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Mangalitsa pigs are beginning to receive once again the public and media attention given the particular nutritive aspects compared to other types of breeds. Â The aim of our study was to assess the biochemical composition of Mangalitsa meat, related to various anatomical regions of the carcass. The main parameters that were taken into study were represented by: protein, water, collagen, fat, fatty acids and cholesterol levels. The material was represented by 10 Mangalitsa pigs, Blod variety, raised in a traditional farm system and slaughtered at 1 year. Our results show a large variability in the protein and water content compared to the anatomical region from where the meat was obtained. The Â Â cholesterol values showed no difference among the Mangalitsa meat and the ones obtained from other meat producing species. The lard contains 3 times less the cholesterol in butter. We have concluded that the Mangalitsa meat is a healthy product which deserves to be reintroduced in the Romanian food market. We recommend the Mangalitsa meat consumption in favour of other types of pork meat provided by other selected breeds.

Compositional Studies on Mangalitsa Meat Products for Public Consumption