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African Journal of Pig Farming ISSN 2375-0731 Vol. 7 (2), pp. 001-010, February, 2019. Available online at 
www.internationalscholarsjournals.org © International Scholars Journals 

 

Author(s) retain the copyright of this article. 

 

 

Full Length Research Paper 

 

Chemical, sensory and microbiological characteristics 
of Sremska sausage (traditional dry-fermented Serbian 

sausage) as affected by pig breed 

 
Dušan Živković1*, Zorica Radulović1, Stevica Aleksić 2, Marija Perunović1, Slaviša 

Stajić1, Nikola Stanišić2, Čedomir Radović2
 

 
1
University of Belgrade, Faculty of Agriculture, Department of Food Technology, Nemanjina 6, 11 080 Belgrade, Serbia. 

2
Institute for Animal Husbandry, Autoput 16, P. Box 23, 11080, Belgrade-Zemun, Serbia. 

 
Accepted 12 November, 2018 

 
Sremska sausage is a traditional dry-fermented sausage from Serbia made from the meat of local, late 
maturing pigs of the Mangalica breed, which had almost disappeared. Sremska sausage is today produced 
from the meat of modern pig breeds. Three variants were made from the meat and fatty tissue of 12-month-
old white pigs (Swedish Landrace), Moravka pigs and Mangalica pigs. At the end of the production process, 
all sausages were characterized by a high level of fat and a low level of moisture. The content of non-protein 
nitrogen was higher in sausages made from the meat of Landrace pigs, and so was its total increase during 
ripening and storage. The dynamics of total plate counts, lactic acid bacteria, Gram positive, catalase 
positive cocci counts and electrophoretic profiles of proteins were very alike. At the end of ripening, most 
sensory parameters differed between breeds, however, sausages made from the meat of Mangalica had a 
significantly (P <0.05) better odour and poorer cross-section appearance. The quality of sausages from the 
meat of Mangalica was most consistent during storage, whereas in the Sremska sausage made from the meat 
of Moravka breed the majority of characteristics were significantly poorer. 

 
Key words: Sremska sausage, pig breed, biochemical parameters, sensory quality. 

 
INTRODUCTION 

 
Sremska sausage is a Serbian dry-fermented sausage 
traditionally produced in the north-western part of Serbia 
(Srem region), where it was produced at village 
households. Sremska sausage is of pronounced red 
colour, tender texture, slightly hot taste, with a fermented 
meat odour and a mild note of spices and smoke. It was 
made from pig meat and back fat cut into pieces by hand 
and mixed with salt and spices. The mixture was filled  
 
 
 
*Corresponding author: E-mail: dule33@agrif.bg.ac.rs and 
zivdusan@yahoo.com. Tel: +381112615315/272. 
 
Abbreviations: RH, Relative humidity; NPN, non-protein 
nitrogen; SDS-PAGE, sodium dodecyl sulphate-polyacrylamide 
gel electrophoresis; TPC, total plate count; LAB, lactic acid 
bacteria; CFU, colony-forming units 

 
 
 
into pig small intestines, smoked and dried 14 to 21 days 
depending on ambient conditions. Microflora of 
traditionally produced fermented sausages originated 
from the raw material or from the environment in which 
the sausages were made (Borović et al., 2010). 
Microorganisms responsible for the changes in the 
fermentation process are lactic acid bacteria (LAB), 
coagulase negative cocci and some types of yeasts 
(Hutkins, 2006).  

