Meeting abstract

Production and quality of home - made Istrian dry sausages

Mario Bratulić ; Puris d.d. Pazin, Hrvatska
Željka Cvrtila Fleck ; University of Zagreb, Faculty of Veterinary Medicine, Dpt. of Hygiene and technology of Foodstuffs of Animal Origin, Heinzelova 55, Zagreb, Croatia
Tomislav Mikuš ; University of Zagreb, Faculty of Veterinary Medicine, Dpt. of Hygiene and technology of Foodstuffs of Animal Origin, Heinzelova 55, Zagreb, Croatia
Bela Njari ; University of Zagreb, Faculty of Veterinary Medicine, Dpt. of Hygiene and technology of Foodstuffs of Animal Origin, Heinzelova 55, Zagreb, Croatia
Lidija Kozačinski ; University of Zagreb, Faculty of Veterinary Medicine, Dpt. of Hygiene and technology of Foodstuffs of Animal Origin, Heinzelova 55, Zagreb, Croatia

Abstract

This paper presents the procedures of traditional production of home-made Istrian sausages. Procedures and recipes for sausage
production at home differ depending on the household and family tradition. During the sausage making, all households stick to the
basic production norms aiming at quality, shelf life and safety. The paper presents the results of sensory, chemical and microbiological
research of Istrian sausages.

Keywords

autochthonous meat products; sausage quality

Hrčak ID:

72585

URI

https://hrcak.srce.hr/72585

Publication date:

15.8.2011.

Article data in other languages: croatian

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