Economic characteristics of pork production for making dry-fermented sausages | Ekonomska obelezja proizvodnje svinjskog mesa za izradu susene fermentisane kobasice (Petrovacka kobasica)
2009
Zekic, V., Poljoprivredni fakultet, Novi Sad (Serbia) | Petrovic, Lj., Tehnoloski fakultet, Novi Sad (Serbia) | Tica, N., Poljoprivredni fakultet, Novi Sad (Serbia) | Ikonic, P., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Milic, D., Poljoprivredni fakultet, Novi Sad (Serbia) | Sojic, B., Tehnoloski fakultet, Novi Sad (Serbia)
The main goal of the research presented in this paper is studying of economic characteristics of the production of pork used as the raw material for making dry-fermented sausages. The product in question is a specific one, with protected origin - Petrovacka sausage. Since the small scale production can be done from the meat of sows excluded from reproductive process or other categories excluded from the brood process, so far it was not possible to get exact and uniform data on expenses. In case of bigger scale production, standard weight fatlings /90-110 kg/ are not suitable for the production of refinements. Accordingly, the calculation has been made for the fattening up to the weight of 180 kg. The afforested calculation includes the calculation of the expenses of basic and subsidiary materials, expenses for the energy and external services. Apart from that, the estimation of the expenses for the salaries and amortisation of the used objects and the equipment is made. This is the way that enables the calculation of the total price of the produced fatlings and, in accordance with the meat rendment, the price of the raw material for the production of Petrovacka sausage.
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