The dominant flora of Sremska sausage are lactic acid 
bacteria and their number reaches the maximum from 
production days seven to 14 (Borović et al., 2010; 
Kozačinski et al., 2008). Traditionally, Sremska sausage 
was produced from the meat of local, late maturing, fatty 
pigs of the Mangalica breed, extensively bred on pas-
tures in oak forests. In time, the breed has almost but 
disappeared and Sremska sausage is today made from 



 
 
 

 

the meat of modern breeds. However, in line with modern 
trends aimed at reviving and advancing traditional food 
production processes, autochthonous meat products, 
made from local breeds, are gaining on importance. 
Moreover, numerous researches were conducted in order 
to determine the characteristics of traditional and natural 
fermented sausages throughout the world (Comi et al., 
2005; Salgado et al., 2005; Soyer et al., 2005; Di Cagno 
et al., 2008; El Malti and Amarouch, 2009; Rašeta et. al., 
2010; Vuković et al., 2011).According to Moretti et al. 
(2004) the chemical and sensory quality of products are 
related to the breed; they closely relate the quality of 
traditional salami Sant Angelo to Nero Siciliano breed. 
Ortiz-Somovilla et al. (2005) assert that Iberian pork 
sausages owe their high quality to the specific quality of 
meat and fatty tissue of Iberian pigs, slaughtered at a late 
age, with high weights and extensively fed.  

On the contrary, Radman et al. (2005) claimed that 
kulen made from the meat of black Slavonian pigs is of 
poorer sensory quality than kulen produced from the 
meat of modern pig breeds. Toldra and Flores (1998) link 
flavour development with the activity of muscle 
proteinases and lipases. The level and activity of certain 
endogenous enzymes in meat differs depending on the 
pig breed and pig weight (Saraga et al., 1993; Flores et 
al., 1994; Toldra et al., 1996; Armero et al., 1999). During 
the ripening of fermented sausages, acidification helps to 
create the colour and coagulate proteins, affects the 
increase of firmness and cohesiveness of the product and 
has an important role in the activation of muscle 
proteinases (Molly et al., 1997; Cenci-Goga et al., 2008). 
Proteolysis as a consequence of the activity of muscle 
and microbiological proteinases and peptidases 
increases the yield of polypeptides, peptides and free 
amino acids which contribute to taste and flavour (Hierro 
et al., 1999; Spaziani et al., 2009). Lipolytic activity, as a 
consequence of microbiological and tissue lipases 
activity, causes the creation of flavour components such 
as free fatty acids, aldehydes, ketones and esters 
(Casaburi et al., 2008). Smoking and seasoning also 
contribute to the flavour of fermented sausages 
(Johansson et al., 1994). The goal of this paper was to 
determine the chemical, sensory and microbiological 
characteristics and to detect potential differences in the 
sensory quality of Sremska sausage produced from the 
meat of three pig breeds: Mangalica, Moravka and 
Landrace. Moravka breed was selected as an auto-
chthonous Serbia pig breed in terms of meat and fat, bred 
in the central part of the country in the same period as 
Mangalica, while Landrace was chosen as a typical 
commercial pig breed in Serbia. 

 

MATERIALS AND METHODS 
 
Sausage manufacture and sampling 
 
For the production of Sremska sausage, ham was used  as  well  as 

  
  

 
 

 
shoulder meat and back fat in the ratio of 75:25 from 12-month-old: 
White pigs-Swedish Landrace (variant A), Moravka pigs (variant B) 
and Mangalica pigs (variant C). All animals were bred at the test 
farm of the Institute for Animal Husbandry (Belgrade). Meat was 
processed 24 h after slaughter and cooling, and was frozen at the 
temperature of -20°C and stored for 10 days before production.  
The examined variants of Sremska sausage were manufactured in 
a small processing plant of the Institute for Animal Husbandry 
(Belgrade). All variants were produced on the same day and in an 
identical manner. Meat and fat were ground in a cutter (Seydelman 
K60, Germany) to 8 mm. The same amounts of ingredients were 
added to all sausage variants: 2.3 salt, 0.011 NaNO2, 0.3 dextrose, 
0.20 garlic and 0.5% sweet red paprika. The mixture was filled in 
pig small intestines of around 32 mm diameter. After stuffing, the 
sausages were hung on sticks and the ripening was carried out in a 
drying chamber under controlled conditions (Maurer, Germany) and 
under the following regime: day 1, relative humidity (RH) 90% at 
21°C; day 2, RH 88% at 20°C with smoking, day 3, RH 85% at 
20°C; during the following days RH was reduced by 1% on a daily 
basis (until day 14) and the temperature was constant at 16°C. 
Fermentation was spontaneous. After 14 days the sausages were 
vacuum packed and stored at 4 to 7°C up to 105 days.  

