Preliminary communication

Production of cooked sausages from mutton/lamb

Lidija Kozačinski ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Heinzelova 55, 10000 Zagreb
Željka Cvrtila Fleck ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Heinzelova 55, 10000 Zagreb
Bela Njari ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Heinzelova 55, 10000 Zagreb
Ana Shek Vugrovečki ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za fiziologiju i radiobiologiju , Heinzelova 55, 10000 Zagreb
Miljenko Šimpraga ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za fiziologiju i radiobiologiju , Heinzelova 55, 10000 Zagreb

Abstract

Meat and meat products are considered essential for human nutrition. Population growth, economic growth and market expansion all
lead to the increased demand for meat and products of animal origin. Changes of nutritional needs and habits that are caused by the
increase of income and demographic transition have increased the demand for a variety of products of animal origin. The aim of this re-
search was therefore to improve the traditional sheep and lamb rearing by implementing innovative solutions reached in the production of cooked sausages from mutton/lamb. Production needs must adapt to market demands, bearing in mind the pressure of competition in this production sector at the same time. This research is primarily aimed at providing alternative products by expanding the product range.

Keywords

sheep; mutton/lamb product quality

Hrčak ID:

152389

URI

https://hrcak.srce.hr/152389

Publication date:

20.12.2015.

Article data in other languages: croatian german italian spanish

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