Acta agriculturae slovenica, suplement 1(avgust 2004), 67–72. 
12th Int. Symp. “Animal Science Days”, Bled, Slovenia, Sept. 2–4, 2004. 
Original scientific article 
Izvirni znanstveni prispevek 
MEAT QUALITY, BLOOD STRESS INDICATORS AND TRIMMED CUT YIELD 
COMPARISON OF BLACK SLAVONIAN PIG WITH MODERN PIGS IN THE 
PRODUCTION OF SLAVONIAN KULEN 
Danijel KAROLYI a), Krešimir SALAJPAL b), Željko SINJERI c), Damir KOVAČIĆ d), Ivan 
JURIĆ e) and Marija ĐIKIĆ e) 
a) Univ. of Zagreb, Fac. of Agriculture, Dept. of Animal Science, Svetošimunska 25, HR-10000 Zagreb, Croatia, 
Ass., M.Sc. 
b) Same address as a), Ass. 
c) Central Medical Laboratory, ¨Dr. T. Bardek¨ Hospital, Selingerova bb., HR-48000 Koprivnica, Croatia, M.Sc. 
Biochem. 
d) Univ. of Zagreb, Fac. of Agriculture, Dept. of Agricultural Marketing, Svetošimunska 25, HR-10000 Zagreb, 
Croatia, Ass..Prof., Ph.D., M.Sc. 
e) Same address as a), Prof., Ph.D., M.Sc. 
ABSTRACT 
The muscle quality traits (pH1 and pH24 and colour of M. longissimus dorsi), blood stress 
indicators (CPK – creatine phosphokinase, LDH – lactate dehidrogenase, AST – aspartat 
aminotransferase and glucose) and trimmed cut lean yield (proportion of selected lean meat of 
hams, loin, shoulders and neck) were evaluated for traditional Black Slavonian (BS) and modern 
pig genotypes: Large White × Swedish Landrace (LW×SL) and Large White × Swedish 
Landrace sired with Duroc (LW×SL)×D used for the production of Slavonian Kulen sausages. 
The BS pigs had the lowest serum CPK and AST activity which indicates their lower 
suspectability to stress (P<0.05). The pH values were inside normal pork quality range for all 
evaluated genotypes but the older BS and (LW×SL)×D pigs have more desirable loin colour 
(lower L* and higher a* values) for Slavonian Kulen processing. The trimmed cut lean yield (%) 
of hams was the lowest in BS pigs (29.31% of primal cut and 7.04% of carcass, P<0.05). The 
(LW×SL)×D group had the highest trimmed cut lean yield of loin (34.14% and 4.93%, P<0.05) 
and the LW×SL group had the lowest utilization of neck (22.31% and 1.12%, P<0.05). For 
shoulders there were no statistically significant differences. In total, the utilization of primal cuts 
for the production of Slavonian Kulen in BS group (26.75%) were considerably lower than in 
(LW×SL)×D group (32.33%, P<0.05) and utilization of carcass for production of Slavonian 
Kulen was higher within the (LW×SL)×D pigs (19.85%, P<0.05) than in BS (16.26%) and 
LW×SL (16.28%) pigs. 
Key words: pigs / breeds / Black Slavonian pig / blood stress indicators / meat products / quality / Slavonian Kulen 
PRIMERJAVA LASTNOSTI KAKOVOSTI MESA, KRVNIH INDIKATORJEV 
STRESA IN VSEBNOST PUSTEGA MESA PRI PRAŠIČIH ZA PROIZVODNJO 
IZDELKA SLAVONSKI KULEN ČRNE SLAVONSKE PASME IN MODERNIH PASEM 
IZVLEČEK 
Lastnosti mišičnega tkiva (pH1, pH24, barva M. longissimus dorsi), krvni indikatorji stresa 
(CPK–kreatin fosfokinaza, LHD–laktat dehidrogenaza, AST–aspartat aminotransferaza in 
glukoza) in vsebnost pustega mesa (delež pustega mesa v stegnu, ledjih, plečih in vratu) so bili 
ovrednoteni pri tradicionalni črni slavonski pasmi (BS) in pri modernih pasmah prašičev: large 
white × švedski landrace (LW×SL) ter large white × švedski landrace križan z duroc pasmo 
(LW×SL)×D, ki jih uporabljajo za izdelek slavonski kulen. Najnižjo aktivnost serumskega CPK 
http://www.bfro.uni-lj.si/zoo/publikacije/zbornik/suplementi/index.htm
Acta agriculturae slovenica, suplement 1(avgust 2004). 
 