Three sausages were taken from each variant for all analyses 
and each analysis was done in duplicate. Sampling of all variants of 
Sremska sausage was carried out on production days 0, one, three, 
seven and 14 and during storage on days 60 and 105 for 
microbiological analysis and to determine non-protein nitrogen 
(NPN) and pH value. Chemical analysis were conduct at the 
beginning (day 0) and end (day 14) of production. Electrophoretic 
analysis was carried out at days 0, seven, 14 and 105. Sausage 
colour was determined at the end of production. Sensory evaluation 
of sausages was conducted at the end of production and during 
storage, on days 60 and 105. 

 
Proximate composition and pH value analysis 
 
The chemical composition of meat was determined in the following 
manner: moisture content by drying samples at 105°C (ISO 
1442:1997); protein content by Kjeldahl method and multiplying by 
factor 6.25 (ISO 937:1978); total fat content by Soxhlet method 
(ISO 1443:1973), and ash content by sample mineralization at 550 
± 25°C (ISO 936:1998).  

pH value was measured by pH-meter Hanna, HI 83141 (Hanna 
Instruments USA). NPN content was determined according to the 
method of Hughes et al. (2002). 

 
Microbiological analysis 
 
Ten grams slices from each sausage variant were weighed aseptically, 

transferred to sterile saline diluent containing 1% peptone and 

homogenized for 2 min using Stomacher 400 (Seward, London, UK). 

Appropriate decimal dilutions of the samples were prepared using the 

same diluent and plated in duplicate on different growth media. Total 

viable counts were determined on plate count agar (PCA) (Merck, 

Darmstadt, Germany, incubated at 30°C for 72 h; Gram positive, 

catalase positive cocci counts on mannitol salt phenol-red agar (MSA, 

Oxoid, CM 0085) at 37°C for two days; lactobacilli counts on de Man 

Rogosa Sharpe (MRS, Oxoid, CM 0361) agar, microaerophilic 

incubated (Gas Pack, BBL, Germany) at 30°C for five days. 

Microbiological data were transformed into logarithms of the number of 

colony-forming units (cfu g
-1

). 

 
Sodium dodecyl sulphate polyacrylamide gel electrophoresis 
(SDS-PAGE) 
 
Sarcoplasmic  protein extracts were prepared  according  to the 



 
 
 

 
Table 1. Changes in the basic chemical composition of the Sremska sausage during the ripening (%).  

 

Ripening time Variant 
 Proximate composition  

 

Moisture Protein Lipid Ash 
 

  
 

       

 A 51.73 ± 1.09
a
 16.60 ± 0.18

a
 28.04 ± 1.43

a
 3.40 ± 0.05

a
 

 

Day 0 B 49.26 ± 2.29
ab

 15.85 ± 0.80
ab

 31.29 ± 2.55
ab

 3.60 ± 0.16
a
 

 

 C 48.91 ± 0.45
b
 15.69 ± 0.52

b
 32.29 ± 0.30

b
 3.44 ± 0.07

a
 

 

 A 26.26 ± 0.29
ab

 23.55 ± 0.98
a
 44.25 ± 0.89

b
 6.06 ± 0.20

a
 

 

Day 14 B 27.89 ± 1.00
a
 21.46 ± 1.13

b
 44.78 ± 0.09

b
 6.24 ± 0.12

a
 

 

 C 25.11 ± 0.98
b
 23.09 ± 1.04

a
 44.98 ± 0.88

b
 6.05 ± 0.18

a
 

  
a,b

Mean values in the same column, for each day, with the different superscripts differ significantly (P<0.05). 
 
