Specificities of Uzicka sausage produced in traditional way of manufacture
2010
Vesković-Moračanin, S., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Rašeta, M., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Đorđević, M., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Turubatović, L., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Stefanović, S., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Janković, S., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Škrinjar, M., Faculty of Technology, Novi Sad (Serbia)
This paper investigates traditional way of production of Uzicka sausage manufactured in household Kacer situated at Zlatibor Mountain. Investigated parameters were climatic (relative humidity, temperature and air circulation) during production process – smoking, drying and ripening (fermentation) of the sausage, as well as overall acceptability of the final product. The results have shown the direct influence of geographic location, altitude, temperature, wind direction and strength and epiphytic micro flora from the raw material, on the ripening process and quality of the final product. Specific weather conditions that can be measured during production process can vary significantly throughout the years, which is the main reason for nonstandardized quality typical for traditionally manufactured products. At the end of the production, samples of Uzicka sausage taken from all three fermentations were evaluated with high grades during sensory analysis. However, it is also concluded that sensory and quality parameters are largely dependent on microclimatic conditions during the production process.
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