The Influence of Production Technology on the Overall Quality of “Visočki Sudžuk”
2024
Hasandić, Eldar | Slijepčević, Amila | Trako, Melika | Tahirović, Aldin | Pinjić, Semina | Begić, Munevera
The aim of the research was to investigate the impact of production technology on the quality parameters of "Visočki sudžuk." Additionally, the research aimed to examine differences in the quality of "Visočki sudžuk" among various manufacturers within both production technologies. The study found a higher average content of fat, protein, and acidi values in samples from industrial production compared to those from traditional production. Samples from traditional production were characterized by average moisture content, NaCl, ash, aw values, pH, and peroxide number. Differences in the quality of samples from traditional and industrial production, as well as among different manufacturers within both production methods, were identified and found to be statistically significant.
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Bibliographic information
Publisher University of Kragujevac, Faculty of Agronomy, Čačak (Serbia)
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