Cooked ham | Kuvana sunka
2006
Okanovic, Dj.
In this paper we considering the possibilities of cooked ham technology advancements that would result in putting continuous technological procedure in production, that would immediately follow the phase of pig slaughtering and treatment. For this concept realisation it is necessary to intensiving cooling of meat in the first phase of the cycle, debone incompletely cooled meat within 6-8 hour post mortem and adjust curing technology to the quality of that meat. With good chosen packaging (follia) and rightly operate process pasteurization was secure of can safety and the shelf-stability is based on pathogenic and spoilage microorganisms destruction by heating, which at same time is responsible for product quality, i.e. reaching stable pink colour, flavour and texture. The paper considers the basics of HACCP concept, its setting and conduction. The production control of pasteurized canned cured meat involves two stages. In the final, sale cooked ham on selecty world market, the firstly USA market, is given the situation on USA market, changes in consumption, technology and marketing approach. Also it is, is given economic study cooked ham production and sales.
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