Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs

SIMPLE SUMMARY: In many countries, offal is an important culinary and technological raw material used for the production of offal dishes and products. Given the growing popularity of such products, as well as insufficient knowledge about the technological and nutritional value of offal, it is important to determine the properties of some pork offal and offal products. The study material consisted of 100 fattening pigs: 50 Pulawska pigs and 50 Polish Landrace pigs. The offal components (tongue, heart, lungs, liver, kidneys) were analysed for physical traits, basic chemical composition and energy value. Offal products (pate, liver sausage, brawn) were made from the offal and their physical, chemical and organoleptic parameters were evaluated. The results, obtained in our study, indicate a high technological and consumption quality of offal from Pulawska and Polish Landrace pigs. The organoleptic quality of the evaluated offal products was higher for Pulawska than Polish Landrace pigs, in particular with regard to aroma and flavour. We suggest that our study could influence consumer awareness of the consumption of pork offal and offal preparations while increasing the use for production of the Pulawska breed, and thus, other native breed characteristic of many other countries of the world. ABSTRACT: The aim of the study was to determine technological and consumption quality of some offal components obtained from Pulawska and Polish Landrace fattening pigs, and to analyse the eating quality of the offal products. The study material consisted of 100 fattening pigs: Pulawska (PUL) and 50 Polish Landrace (PL) pigs. The offal components were analysed for physical traits, chemical composition and energy value. Offal products were made from the offal and their physical, chemical and organoleptic parameters were evaluated. Our study showed that breed had a significant effect (p ≤ 0.05) on pH(45) of the tongue, heart (PUL > PL), lungs and kidneys (PUL < PL), and on the fat content of the tongue, heart (PUL > PL), liver and kidneys (PUL < PL). A highly significant effect of breed (p ≤ 0.01) was observed for protein content of the lungs, liver (PUL < PL) and kidneys (PUL > PL), for collagen content of the kidneys (PUL < PL) and liver (PUL < PL), and for energy value (p ≤ 0.01) of the heart (PUL > PL) and liver (PUL < PL). Moreover, our results indicate that the organoleptic quality of the evaluated offal products was higher for Pulawska than Polish Landrace pigs, in particular with regard to consistency (p < 0.05) and flavour (p < 0.01) of the liver sausage.