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Hygienic and technological aspects of production of traditional fermented sausages in Istria County, Croatia

Bratulić1 M. orcid.org/0000-0001-7821-8964 ; Pol Reginex, Pazin
Cukon N. ; Ministarstvo poljoprivrede RH
Cvrtila Fleck Ž ; Ministarstvo poljoprivrede RH
Njari B. ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Heinzelova 55, Zagreb, Croatia
Kozačinski L. orcid.org/0000-0002-7534-7362 ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Heinzelova 55, Zagreb, Croatia

Abstract

The rural households of the Istrian peninsula produce a variety of traditional meat products, among which belong sausages. Istrian sausages are of exquisite quality and properties, being themselves an essential part of Istrian cultural heritage. This paper describes the process of the production of Istrian sausages under traditional and controlled conditions, along with their sensory and physicochemical properties.

Keywords

Istrian sausage; traditional production

Hrčak ID:

165026

URI

https://hrcak.srce.hr/165026

Publication date:

31.8.2015.

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