 

 
method of Toldra et al. (1993). Four grams of sausage was 
homogenised with 40 ml of 0.03 M potassium phosphate buffer (pH 
7.4) for 5 min. The homogenate was centrifuged for 15 min at 10 
000g at 4°C. The supernatant included the sarcoplasmic proteins. 
Myofibrillar proteins were extracted from the resultant pellet by 
homogenising with a solution containing 8 M urea and 1% β-
mercaptoethanol for 2 min using a Philips HR 2000 blender. The 
homogenate was recentrifuged under the same conditions and the 
supernatant contained the myofibrillar proteins. Samples were 
diluted with SDS-PAGE sample buffer.  

Samples were heated at 100°C for 5 min prior to electrophoresis. 
A 15% separating gel with 4% stacking gel was used for 
sarcoplasmic proteins, and a 12% separating gel with 4% stacking 
gel was used for myofibrillar proteins. Both sarcoplasmic and 
myofibrillar fractions were analyzed by SDS-PAGE, according to the 
method of Laemmli (1970), using 20.5 x 10 cm TV200YK twin-plate 
electrophoresis unit (Consort, Belgium) together with electro-
phoresis power supply EV202 (Consort,Belgium). After 
electrophoresis, the gels were stained with Comassie brilliant blue 
R-250 (0.25%) in fixative (45% methanol, 10% acetic acid). The 
gels were destained using 45% methanol and 10% acetic acid. The 
molecular weights of the proteins were estimated by running 
standard proteins of known weight in each gel. The molecular 
weight standards used were phosphorylase B 97.4 kDa, albumin 
bovine 67 kDa, albumin egg 45 kDa, carbonic anhydrase 29 kDa, 
(SERVA Electrophoresis GmbH, Germany). 7 μl of both myofibrillar 
and sarcoplasmic protein solutions were applied onto the gels. 
Working conditions were 80 mA and 300 V during 4 h for 
sarcoplasmic proteins and 3 h for myofibrillar proteins. During that 
time the smallest components of the protein standard mixture were 
lost in the running buffer. The molecular masses of the protein 
bands were calculated from the Rf values by interpolation on the 
calibration curve constructed using the known markers. 

 

Colour determination 

 
Sausage colour was determined 14 days after the beginning of 
production by Chromameter CR-400 (Minolta Co. Ltd, Tokyo, 
Japan), in line with the CIE L*a*b* system (L* – lightness, a* – 
redness (+/− red-green), b* – yellowness (+/− yellow-blue)). The 
colour of the surface in question was measured at the upper, middle 
and lower third of the sausage, and the colour of the cross section 
at three fresh cuts (three measurements each in both cases). The 
presented data are mean values of nine measurements. 

 
 
 
 
Sensory analysis 
 
The evaluation of sensory characteristics of sausages was 
conducted by eight assessors with previous experience in the 
evaluation of dry-fermented sausages. Prior to each evaluation, 
preparatory meetings were held to discuss in detail the defined 
characteristics of sausages which were to be evaluated. A numeric-
descriptive scale with nine-point system was used to evaluate 
sensory parameters such as appearance, cross section, colour, 
odour, texture and taste of sausages (1 – extremely unacceptable, 
9 – extremely acceptable). The presented data are mean values of 
eight evaluations. 

 

Statistical analysis 
 
The results were processed by single-factor analysis of variance 
(ANOVA). The differences between individual averages were tested 
using Tukey’s method. Significant differences were considered for 
P < 0.05. Calculations were done with software Statistica 6.0 PL, 
for Windows (Statsoft Inc.). 

 

RESULTS AND DISCUSSION 

 

Proximate composition 
 
The chemical composition of Sremska sausage at the 

beginning and end of ripening is shown in Table 1. 

Sausages made from the meat of Mangalica (variant C) at 

the beginning (day 0) had the lowest moisture content and 

protein content, but also the highest fat content, which is a 

statistically significant difference in comparison with variant 

of meat from Landrace (P<0.05). The dis-crepancy was 

most likely a result of the different chemical composition of 

the meat of pigs of various breeds.At the end of ripening, 

sausages were characterised by a high fat content and low 

moisture content. Moisture content decreased to the level of 

25.11% to 27.89%. Such a low moisture is typical for similar 

products in Greece, Hungary and Croatia (Kozacinski et al., 

2008), and is a consequence of not only drying, but also of a 

higher fat content in the stuffing. At the end of ripening, all 

variants 



   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
Time (day) 

 

 
Figure 1. Changes in pH of Sremska sausage during ripening and storage. 

