Sensory properties of the sheep prosciutto | Senzorna svojstva ovcije stelje
2006
Stamenkovic, T., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Devic, B., Institut za higijenu i tehnologiju mesa, Beograd (Serbia)
Sheep prosciutto is a traditional product of sheep meat in halves without shoulder, bones and internal round muscles prepared by procedure of salting, smoking and drying. This paper presents sensory properties of the sheep prosciutto. The examined sheep prosciutto was brownish with black note in appearance. Outer side of the sheep prosciutto is lighter than the inner side. Sheep prosciutto at the cross section of meaty parts is of uniform, evently distributed, dark red colour with black note (chocolate colour), and fatty tissue (tallow) is white with brownish-yellowish note of surface layers. Smell and aroma of sheep prosciutto are characteristic for sheep salted, smoked and dried meat. Besides smell and aroma of smoke, very specific smell of sheep meat is especially expressed. The taste of sheep prosciutto is moderately to prominently salty, where the parts of fatty tissue are slightly salty and the meat is sourish.
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