68 
in AST, ki sta kazalca občutljivosti za stres, so izmerili pri BS prašičih (p<0,05). Pri vseh 
proučevanih genotipih so bile pH vrednosti za kakovost svinjine v normalnih mejah, vendar pa 
so imeli prašiči pasem BS in (LW×SL)×D bolj primerno barvo mesa (nižje L* in višje a* 
vrednosti) za izdelke slavonski kulen. Vsebnost pustega mesa (%) v stegnu je bila najnižja pri 
prašičih BS (29,31% v kosu in 7,04% v klavnem trupu, p<0,05). Skupina (LW×SL)×D je imela 
najvišjo vsebnost pustega mesa v ledjih (34,14% in 4,93%, p<0,05), skupina LW×SL pa najnižjo 
vsebnost v vratu (22,31% in 1,12%, p<0,05). Vsebnost pustega mesa plečeta se med skupinami 
ni statistično značilno razlikovala. Uporabnost osnovnih kosov za izdelek slavonski kulen je bila 
pri skupini BS (26,75%) občutno slabša kot pri (LW×SL)×D skupini (32,33%, p<0,05), 
uporabnost klavnih trupov za izdelek slavonski kulen je bila pri prašičih pasme (LW×SL)×D 
(19,85%, p<0,05) boljša kot pri prašičih pasem BS (16,26%) in LW×SL (16,28%). 
Ključne besede: prašiči / pasme / črna slavonska pasma / krvni indikatorji stresa / meso / mesni izdelki / kakovost / 
slavonski kulen 
INTRODUCTION 
The Slavonian Kulen is a traditional dried, fermented sausage, produced in the region of 
Slavonia, in the east of Croatia. It consists of a mixture of minced pork, salt and spices such as 
paprika and garlic, which is stuffed in pork blind gut (caecum). The sausage is then cold smoked 
(< 25 ºC), slowly dried and left to mature for five months or more. In the past, Slavonian Kulen 
was made principally from the Black Slavonian pig, a breed which originated, by Count Pfeifer, 
from Berkshire and Poland China crossed with Black Mangalitsa. Nowadays, this breed is rare 
and Slavonian Kulen is produced mainly from the meat of modern white pigs and various 
crosses. As a part of current trends in the protection of high quality traditional foods from 
specific regions, it becomes important to conserve the originality of Slavonian Kulen. In this 
way, it is reasonable to start breeding the Black Slavonian pigs again for the production of 
traditional Slavonian Kulen. The aim of the present research is to compare some blood and meat 
quality parameters and trimming cut lean yield of Black Slavonian pigs with modern pig crosses 
(Large White × Swedish Landrace and Large White × Swedish Landrace sired with Duroc) used 
in the production of Slavonian Kulen. 
MATERIAL AND METHOD 
Twenty eight heavy pigs were used in this experiment. All pigs were raised on the same farm 
under the similar conditions of housing and feeding. The first group included 10 Black Slavonian 
(BS) pigs with average live weight at the time of slaughter of 153.8 kg and approximatively 18 
months of age. The second group included 10 Large White × Swedish Landrace (LW×SL) pigs 
(average live weight 141.3 kg and 16 months of age) and the last group included 8 Large White 
× Swedish Landrace sired with Duroc (LW×SL)×D pigs (average live weight 182.1 kg and 18 
months of age). The groups were slaughterd separately. A day before a slaughter the pigs were 
transported to a abattoir located 10 km from farm. During lairage (12–18 h) the water, but not 
feed, was provided. The blood samples were collected for each of the 28 pigs at exsanguination 
using 7 ml blood evacuated tubes (BD VacutainerTM), for serum analysis creatine phospho-
kinase (CPK), lactate dehidrogenase (LDH), aspartate aminotransferase (AST) and glucose. 
Immediately after, blood collection tubes were stored in a cooler at + 4 ºC. Within 20 min blood 
samples were centrifuged (5 min at 4 000 rpm). Serum obtained was put into cryotubes of 2 ml 
and stored at + 4 ºC pending analysis. All analyses were performed within 24 hours employing 
Olympus AU 400 autoanalyser. The CPK, LDH and AST were assessed by enzyme kits 
(OLYMPUS AU® Series Reagents) at 37 ºC, by standard methods recommended by the 
International Federation of Clinical Chemistry (IFCC). Blood glucose level was measured by 
hexokinase method. The LDH and AST activity were expressed as U/L and CPK activitiy and 
Karolyi, D. et al. Meat quality, blood stress ... Black Slavonian pig with modern pigs … of Slavonian Kulen. 69
glucose concentration as logU/L and mmol l–1, respectively. The pH of M. longissimus dorsi was 
measured on the left side of carcass between 13th and 14th ribs by TESTO 230 pH meter 
(TESTO, Germany) with the penetration electrode (type 13) 1 (pH1) and 24 h (pH24) after 
slaughter. Meat colour was measured by transferable spectrophotometer MINOLTA CR 210 
(Minolta Camera Co. Ltd. Japan) using the sistem CIELAB. Meat colour of M. longissimus dorsi 
was measured three times on fresh cut surface of meat fibers between 13th and 14th ribs and 
average was calculated. The left half of carcasses was weighted and cut by Weniger method 
(Weniger et al., 1963). The primal cuts of loin, ham shoulder and neck were weighted and 
separated for Kulen production. The weight of the right side of the primal cuts was calculated by 
duplicating the weight of the left side cuts. Primal cuts were then skinned, deboned and trimmed 
of visible fat and connective tissue and lean muscle parts were selected for further processing. 
Trimmed cut lean yield (%) was calculated as weight of selected lean meat in relation to: a) 
weight of primal cut × 100 and b) carcass weight × 100. 
All the studied parameters were assessed by analysis of variance (ANOVA) using SAS 
General Linear Models Procedures (SAS, 1999). Group means were compared by Tukey's 
multiple comparison test at level of significance at P<0.05 and P<0.01.  
RESULTS AND DISCUSSION 
Meat quality traits.  
The pH and colour traits of M.longissimus dorsi from three genoypes of pigs are shown in 
Table 1. 
 
