Osnovne odlike kvaliteta Visočke pečenice / Main properties of quality of Visočka pečenica
2012
Ganić, Amir (Poljoprivredno-prehrambeni fakultet, Sarajevo (Bosna i Hercegovina)) | Lilić, Slobodan (Institut za higijenu i tehnologiju mesa, Beograd, (Srbija)) | Krvavica, Marina (Veleučilište Marko Marulić, Knin (Hrvatska)) | Čandek-Potokar, Marjeta (Kmetijski inštitut Slovenije, Ljubljana (Slovenija)) | Pejkovski, Zlatko (Fakultetu poljoprivrednih nauka i hrane, Skoplje (Bivša Jugoslovenska Republika Makedonija))
Visočka pečenica is dried beef product (m. longissimus dorsi) which has traditionally been produced for sev- eral decades in region of the town Visoko (Bosnia and Herzegovina). In the last ten years, meat plants started with production of this product. Technology of production of „visočka pečenica“ in meat plants was modifi ed, which, as a consequence, had the modifi cation of the quality of this product. The aim of this investigation was to defi ne clearly the traditional technology and to compare sensory and chemical quality of Visočka pečenica with products obtained in meat establishments. 30 samples of traditional product and 20 samples of industrial product were used in the study. Results of sensory evaluation showed better quality of traditional product. The colour of the tradional product and the odour of the industrial product were given the highest scores. Despite that, the appearance of cross section of traditional products and consist- ency of industrial products were given the lowest scores. In the chemical analysis of the composition of traditional products the following was established: moisture content of 43.28%, fat content 20.73%, protein content 28.21%, NaCl content 7.70% and total ash content 8.79%. In samples of industrial products, moisture content was 40.99%, fat content 27.22%, protein content 25.82%, NaCl content 4.96% and total ash content 5.82%.
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