Professional paper
https://doi.org/10.33128/k.68.1.7
Influence of various factors on the quality of domestic dry pork meat sausages
Danijela Samac
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
*
Zvonko Antunović
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
Josip Novoselec
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
Ivana Prakatur
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
Željka Klir Šalavardić
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
Mario Ronta
orcid.org/0000-0003-0858-7566
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
Dalida Galović
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
Vladimir Margeta
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
Đurđica Kovačić
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
* Corresponding author.
Abstract
A long tradition of pig farming in the Republic of Croatia has resulted in the production of a wide range of cured meat products. Among the most well-known cured meats are traditional dry (fermented) sausages made from pork. Dry sausages are products obtained by stuffing natural or artificial casings with a mixture of minced meat, fat tissue, and additional ingredients, which, after processing, undergo fermentation, drying, and aging. Some of the most famous dry sausages made from pork in Croatia include kulen, kulenova seka, homemade Slavonian sausage, and Istrian sausage. Kulen is a dry fermented sausage made from the highest-quality (category I and II) meat (Slavonian kulen 80%:20%; Baranja kulen 70%:30%) and firm back fat in a ratio of 90% meat to 10% fat, along with added spices. The mixture is then stuffed into the caecum (intestinum caecum), tied with string, and subjected to cold smoking, fermentation, aging, and drying processes. Kulenova seka is a similar product to kulen but differs in the percentage ratio of category I and II meat (30%:70%), the fat content (up to a maximum of 30%), spices, and specific technological parameters. Kulenova seka is stuffed into the small pork intestine (commonly called kular, the last part of the pig’s intestine) and undergoes cold smoking, fermentation, aging, and drying. Homemade Slavonian sausage is made from category I and II meat (30%:70%), fat (up to a maximum of 30%), and spices, with the meat being minced to a perforation diameter of 6–8 mm. The sausage is stuffed into a small pork intestine (intestinum tenue) and exposed to cold smoking, fermentation, aging, and drying. Istrian sausage is made from category II pork and fat in a ratio of 75%:25%, along with a mixture of spices (salt, pepper, and Malvasia wine mulled with garlic). The meat is minced to a perforation diameter of 10–2 mm. Istrian sausage is stuffed into the small pork intestines (intestinum tenue) and subjected to fermentation, aging, and drying processes. The quality of any of these products is influenced by a variety of factors, including pig genotype, pig feeding, sex, castration, pre-slaughter handling, and the technological processes involved in sausage production. The aim of this paper is to present the complexity of dry sausage production, from pig farming and meat processing to the final product.
Keywords
pork; homemade sausage; sausage quality
Hrčak ID:
349443
URI
Publication date:
30.6.2026.
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