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

## TL;DR

This study compares the quality of a traditional fermented sausage made from three different pork production chains, showing how the production method affects its texture and nutritional content.

## Contribution

The study provides new insights into how different pork production chains influence the quality characteristics of Baranjski kulen sausage.

## Key findings

- PC2 and PC3 sausages had higher protein and lower fat content compared to PC1.
- PC3 sausages showed greater color intensity and a softer texture, while PC2 sausages were firmer.
- Production chain significantly impacts the physicochemical and textural properties of the sausage.

## Abstract

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 consisted of crossbred pigs from the Croatian breeding programme (Duroc × Large White) (PC2), and the third pork chain (PC3) referred to commercial hybrids (Pietrain × Duroc × Pietrain × Camborough 23). A total of 16 pigs (8 gilts and 8 castrates) from each chain were used, reared to 6–18 months of age, and slaughtered at 135–180 kg. Baranjski kulen from PC2 and PC3 had a higher protein content (up to 2% more) and lower fat content (4–5% less) compared to PC1. PC3 kulen showed greater colour intensity (higher a* values), while PC2 kulen had the highest hardness, cohesiveness, gumminess, and chewiness, indicating a firmer texture. In contrast, PC3 kulen had a softer and more tender texture. These findings underline the impact of production chain on product quality and can be used to optimise processing strategies and strengthen the market potential of Baranjski kulen.