Table 1. Least square means (LSM) and standard errors (S.E.) of meat quality traits and blood 
parameters in three different genotypes 
 
Genotype  
LW×SL 
n=10 
LSM ± S.E. 
LW×SL×D 
n=8 
LSM ± S.E. 
BS 
n=10 
LSM ± S.E. 
Meat quality traits 
    pH1 6.65a ± 0.05 6.83a ± 0.06 6.18b ± 0.05 
    pH24 5.46b ± 0.02 5.42b ± 0.02 5.87a ± 0.02 
    Lightness (Cie L*) 56.08a ± 1.19 48.74b ± 1.33 49.93b ± 1.19 
    Redness (Cie a* ) 18.22c ± 0.42 22.40a ± 0.47 20.02b ± 0.42 
    Yellowness  (Cie b*)  5.75b ± 0.44  9.68a ± 0.49 4.67b ± 0.44 
Blood parameters 
    CPK     logU/l 3.07a ± 0.083 3.19A ± 0.088 2.77B,b ± 0.088
    LDH     U/L 1446.1 ± 168.9 1285.3 ± 188.8 1382.8 ± 168.9 
    AST      U/L 57.0a ± 3.23 48.7ab ± 3.86 45.0b ± 3.40 
    Glukose    mmol l–1l 5.53 ± 0.34 4.72 ± 0.38 5.37 ± 0.34 
Means with different letters differed significantly. P<0.01 = A, B; P<0.05 = a,b,c 
 