 

Figure 1. Changes in pH of Sremska sausage during ripening and storage. 
 
contained more than 40% of fat, which adds to the gentle 
texture of Sremska sausage. 
 

 

pH 

 

During ripening, pH dropped moderately and reached the 
minimum on day seven of the process (Figure 1). The 
dynamics of change was very similar in all variants, 
where a decrease of around 0.1 units a day was 
determined. The same dynamics and similar final pH 
values in traditionally produced Sremska sausage, made 
from the meat of modern pigs, were reported by 
Kozačinski et al. (2008). In variant C, the pH drop was 
less intensive and the minimal recorded value was 5.15. 
After day 7, pH began with a mild but constant increase. 
Maximum values were recorded on day 105 and were 
very close 5.48 to 5.54.  

Salgado et al. (2005) stated that the initial pH dropped 
in different raw cured sausages, varies in a broad interval 
of 0.16 to one pH unit or more. After the pH drop, there 
was an increase in pH values during ripening, usually in 
the range from 0.2 to 0.4 units, but larger variations were 
also possible. Our experiment determined a pH increase 
of 0.36 units in C variant sausages, to 0.44 units in 
variant A. It is possible that the pH increase was caused 
by the formation of various alkaline compounds such as 
biogenic amines (Roig-Sagués et al., 1999). On the other 
hand, Salgado et al. (2005) quoted authors who point out 

  
that pH increase in the latter stages of the ripening 
process appears to be more related to the decrease in 
lactic acid content than to the formation of low molecular 
weight nitrogen compounds. 
 

 

Microbiological analysis 
 

Total plate count (TPC) was approximately 5 log cfu g
-1

 
for all variants (Figure 2), which indicates that the raw 
mixture was produced in good sanitary conditions. TPC 
mostly stagnated on day one, as a result of the low 
temperature of raw materials, which during day one it 
slowly warmed up to 21 °C. After the first day of 
production, TPC slightly grew until day 14 of the process, 

when it reached 7.73 cfu g
-1

 (variant B) to 8.73 cfu g
-1

 
(variant A). After the sausages were packed in vacuum 
bags, on day 14 of production a mild TPC drop was 
recorded until day 60, most likely caused by anaerobic 
conditions. During further storage, TPC stagnated and 
the recorded values were quite similar in all variants, 

from 7.29 cfu g
-1

 (variant B) to 7.56 cfu g
-1

 (variant A).  
LAB count (Figure 3) on day one either stagnated or 

slightly decreased, and during the next two days it 
marked intensive increase by around one logarithmic unit 

a day, reaching approximately 7 log cfu g
-1

 on day three. 
LAB growth was slower until day seven, and especially 
between days 7 and 14. LAB maximum was attained on 

production day 1 4 with values from 7.81 cfu g
-1

 (variant 



            
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Time (day) 
 

 
Figure 2. Total plate count growth dynamics during ripening and storage of Sremska sausage.  

 

Figure 2. Total plate count growth dynamics during ripening and storage of Sremska 

sausage 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
Time (day) 

 

 
Figure 3. Lactic acid bacteria growth dynamics during ripening and storage of Sremska sausage. 

Figure 3. Lactic acid bacteria growth dynamics during ripening and storage of Sremska 

sausage 
 

B) to 8.61 cfu g
-1

 (variant A). After day 14 the lactobacilli 

count reduced. Moretti et al. (2004) and Casaburi et al. 
(2007) made similar conclusions in Italian slow-fermented 
sausages.  

