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5335790 
Journal Article 
Laboratory investigations of Mangalitza meat and fat 
Ender, K; Nurnberg, K; Wegner, J; Seregi, J 
2002 
82 
6 
125-128 
WOS:000176348900021 
The Mangalitza pig is the traditional Hungarian breed used for extensive rearing on puszta (Prairie area) under hard conditions and to produce the original Hungarian salami sausage as well. But what is the secret of such meat ? This meat is fat with a dark colour. The high intramuscular fat content and marbling of muscle causes good taste. The intramuscular fat contains a low polyenoic fatty acid percentage and a high oleic acid content compared to commercial breeds. The sum of saturated acids was about 30%. This makes the meat excellent suited for Hungarian salami. Back fat is excellently suited for production of high quality bacon fat (very firm, long shelf-life). The fatty acid composition can be changed by special feeding systems (e.g. keeping on pasture) to improve the nutritional value of meat. 
Mangalitza breed; fatty acids; meat quality; salami sausage