Microclimate conditions during ripening of traditionally produced fermented sausages | Mikroklimatski uslovi tokom zrenja kobasica proizvedenih na tradicionalan način
2010
Rašeta, M., Institut za higijenu i tehnologiju mesa, Beograd (Srbija) | Vesković-Moračanin, S., Institut za higijenu i tehnologiju mesa, Beograd (Srbija) | Borović, B., Institut za higijenu i tehnologiju mesa, Beograd (Srbija) | Karan, D., Institut za higijenu i tehnologiju mesa, Beograd (Srbija) | Vranić, D., Institut za higijenu i tehnologiju mesa, Beograd (Srbija) | Trbović, D., Institut za higijenu i tehnologiju mesa, Beograd (Srbija) | Lilić, S., Institut za higijenu i tehnologiju mesa, Beograd (Srbija)
This paper presents the results of investigation of three types of fermented sausages production – Sremska, Levacka and Uzicka. Relative humidity, temperature and air circulation are measured during smoking, drying and ripening of these sausages as well as evaluation of overall acceptability of the final product. The obtained results indicate that conditions under which these sausages are produced are directly influenced by the location and climatic factors, i.e. weather conditions present during production, that can vary significantly. All three types of sausages are evaluated as acceptable at the end of the production. However, it was noted that sensory properties and quality parameters are largely influenced by microclimate conditions present in production chambers.
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