Other
Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households
doc. Jelka Pleadin
; Laboratorij za analitičku kemiju, Hrvatski veterinarski institut, Savska cesta 143, Zagreb
Nina Perši
; Laboratorij za analitičku kemiju, Hrvatski veterinarski institut, Savska cesta 143, Zagreb
prof. Nada Vahčić
; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, Zagreb
prof. Dragan Kovačević
; Prehrambeno-tehnološki fakultet J. J. Strossmayera Sveučilišta u Osijeku, Franje Kuhača 20, Osijek
Full text: croatian pdf 205 Kb
page 122-131
downloads: 638
cite
APA 6th Edition
Pleadin, d.J., Perši, N., Vahčić, p.N. & Kovačević, p.D. (2013). Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households. MESO: Prvi hrvatski časopis o mesu, XV (2), 130-130. Retrieved from https://hrcak.srce.hr/104920
MLA 8th Edition
Pleadin, doc. Jelka, et al. "Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households." MESO: Prvi hrvatski časopis o mesu, vol. XV, no. 2, 2013, pp. 130-130. https://hrcak.srce.hr/104920. Accessed 30 Nov. 2024.
Chicago 17th Edition
Pleadin, doc. Jelka, Nina Perši, prof. Nada Vahčić and prof. Dragan Kovačević. "Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households." MESO: Prvi hrvatski časopis o mesu XV, no. 2 (2013): 130-130. https://hrcak.srce.hr/104920
Harvard
Pleadin, d.J., et al. (2013). 'Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households', MESO: Prvi hrvatski časopis o mesu, XV(2), pp. 130-130. Available at: https://hrcak.srce.hr/104920 (Accessed 30 November 2024)
Vancouver
Pleadin dJ, Perši N, Vahčić pN, Kovačević pD. Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households. MESO: Prvi hrvatski časopis o mesu [Internet]. 2013 [cited 2024 November 30];XV(2):130-130. Available from: https://hrcak.srce.hr/104920
IEEE
d.J. Pleadin, N. Perši, p.N. Vahčić and p.D. Kovačević, "Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households", MESO: Prvi hrvatski časopis o mesu, vol.XV, no. 2, pp. 130-130, 2013. [Online]. Available: https://hrcak.srce.hr/104920. [Accessed: 30 November 2024]
Full text: english pdf 205 Kb
page 130-130
downloads: 415
cite
APA 6th Edition
Pleadin, d.J., Perši, N., Vahčić, p.N. & Kovačević, p.D. (2013). Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households. MESO: Prvi hrvatski časopis o mesu, XV (2), 130-130. Retrieved from https://hrcak.srce.hr/104920
MLA 8th Edition
Pleadin, doc. Jelka, et al. "Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households." MESO: Prvi hrvatski časopis o mesu, vol. XV, no. 2, 2013, pp. 130-130. https://hrcak.srce.hr/104920. Accessed 30 Nov. 2024.
Chicago 17th Edition
Pleadin, doc. Jelka, Nina Perši, prof. Nada Vahčić and prof. Dragan Kovačević. "Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households." MESO: Prvi hrvatski časopis o mesu XV, no. 2 (2013): 130-130. https://hrcak.srce.hr/104920
Harvard
Pleadin, d.J., et al. (2013). 'Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households', MESO: Prvi hrvatski časopis o mesu, XV(2), pp. 130-130. Available at: https://hrcak.srce.hr/104920 (Accessed 30 November 2024)
Vancouver
Pleadin dJ, Perši N, Vahčić pN, Kovačević pD. Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households. MESO: Prvi hrvatski časopis o mesu [Internet]. 2013 [cited 2024 November 30];XV(2):130-130. Available from: https://hrcak.srce.hr/104920
IEEE
d.J. Pleadin, N. Perši, p.N. Vahčić and p.D. Kovačević, "Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households", MESO: Prvi hrvatski časopis o mesu, vol.XV, no. 2, pp. 130-130, 2013. [Online]. Available: https://hrcak.srce.hr/104920. [Accessed: 30 November 2024]
Full text: german pdf 205 Kb
page 130-130
downloads: 421
cite
APA 6th Edition
Pleadin, d.J., Perši, N., Vahčić, p.N. & Kovačević, p.D. (2013). Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households. MESO: Prvi hrvatski časopis o mesu, XV (2), 130-130. Retrieved from https://hrcak.srce.hr/104920
MLA 8th Edition
Pleadin, doc. Jelka, et al. "Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households." MESO: Prvi hrvatski časopis o mesu, vol. XV, no. 2, 2013, pp. 130-130. https://hrcak.srce.hr/104920. Accessed 30 Nov. 2024.
