A contribution to the knowledge of production of Sudzuk (beef sausage)

Causevic, Z.; Milanovic, A.; Glogovac, Z.; Lelek, M.

A contribution to the knowledge of production of Sudzuk (beef sausage)

1985

Causevic, Z. (Poljoprivredni fakultet, Sarajevo (Yugoslavia)) | Milanovic, A. | Glogovac, Z. | Lelek, M.

"Sudzuk" is a dry sausage produced according to the traditional (Yugoslav) technology. Muscular and fat tissues of beeves whose average weights before slaughtering are 556 kg and value of the slaughtering yield 50.54% are used in the production of "sudzuk". Relative share of basic tissues in the boneless carcasses is 74.37% of muscular, 24.20% of bone and 1.16% of the separated fat tissue. Only the meat of the second rate quality and beef tallow are used for the production of "sudzuk". The stuffing is made up of 94.97% of meat, 2.31 of tallow, 2.31 of salt while additives make up the rest of 0.41%. Drieration lasts 15 and 21 days. Organoleptic characteristics are more favourable in the sample dried for 21 days.

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