Production and characteristics of dry cured pork shoulders
2007
Stamenkovic, T., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Zivkovic, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Perunovic, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Jovanovic, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
This paper investigates selected quality properties of dry cured pork shoulders, prepared using traditional procedure. Shoulders were salted with sea-salt for 30 days. Smoking, drying and ripening lasted 6 months (experimental group A), 9 months (experimental group B), and 12 months) experimental group C), respectively. Physico-chemical parameters (weight losses during salting, smoking, drying and ripening, share of meat, subcutaneous fat, skin and bone in product composition and chemical composition of products slices) and sensory characteristics were analyzed.
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