Chicago 17th Edition
Pleadin, doc. Jelka, Nina Perši, prof. Nada Vahčić and prof. Dragan Kovačević. "Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households." MESO: Prvi hrvatski časopis o mesu XV, no. 2 (2013): 130-130. https://hrcak.srce.hr/104920
Harvard
Pleadin, d.J., et al. (2013). 'Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households', MESO: Prvi hrvatski časopis o mesu, XV(2), pp. 130-130. Available at: https://hrcak.srce.hr/104920 (Accessed 30 November 2024)
Vancouver
Pleadin dJ, Perši N, Vahčić pN, Kovačević pD. Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households. MESO: Prvi hrvatski časopis o mesu [Internet]. 2013 [cited 2024 November 30];XV(2):130-130. Available from: https://hrcak.srce.hr/104920
IEEE
d.J. Pleadin, N. Perši, p.N. Vahčić and p.D. Kovačević, "Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households", MESO: Prvi hrvatski časopis o mesu, vol.XV, no. 2, pp. 130-130, 2013. [Online]. Available: https://hrcak.srce.hr/104920. [Accessed: 30 November 2024]
Full text: italian pdf 205 Kb
page 130-130
downloads: 504
cite
APA 6th Edition
Pleadin, d.J., Perši, N., Vahčić, p.N. & Kovačević, p.D. (2013). Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households. MESO: Prvi hrvatski časopis o mesu, XV (2), 130-130. Retrieved from https://hrcak.srce.hr/104920
MLA 8th Edition
Pleadin, doc. Jelka, et al. "Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households." MESO: Prvi hrvatski časopis o mesu, vol. XV, no. 2, 2013, pp. 130-130. https://hrcak.srce.hr/104920. Accessed 30 Nov. 2024.
Chicago 17th Edition
Pleadin, doc. Jelka, Nina Perši, prof. Nada Vahčić and prof. Dragan Kovačević. "Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households." MESO: Prvi hrvatski časopis o mesu XV, no. 2 (2013): 130-130. https://hrcak.srce.hr/104920
Harvard
Pleadin, d.J., et al. (2013). 'Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households', MESO: Prvi hrvatski časopis o mesu, XV(2), pp. 130-130. Available at: https://hrcak.srce.hr/104920 (Accessed 30 November 2024)
Vancouver
Pleadin dJ, Perši N, Vahčić pN, Kovačević pD. Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households. MESO: Prvi hrvatski časopis o mesu [Internet]. 2013 [cited 2024 November 30];XV(2):130-130. Available from: https://hrcak.srce.hr/104920
IEEE
d.J. Pleadin, N. Perši, p.N. Vahčić and p.D. Kovačević, "Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households", MESO: Prvi hrvatski časopis o mesu, vol.XV, no. 2, pp. 130-130, 2013. [Online]. Available: https://hrcak.srce.hr/104920. [Accessed: 30 November 2024]
Abstract
The aim of this study was to determine the physico-chemical and sensory properties of autochthonous meat products that are produced in most Croatian households and examine their variability in production using the same traditional recipe and production
technology in the same period by the two manufacturers. Processing procedures were carried out on two households and on each
one out of four animals there were produced six types of meat products from the group of fermented sausages (n=24) and cured meat products (n=24). Statistically significant difference (p<0.005) among manufacturers was found only for the share of sodium chloride in Slavonian sausage, homemade sausage and smoked ham, and the share of total protein and meat proteins in Slavonian sausage, while the other parameters were equal. The high level of correlation between physico-chemical parameters and sensory properties of the products were determined with greatest variability of properties in the Slavonian sausage. The differences found in the individual sensory properties between products of the same type originating from different households are the result of minor differences in the recipe and process conditions such as the amount of added spices and salt, according to the preferences of the individual household, as well as of the duration of technological operations of smoking and ripening. Balancing the recipe and traditional production technology in different households resulted in lower variability of physico-chemical and sensory characteristics of autochthonous meat products.
Keywords
physico-chemical properties; sensory properties; autochthonous meat products; household production
Hrčak ID:
104920
URI
https://hrcak.srce.hr/104920
Publication date:
29.4.2013.
Article data in other languages:
croatian
german
italian
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