Professional paper

https://doi.org/10.31727/m.26.2.4

Quality factors and indicators of dry Slavonian hams

Đuro Senčić ; Fakultet agrobiotehničkih znanosti, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
Danijela Samac orcid.org/0000-0001-9277-3710 ; Fakultet agrobiotehničkih znanosti, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska *

* Corresponding author.

Abstract

The quality factors of Slavonian dry hams can be divided into: thigh quality factors, as raw materials (pig genotype, sex, pig fattening technology, procedure with pigs before slaughter) and thigh processing technology factors (thigh processing, salting, drying, ripening). Quality indicators of dry Slavonian hams are: sensory properties (external appearance, cross-sectional appearance, consistency, smell, taste) and physicochemical properties (pH, aw, NaCl content, color, basic chemical composition, amino acid composition, fatty acid composition and others ).

Keywords

quality indicators; quality factors; Slavonian ham

Hrčak ID:

315445

URI

https://hrcak.srce.hr/315445

Publication date:

21.3.2024.

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