Professional paper

Quality of dry and garlic sausages from individual households

Lidija Kozačinski orcid.org/0000-0002-7534-7362 ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Mirza Hadžiosmanović ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Željka Cvrtila Fleck ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Nevijo Zdolec orcid.org/0000-0001-7413-8115 ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Ivana Filipović ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Zvonimir Kozačinski ; Veterinary health station Velika Gorica, Sisačka bb, Velika Gorica

Abstract

This paper presents the results of sensorial, chemical and microbiological analysis of traditional dry and garlic sausages produced in households, as well as the results of analysis of microbiological cleanness of working surfaces and equipment. Problem of safe production of traditional sausages has been pointed out in connection to raw material, production technology and quality and safety of products with all the characteristics of autochthonous production.

Keywords

traditional products; safety

Hrčak ID:

21201

URI

https://hrcak.srce.hr/21201

Publication date:

15.3.2008.

Article data in other languages: croatian german italian

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