Quality Characteristics of Baranjski Kulen (PGI) Fermented Sausage from Three Pork Production Chains

The aim of this study was to investigate the physicochemical traits, colour, and texture profile of fermented sausage, Baranjski kulen, produced from the meat of pigs originating from three pork chains. The first pork chain consisted of the Black Slavonian pig breed (PC1), the second pork chain cons...

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Detalhes bibliográficos

Principais autores:	Goran Kušec, Ivona Djurkin Kušec, Kristina Gvozdanović, Miodrag Komlenić, Marina Krvavica, Vladimir Margeta
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2025-10-01
Colecção:	Foods
Assuntos:	pigs texture profile fat content texture traditional meat product
Acesso em linha:	https://www.mdpi.com/2304-8158/14/20/3473
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