Contribution to technology and quality ham of sheep
2013
Ganić, Amir (Faculty of Agriculture and Food Science, Sarajevo (Bosnia and Herzegovina)) | Čaušević, Amir (Institute of Public Health of the Federation of Bosnia and Herzegovina (Bosnia and Herzegovina)) | Karahmet, Enver (Faculty of Agriculture and Food Science, Sarajevo (Bosnia and Herzegovina)) | Stojković, Sandra (Faculty of Technology, Banja Luka (Bosnia and Herzegovina)) | Ratković, Davorka (QFS Consalting, Trebinje (Bosnia and Herzegovina))
The aim of this study was to determine the possibility of using sheep meat producing hams. In addition, by determining the most important quality parameters of the products concluded that there viability of such products. After the production of ham, sensory evaluation showed that with very minor adjustments in production technology, it can get a high quality product. The specificity of sheep ham is in her appearance, color and aroma of mutton. The water content was 42.00% (sample 1) and 34.60% (sample 2). Protein level ranged from 21.63% in sample 1 to 22.42% in sample 2. Fat ham contained 33.59% (sample 1) and 39.73% (sample 2). The presence of ash in the sample 1 was 1.76%, while sample 2, 2.31%. Chemical, microbiological and heavy metal analysis, showed impeccable product quality.
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