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MESO: The first Croatian meat journal, Vol.VII No.1 February 2005.

Professional paper

Sweet delicacy from hunter's kitchen - badger (Melles melles L.)

Dean Konjević ; Katedra za biologiju, patologiju i uzgoj divljači, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb

Fulltext: pdf (435 KB), Croatian, Pages 46 - 49 , downloads: 3.866 *

Abstracts
Coming from the Mustelid family, badger is Croatian autochthonous game species. Even though badgers are rarely hunted and consumed nowadays, it can participate in human nutrition in several ways. Basic hunting methods used during hunting season are stalking, shooting on the burrow opening or in the field, and rarely by hunting dogs or digging from the burrow. After the hunting it is necessary to submit badgers for sanitary inspection, performed by veterinary experts. Special emphasis should be placed on trichinelosis. Scent glands are to be removed as soon as possible. Badger’s meat is usually preserved and prepared by drying and smoking procedure, or, not so frequently by roasting or as goulash.

Keywords
badger; game; hunt; analysis on trichinelosis; badger meat

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