The pH1 and pH24 values showed statistically significant difference (P<0.05) in the group of 
BS pigs, with the lowest pH1 value and the highest pH24 value. If a pH1<6.0 could be used to 
discriminate between normal and pale, soft and exudative (PSE) pork, as was proposed by 
Acta agriculturae slovenica, suplement 1(avgust 2004). 
 
70 
Virgili and Schivazappa (2002) for long matured dried meats production, the significantlly lower 
pH1 values of BS loins were still inside normal quality range. The majority of pork white 
muscles on the carcass have ultimate pH values (pH24) in the range 5.4 – 5.8 (Bendall and 
Swatland, 1988). For Italian heavy pigs to be processed into dry cured hams, the normal ultimate 
pH range is established between 5.6 and 6.0 (Virgili and Schivazappa, 2002). The ultimate pH 
values of BS pigs were significantlly higher than pH24 values of other two groups but could be 
also considered as normal. With respect to meat colour measurements, all parameters of colour 
(L*, a*, b* values) were significantlly influenced by group. The highest (P<0.05) L* value was 
reached in the LW×SL group, indicating lighter meat colour. The (LW×SL)×D and BS loins 
have a lower L* component. The lower L* value (i.g., darker meat colour) could be in 
connection with a higher percentage of muscle pigments (Serra et al., 1998), which content 
increase with age (Lawrie, 1998). On the contrary, the redness of meat (a* parameter) was 
higher in both groups of older pigs with the darker meat colour, probably due to the same reason. 
Šimek et al. (2004) reported the higher a* values in the pigs hibrids that have higher content of 
meat pigment. The b* value was the highest in the (LW×SL)×D group.  
 Blood parameters. 
A comparison of the means and standard errors of serum CPK, LDH, AST activity and 
glucose levels from BS and two modern pig genotipes are presented in Table 1. The lowest 
serum CPK activity was found in the BS group and it was statistically significant different than 
CPK activity in LW×SL group (P<0.05) and (LW×SL)×D group (P<0.01). Also, the AST value 
was the lowest in the BS group and was statistically significant different (P<0.05) than AST 
value in the LW×SL group. In the present study serum LDH activity and glucose level were not 
significantly different between groups. Generally it is accepted that stress is detrimental to 
animal welfare and meat quality (Santos et al., 1995). It is associated with changes in blood 
glucose level and serum enzymes activity such as CPK, LDH and AST. The cellular enzymes 
CPK, LDH and AST are commonly used as indicators of stress affecting muscle damage 
(Fàbrega et al., 2002). Several published reports which relate genotype, carcass and meat quality 
traits with a blood stress indices showed that continued physical activity, short lairage and 
halothane gene carriers elevated levels of all three enzymes. The lowest CPK and AST activity 
in the BS group indicate their lower susceptability to stress. Plasma glucose levels are considered 
as indirect indicator of stress, mediated via the catecholamines and/or glucocorticoids. At the 
same time, blood glucose level varies strongly with the nutritional state of the animal (Shaw and 
Tume, 1992) and depends on efficiency of homeostatic mechanism. Also, it is possible that 
during the 24 h of lairage, homeostatic mechanisms had restored glucose to the same level.  
Processing yield 
Trimmed cut lean yields (%) of primal cuts for production of Slavonian Kulen separately and 
in the whole carcass within the three groups of pigs are shown in Table 2.  
Regarding to trimmed lean yield (%) of primal cuts and carcass for the production of the 
Slavonian Kulen, the utilization of selected lean meat of hams was the lowest in BS pigs 
(29.31% and 7.04%, P<0.05). The (LW×SL)×D group had the highest trimmed cut lean yield of 
loin (34.14% and 4.93%, P<0.05) and the LW×SL group had the lowest utilization of neck 
(22.31% and 1.12%, P<0.05). For shoulders there were no statistically significant differences 
(P>0.05). In total, the utilization of primal cuts for the production of Slavonian Kulen in BS 
group (26.75%) was considerably lower than in (LW×SL)×D group (32.33%, P<0.05) and 
utilization of carcass for production of Slavonian Kulen was the highest within the (LW×SL)×D 
group of pigs (19.85%, P< 0.05). The observed differences result from carcass traits and higher 
Karolyi, D. et al. Meat quality, blood stress ... Black Slavonian pig with modern pigs … of Slavonian Kulen. 71
proportion of adipose tissue in carcasses of Black Slavonian pigs (e.i. M.gluteus average depth of 
meat M/mm = 64 and average depth of fat S/mm = 63 compare to M/mm = 73 and S/mm = 30, 
on average in (LW×SL)×D pigs, Karolyi and Salajpal, unpublished data). Particular scientific 
data about trimmed cut lean yield in the production of Slavonian Kulen are not available. The 
only comparison could be made to the results of Benčević et al. (1971), who found 22,6% of 
utilization of lean meat in halves of Black Slavonian pigs, which is higher than our results 
(16.26%). The observed discrepancies could be related to the fact that in the previous 
investigation the measured utilization included production of Kulen and other sausages but also 
to differences in the experimental variables, such as animal weight or method used for trimming 
lean meat.  
 
