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Stručni rad
Additional knowledge about horsemeat dry sausage “Piket” from the Pakrac area
Davor Šimić
Branimir Mioković
; University of Zagreb, Faculty of Veterinary Medicine, Department of Hygiene and Technology of Foodstuffs of Animal Origin, Heinzelova 55, Zagreb
| Puni tekst: engleski, pdf (306 KB) | str. 318-322 | citiraj | |
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APA 6th Edition Šimić, D. i Mioković, B. (2008). Additional knowledge about horsemeat dry sausage “Piket” from the Pakrac area. MESO: Prvi hrvatski časopis o mesu, X (4), 318-322. Preuzeto s https://hrcak.srce.hr/35576 MLA 8th Edition Šimić, Davor i Branimir Mioković. "Additional knowledge about horsemeat dry sausage “Piket” from the Pakrac area." MESO: Prvi hrvatski časopis o mesu, vol. X, br. 4, 2008, str. 318-322. https://hrcak.srce.hr/35576. Citirano 28.05.2020. Chicago 17th Edition Šimić, Davor i Branimir Mioković. "Additional knowledge about horsemeat dry sausage “Piket” from the Pakrac area." MESO: Prvi hrvatski časopis o mesu X, br. 4 (2008): 318-322. https://hrcak.srce.hr/35576 Harvard Šimić, D., i Mioković, B. (2008). 'Additional knowledge about horsemeat dry sausage “Piket” from the Pakrac area', MESO: Prvi hrvatski časopis o mesu, X(4), str. 318-322. Preuzeto s: https://hrcak.srce.hr/35576 (Datum pristupa: 28.05.2020.) Vancouver Šimić D, Mioković B. Additional knowledge about horsemeat dry sausage “Piket” from the Pakrac area. MESO: Prvi hrvatski časopis o mesu [Internet]. 2008 [pristupljeno 28.05.2020.];X(4):318-322. Dostupno na: https://hrcak.srce.hr/35576 IEEE D. Šimić i B. Mioković, "Additional knowledge about horsemeat dry sausage “Piket” from the Pakrac area", MESO: Prvi hrvatski časopis o mesu, vol.X, br. 4, str. 318-322, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/35576. [Citirano: 28.05.2020.] |
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| Puni tekst: hrvatski, pdf (306 KB) | str. 292-296 | citiraj | |
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APA 6th Edition Šimić, D. i Mioković, B. (2008). Prilog poznavanju suhih kobasica od konjskog mesa (“Piketa”) iz okolice Pakraca. MESO: Prvi hrvatski časopis o mesu, X (4), 292-296. Preuzeto s https://hrcak.srce.hr/35576 MLA 8th Edition Šimić, Davor i Branimir Mioković. "Prilog poznavanju suhih kobasica od konjskog mesa (“Piketa”) iz okolice Pakraca." MESO: Prvi hrvatski časopis o mesu, vol. X, br. 4, 2008, str. 292-296. https://hrcak.srce.hr/35576. Citirano 28.05.2020. Chicago 17th Edition Šimić, Davor i Branimir Mioković. "Prilog poznavanju suhih kobasica od konjskog mesa (“Piketa”) iz okolice Pakraca." MESO: Prvi hrvatski časopis o mesu X, br. 4 (2008): 292-296. https://hrcak.srce.hr/35576 Harvard Šimić, D., i Mioković, B. (2008). 'Prilog poznavanju suhih kobasica od konjskog mesa (“Piketa”) iz okolice Pakraca', MESO: Prvi hrvatski časopis o mesu, X(4), str. 292-296. Preuzeto s: https://hrcak.srce.hr/35576 (Datum pristupa: 28.05.2020.) Vancouver Šimić D, Mioković B. Prilog poznavanju suhih kobasica od konjskog mesa (“Piketa”) iz okolice Pakraca. MESO: Prvi hrvatski časopis o mesu [Internet]. 2008 [pristupljeno 28.05.2020.];X(4):292-296. Dostupno na: https://hrcak.srce.hr/35576 IEEE D. Šimić i B. Mioković, "Prilog poznavanju suhih kobasica od konjskog mesa (“Piketa”) iz okolice Pakraca", MESO: Prvi hrvatski časopis o mesu, vol.X, br. 4, str. 292-296, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/35576. [Citirano: 28.05.2020.] |
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Sažetak
Though the horsemeat is very suitable for human diet owing to its chemical composition, it does not come as a usual product in our country. Its special quality is a low amount of cholesterol, which makes it especially fit for selected diets. The production of horsemeat products persists as a traditional course in Croatia for more than 100 years. It was brought and preserved in the villages around Pakrac by the Italian minority from their fatherland. Horsemeat sausages are still produced in the households there as one of domestic products.
This study describes the production of sausages of horsemeat and presents the results of sensory, chemical and bacteriological analysis of traditionally produced sausages from 5 households.
Ključne riječi
sausage from horsemeat; sensory; chemical and bacteriological analysis
Hrčak ID: 35576
URI
https://hrcak.srce.hr/35576
[hrvatski] [njemački] [talijanski]
Moj profil