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Volume 14
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10.3390/foods14203473
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

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

by
Goran Kušec
1,
Ivona Djurkin Kušec
1,*,
Kristina Gvozdanović
1,
Miodrag Komlenić
2,
Marina Krvavica
3 and
Vladimir Margeta
1
1
Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Department of Animal Breeding and Biotechnology, Vladimira Preloga 1, 31000 Osijek, Croatia
2
Belje Plus, d.o.o., Svetog Ivana Krstitelja 1a, 31326 Darda, Croatia
3
Department of Food Technology, The University of Applied Sciences “Marko Marulic” of Knin, Petra Krešimira IV 30, 22300 Knin, Croatia
*
Author to whom correspondence should be addressed.
Foods 2025, 14(20), 3473; https://doi.org/10.3390/foods14203473 (registering DOI)
Submission received: 10 September 2025 / Revised: 7 October 2025 / Accepted: 9 October 2025 / Published: 11 October 2025
(This article belongs to the Special Issue Traditional Meat Products: Process, Quality, Safety, Nutrition)
Versions Notes

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.
Keywords: pigs; texture profile; fat content; texture; traditional meat product pigs; texture profile; fat content; texture; traditional meat product

Share and Cite

MDPI and ACS Style

Kušec, G.; Djurkin Kušec, I.; Gvozdanović, K.; Komlenić, M.; Krvavica, M.; Margeta, V. Quality Characteristics of Baranjski Kulen (PGI) Fermented Sausage from Three Pork Production Chains. Foods 2025, 14, 3473. https://doi.org/10.3390/foods14203473

AMA Style

Kušec G, Djurkin Kušec I, Gvozdanović K, Komlenić M, Krvavica M, Margeta V. Quality Characteristics of Baranjski Kulen (PGI) Fermented Sausage from Three Pork Production Chains. Foods. 2025; 14(20):3473. https://doi.org/10.3390/foods14203473

Chicago/Turabian Style

Kušec, Goran, Ivona Djurkin Kušec, Kristina Gvozdanović, Miodrag Komlenić, Marina Krvavica, and Vladimir Margeta. 2025. "Quality Characteristics of Baranjski Kulen (PGI) Fermented Sausage from Three Pork Production Chains" Foods 14, no. 20: 3473. https://doi.org/10.3390/foods14203473

APA Style

Kušec, G., Djurkin Kušec, I., Gvozdanović, K., Komlenić, M., Krvavica, M., & Margeta, V. (2025). Quality Characteristics of Baranjski Kulen (PGI) Fermented Sausage from Three Pork Production Chains. Foods, 14(20), 3473. https://doi.org/10.3390/foods14203473

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