Important properties of Srem dry ham produced by optimizing the traditional production procedures | Vaznije osobine sremske sunke proizvedene optimiziranjem tradicioanalnog [i.e. tradicionalnog] postupka proizvodnje
2005
Vukovic, I., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Vasilev, D., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Saicic, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Tubic, M., Industrija mesa Big-Bull, Bacinci (Serbia) | Krickovic, D., Industrija mesa Big-Bull, Bacinci (Serbia)
In this paper important factors of quality and shelf-life of Srem dry ham, produced by optimizing traditional procedure, are presented. The traditional production procedure of Srem dry ham has been optimized, i.e. adjusted to the knowledge of meat science, and principles of good manufactures and good hygienic practices. The fresh ham quality, salt quantity, temperature and time of salting, as well as ripening method were taking in consideration. Parameters of quality and shelf-life of Srem dry ham, as well as water activity, then contents of water, fat, and proteins, as well as of proteolyses and sensory properties of the products are very similar to the properties of better-known types of dry ham.
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