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 pH₄₅ 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.

中文翻译：

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从Pulawska和波兰长白猪获得的内脏和内脏产品的技术和消费质量分析。

该研究的目的是确定从普拉夫斯卡和波兰长白猪育肥猪获得的一些内脏成分的技术和食用质量，并分析内脏产品的食用质量。研究材料由100头育肥猪组成：Pulawska（PUL）和50头波兰Landrace（PL）猪。分析内脏成分的物理特性，化学组成和能量值。由内脏制成内脏产品，并评估其物理，化学和感官参数。我们的研究表明，品种有显著的影响（p pH值≤0.05）₄₅舌，心脏（PUL> PL），肺和肾脏（PUL <PL），并在舌头上的脂肪含量，心脏（PUL> PL），肝脏和肾脏（PUL <PL）。品种的重大影响（p ≤0.01）观察到肺的蛋白质含量，肝脏（PUL <PL）和肾脏（PUL> PL），用于肾胶原蛋白含量（PUL <PL）和肝（PUL <PL），以及用于能量值（p心脏的≤0.01）（PUL> PL）和肝（PUL <PL）。此外，我们的结果表明，Pulawska评估的内脏产品的感官质量高于波兰长白猪，特别是在肝香肠的稠度（p <0.05）和风味（p <0.01）方面。