Micrococcus sp. reduced nitrate to nitrite and ensured 
colour development. They also contributed to the flavour 
of the fermented meat product (Johansson et al., 1994) 
(Johansson et al., 1994). Gram positive, catalase positive 

  
cocci counts (Figure 4) were lower than LAB and at the 
beginning of the process they ranged from approximately 
3.84 log cfu gˉ¹ for variant C and 4.41 log cfu gˉ¹ for 
variant A. Their number during Sremska sausage 
processing stayed at a similar level. The number of Gram 
positive, catalase positive cocci in Sremska sausage was 
lower than in similar dry-fermented sausages produced in 
Italy (Casaburi et al., 2007; Spaziani et al., 2009), but it 



 

 

   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
Time (day) 

 

 
Figure 4. Gram positive and catalase positive cocci growth dynamics during ripening and storage 
of Sremska sausage.  

 

 

Figure 4. Gram positive, catalase positive cocci growth dynamics during ripening 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
Time (day) 

 

 
Figure 5. Changes in NPN* content throughout the ripening of Sremska sausage *NPN content as % of total 
nitrogen (TN). NPN, Non-protein nitrogen. 

 

 
 
remained within the framework cited by Kozačinski et al. 

(2008).
 *NPN content as % of total nitrogen (TN) 

 
Non-protein nitrogen 
 
Changes in NPN content expressed as % of total 

 

 

nitrogen (TN) during the ripening are shown in Figure 5. 
The content of NPN increased during the first seven 
production days, which correlates with the pH drop in 
sausages. Similar results were cited by Flores et al. 
(1997). In the period from days seven to 14, the content 
of NPN stagnated, and then during the storage period in 



  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

Day 0 Day 7 Day 14 Day 105 

 
Figure 6. SDS-PAGE profile of sarcoplasmic proteins throughout the ripening and storage period of Sremska sausage. SDS-
PAGE, Sodium dodecyl sulphate-polyacrylamide gel electrophoresis. 

 

 

vacuum it increased but slightly due to low 
temperature completely disappeared after day seven 
of ripening. and anaerobic conditions which slowed 
down proteolysis. Hughes et al. (2002) stated that 
endogenous muscle storage period of Sremska 
sausage. enzymes and acid and salt induced 
denaturation were The intensity of proteolysis was very 
similar during the first seven days of ripening in all 
sausage variants. In the responsible for initial 
degradation of sarcoplasmic protein period between 
days seven and 14, proteolysis was fractions. 
depressed and a slight NPN drop was recorded in all 
All variants of Sremska sausage showed similar 
variants, however there were distinct differences 
between electrophoretic profiles of myofibrillar proteins 
during sausages made from the meat of various pig 
breeds. The ripening and storage (Figure 7). Mild 
acidification, intensity of proteolysis was the highest in 
variant A, minimum pH from 5.08 to 5.15, affected the 
low level of followed by B, while in variant C it was the 
lowest. Total myofibrillar proteins degradation. 
Verplaetse (1992) rise in the NPN content in the period 
0 to 105 days stood demonstrated a clear depressing 
effect of higher pH at 75.48, 36.84 and 23.61% of TN 
(A, B and C). Rosell values on proteolysis. However, in 
the period from days 0 and Toldrá (1998) also reported 
a more pronounced to 105, the degradation of a 
component which corres- proteolytic activity in the 
meat of white pigs, when ponds to the myosin-heavy 
chain (MHC) was clearly compared to Iberian breeds. 

observed. Several authors have reported a decrease 
in myosin-heavy chain concentration during the 
ripening of dry sausages (Spaziani et al., 2009) and 
even its SDS–PAGE complete degradation (Hughes et 
al., 2002; Casaburi et al., 2007). As a consequence of 
proteolysis of the The electrophoretic image of 
sarcoplasmic proteins myosin-heavy chain and co-
migration of other degra- (Figure 6) was very similar in 
all examined variants dation products, there was an 
increase in the intensity of throughout the experiment 
and it can be said that in this bands in the molecular 
mass zone of α- actinin (97 kDa) respect there were 
no significant differences between as well as of around 
60 kDa. sausage variants A, B and C. Intensive 
degradation of Degradation of actine (45 kDa) and 
bands below it, sarcoplasmic components, especially 
in the zone of which most likely correspond to 
tropomyosin and myosin- molecular masses between 
30 and 44 kDa, was most light chain, was particularly 
intensive during the first intensive during the first seven 
days of ripening. seven days of ripening. Actin 
degradation is a result of Degradation of creatine 
kinase was pronounced, and it activities of 
endogenous proteinases (Molly et al., 1997), 
corresponded to the molecular mass band of 44 kDa, 
as but proteolysis is also intensified by proteinases of 
well as the molecular mass band of 14 to 16 kDa, 
which microorganisms, which is in line with our results 
referring



