Standard working procedures in production of traditionally fermented Sremska sausage | Standardne radne procedure u proizvodnji Sremske tradicionalno fermentisane kobasice
2011
Vesković-Moračanin, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Turubatović, L., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Rašeta, M., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Stefanović, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Janković, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Škrinjar, M., Tehnološki fakultet, Novi Sad (Serbia)
Investigations conducted within project Techonological and protective characteristics of autochthonous strains of lactic acid bacteria isolated from traditional fermented sausages and possibilities for their implementation in the meat industry (Project Number: 20127), financed on behalf of the Ministry for Science and Technology of the Republic of Serbia, have provided an answer on the characteristics of the quality of the used raw materials for the production of Sremska sausage – one of the most well-known Serbian traditionally fermented sausages (choice of meat, fatty tissue, additives and spices), and data have been registered in connection with the procedures of their processing, microclimatic conditions have been established (temperature, relative humidity, and air circulation) during the entire process of production and fermentation, as well as the presence and types of microorganisms, primarily lactic acid bacteria (BMK), the carrier of lactic fermentation. The most important characteristics of the filling have been established, the smoking regimen, the regimens of fermentation, maturing, drying, as well as the parameters for quality and safety of the finished product. At the same time, the standard working procedure has been determined for the preparation of the meat, fatty tissue, the forming and inserting of the filling into the wrappers, as well as the characteristics of the finished products. The given standard working procedure should serve as a guideline for the meat industry in the production process of this traditional fermented sausage.
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