENAnimals, Vol 11, Iss 3019, p 3019 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	chemical composition dalmatian dry-cured mutton effect of sex and castration kaštradina mineral composition mutton Veterinary medicine SF600-1100 Zoology QL1-991
spellingShingle	chemical composition dalmatian dry-cured mutton effect of sex and castration kaštradina mineral composition mutton Veterinary medicine SF600-1100 Zoology QL1-991 Marina Krvavica Jelena Đugum Marijana Drinovac Topalović Andrijana Kegalj Iva Ljubičić Miljenko Konjačić Changes in Proximate Chemical and Mineral Compositions of Different Sex Categories of Mutton during the Dry-Curing Process
description	The aim of this research was to determine the effect of sex, castration, and processing on the chemical properties of mutton in the production of <i>kaštradina</i>—a traditional Dalmatian dry-cured meat product. Therefore, the carcasses of 20 ewes (E), 20 rams (R), and 20 wethers (W) of the Dalmatian pramenka breed were processed by dry-curing. On the 1st, 35th, and 60th days of processing, the samples from the scapulae were taken, then the proximate chemical, NaCl, and mineral analyses were performed, and significant differences between most of the parameters were found. Unlike W, the R samples contained significantly more proteins (<i>p</i> < 0.01), NaCl (<i>p</i> < 0.05), and potassium (<i>p</i> < 0.05) and less fat (<i>p</i> < 0.05). Furthermore, compared to the W and R categories, the E category of <i>kaštradina</i> contained significantly more calcium (<i>p</i> < 0.05). The higher contents of intramuscular fat, potassium, and calcium and lower content of NaCl could positively affect the sensory (marbling, flavor, juiciness, and tenderness) and chemical (fatty acid profile) properties of <i>kaštradina</i>. These findings suggest that the W and E raw mutton could be a better-quality raw material for production of <i>kaštradina</i> than could the R, but further research is needed for a more comprehensive picture of its quality.
format	article
author	Marina Krvavica Jelena Đugum Marijana Drinovac Topalović Andrijana Kegalj Iva Ljubičić Miljenko Konjačić
author_facet	Marina Krvavica Jelena Đugum Marijana Drinovac Topalović Andrijana Kegalj Iva Ljubičić Miljenko Konjačić
author_sort	Marina Krvavica
title	Changes in Proximate Chemical and Mineral Compositions of Different Sex Categories of Mutton during the Dry-Curing Process
title_short	Changes in Proximate Chemical and Mineral Compositions of Different Sex Categories of Mutton during the Dry-Curing Process
title_full	Changes in Proximate Chemical and Mineral Compositions of Different Sex Categories of Mutton during the Dry-Curing Process
title_fullStr	Changes in Proximate Chemical and Mineral Compositions of Different Sex Categories of Mutton during the Dry-Curing Process
title_full_unstemmed	Changes in Proximate Chemical and Mineral Compositions of Different Sex Categories of Mutton during the Dry-Curing Process
title_sort	changes in proximate chemical and mineral compositions of different sex categories of mutton during the dry-curing process
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/84294c0fc64a4d8e94065362e10daf72
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Changes in Proximate Chemical and Mineral Compositions of Different Sex Categories of Mutton during the Dry-Curing Process

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