 
   

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

Day 0 Day 7 Day 14 Day 105 

 
Figure 7. SDS-PAGE profile of myofibrillar proteins throughout the ripening and storage of Sremska sausage. SDS-PAGE, 
Sodium dodecyl sulphate-polyacrylamide gel electrophoresis. 

Figure     throughout the ripening and storage 
 

ofTableSremska2.Resultssausageofcolourassessment of Sremska sausage.      
 

           
 

  
Variant 

 Appearance    Cross-section   
 

  

Lightness (L*) Redness (a*) Yellowness (b*) 
 

Lightness (L*) Redness (a*) Yellowness (b*)  

 

    
 

  A 30.4 ± 2.2
a
 15.0 ± 1.2

a
 16.7 ± 3.2

a
  40.8 ± 1.8

a
 17.0 ± 1.5

a
 19.2 ± 2.4

ab
 

 

  B 29.4 ± 1.7
a
 15.6 ± 1.8

a
 16.1 ± 2.6

a
  39.6 ± 2.8

a
 17.8 ± 1.7

a
 17.5 ± 1.9

b
 

 

  C 30.7 ± 3.1
a
 15.3 ± 3.2

a
 17.1 ± 4.7

a
  41.7 ± 2.5

a
 17.4 ± 2.4

a
 19.5 ± 2.5

a
  

  
a,b

Means with different superscripts in the same columns indicate significant difference (P<0.05). 
 

 

to the dynamics of LAB count, pH reduction and NPN 
increase during the first seven days of ripening. 
 

 

Colour determination 

 

The surface of sausages (Table 2) was of very similar 
lightness (L*), redness (a*) and yellowness (b*). Sausage 
from the meat of Moravka were somewhat lighter at the 
cross-section when compared to the variant made from 
the meat of Landrace, and even more so to those made 
from Mangalica. These results affirm the sensory colour 
evaluation, where colours A and B received similar 
grades, while variant C was graded a little lower. The 
measured values of the yellow colour (b*) were statis-
tically less significant at variant B cross-section. 

 
 

 

Sensory analysis 

 

Results of sensory readings presented in Table 3 indicate 
that breed affects the sensory characteristics of Sremska 
sausage.  

The appearance of all examined sausage variants at 
the end of ripening was very good. The cross-section of 
sausages made from the meat of Mangalica was 
assessed as the poorest. The coherency of meat and 
fatty tissue was poorer, which was most likely a 
consequence of higher pH value (5.15) at the end of 
fermentation, but also of the softer texture of Mangalica 
fatty tissue. Product colour correlated with the colour of 
the meat used in production. The meat of Mangalica is 
darker than the meat of Landrace and Moravka. Due to 
drying and oxidation processes, the colour of the product 



 
 
 

 
Table 3. Sensory evaluation results of Sremska sausage.  

 
Sensory 

Time (day) 
 Variant  

 

characteristic A B C 
 

 
 

 14 7.62±0.52
aA

 8.00±0.53
aA

 8.25±0.71
aA

 
 

Appearance 60 7.00±0.53
aB

 7.12±0.64
aB

 8.12±0.99
bA

 
 

 105 7.00±0.00
abB

 6.00±0.53
aC

 8.00±0.00
bA

 
 

 14 7.87±0.64
aA

 7.12±0.83
abA

 6.62±0.74
bA

 
 

Cut appearance 60 7.37±0.92
aAB

 7.25±0.71
aA

 6.87±0.99
aA

 
 