Table 2. Processing yields (%) of primal cuts and carcass of three group of pigs for the 
production of Slavonian Kulen (LSM ± S.E.)  
 
Genotyp 
 
Trimmed cut lean 
yield for kulen 
production 
LW×SL 
n=10 
LSM ± S.E. 
LW×SL×D 
n=8 
LSM ± S.E. 
BS 
n=10 
LSM ± S.E. 
% primal cut 35.75a ± 1.19 39.24a ± 1.33 29.31b ± 1.19 
Hams 
% carcass 8.40a ± 0.29 8.93a ± 0.33 7.04b ± 0.29 
% primal cut 24.98b ± 2.04 34.14a ± 2.28 25.38b ± 2.04 
Loin 
% carcass 3.21b ± 0.25 4.93a ± 0.28 3.77b ± 0.25 
% primal cut 22.26 ± 1.45 21.59 ± 1.62 21.37 ± 1.45 
Shoulders 
% carcass 3.54 ± 0.22 3.78 ± 0.24 3.52 ± 0.22 
% primal cut 22.31b ± 2.69 33.22a ± 3.00 37.52a ± 2.69 
Neck 
% carcass 1.12b ± 0.15 2.20a ± 0.16 1.93a ± 0.15 
% primal cut 28.15ab ± 1.15 32.33a ± 1.29 26.75b ± 1.15 
Total 
% carcass 16.28b ± 0.70 19.85a ± 0.78 16.26b ± 0.70 
Means with different letters differed significantly, P<0.05 = a,b 
CONCLUSIONS 
The lowest CPK and AST values in the BS genotype indicate their superior stress resistent 
ability. Regarding to meat quality traits, the pH1 and pH24 measurements did not indicate 
inferior pork quality to any of investigated genotipes but the meat colour of older BS and 
(LW×SL)×D pigs was more desirable (lower L* and higher a* values) for Slavonian Kulen 
processing. The BS pigs have the lowest trimmed cut lean yield of hams but in total did not 
differ significantly from LW×SL pigs. Pigs from (LW×SL)×D line had more trimmed cut lean 
yield of loin and generally performed the best utilization of carcass for the production of 
Slavonian Kulen.  
ACKNOWLEDGEMENTS 
This work was supported by Ministry of Science, Education and Sports, Project number TP-
01/0178-40. The autors would like to thank members of PZ ¨Kulen Šokac¨ for their cooperation 
and help with this project. 
Acta agriculturae slovenica, suplement 1(avgust 2004). 
 
72 
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