 105 7.12±0.35
aB

 6.87±0.35
aA

 6.75±0.71
aA

 
 

 14 7.50±0.75
aA

 7.50±0.75
aA

 7.12±0.35
aA

 
 

Colour 60 7.25±0.71
aA

 7.25±1.03
aA

 7.00±0.75
aA

 
 

 105 7.62±0.52
aA

 7.50±0.75
aA

 6.87±0.35
aA

 
 

 14 7.12±0.99
aA

 7.50±0.75
aA

 8.37±0.74
bA

 
 

Odor 60 4.75±0.71
aB

 6.75±0.88
bB

 7.62±0.52
cB

 
 

 105 5.00±0.53
aB

 6.37±0.52
bB

 7.62±0.74
cB

 
 

 14 7.87±0.35
aA

 8.00±0.92
aA

 7.87±0.99
aA

 
 

Taste 60 7.37±0.74
aA

 5.37±0.74
bB

 7.62±0.74
aA

 
 

 105 7.75±0.46
aA

 5.37±0.52
bB

 7.62±0.74
aA

 
 

 14 6.50±0.75
aA

 5.75±0.71
aA

 6.37±0.74
aA

 
 

Texture 60 6.37±0.74
aA

 3.62±6.75
bB

 6.75±0.71
aA

 
 

 105 6.50±0.75
aA

 3.62±0.52
bB

 6.62±0.52
aA

 
  

ab
 Values in the same column for the same property, with different superscripts are significantly different (P<0.05). 

AB
 Values in the same row with different superscripts are significantly different (P<0.05). 

 

 

grew darker during fermentation, therefore sausages 
made from the meat of Mangalica were assessed as too 
dark, and received a somewhat lower grade. Odour is a 
sensory indicator most affected by the choice of breed. 
The most typical and the best sausage was the one made 
from the meat of Mangalica. The odour of this variant was 
rich and very pronounced, and received a much higher 
grade. The taste of all three variants was very similar and 
was graded from 7.87 to 8.00. Texture is most poorly 
graded parameter in all variants, most notably in variant B 
- 5.75.  

During storage, the overall sensory quality of the 
product reduced, but the dynamics of this change varied. 
Sausages made from Mangalica were of the most stable 
quality, and only a change of odour was statistically 
confirmed in this variant. On the other hand, in sausages 
made from the meat of Moravka most of the qualities 
were significantly poorer. The most pronounced 
deterioration was observed in taste and texture. The 
texture of variant B was poor, insufficiently firm and 
mushy as soon as day 14, while during storage it 
deteriorated to an almost unacceptable level from the 
consumers’ point of view. It may be concluded that 

 
 

 

sausages made from the meat of Mangalica are of very 
good sensory quality, which is in line with Ortiz-Somovilla 
et al. (2005) and Moretti et al. (2004). Sausages made 
from the meat of Moravka had poorer sensory 
characteristics, as affirmed by a stance of Radman et al. 
(2005) that the meat of certain breeds is not suitable for 
the production of fermented sausages. 
 

 

Conclusion 

 

The results of this research indicate that pig breed affects 
the chemical and sensory characteristics of Sremska 
sausage. Proteolysis, in regard to the NPN content as % 
of total nitrogen, was more intensive in sausages made 
from the meat of Landrace when compared to the 
sausages made from the meat of old pig breeds. The 
breed affects most of the sensory characteristics, most 
notably the following: cross-section, odour and texture. 
Based on the sensory analysis we may conclude that 
Moravka is the least suitable pig breed for th production 
of this type of dry-fermented sausage because the 
sensory characteristics (texture, taste, odour and 



 
 
 

 

appearance) significantly deteriorate during storage. 
Landrace and Mangalica are very alike in terms of their 
sensory characteristics. Sausages made from the meat of 
Mangalica are superior in terms of odour and are of the 
most stable quality during storage. 
 

 

ACKNOWLEDGMENT 

 

Research was financed by the Ministry of Education and 
Science, Republic of Serbia, project III-46009. 
 

 
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