Professional paper

Additional knowledge about horsemeat dry sausage “Piket” from the Pakrac area

Davor Šimić
Branimir Mioković ; University of Zagreb, Faculty of Veterinary Medicine, Department of Hygiene and Technology of Foodstuffs of Animal Origin, Heinzelova 55, Zagreb

Abstract

Though the horsemeat is very suitable for human diet owing to its chemical composition, it does not come as a usual product in our country. Its special quality is a low amount of cholesterol, which makes it especially fit for selected diets. The production of horsemeat products persists as a traditional course in Croatia for more than 100 years. It was brought and preserved in the villages around Pakrac by the Italian minority from their fatherland. Horsemeat sausages are still produced in the households there as one of domestic products.
This study describes the production of sausages of horsemeat and presents the results of sensory, chemical and bacteriological analysis of traditionally produced sausages from 5 households.

Keywords

sausage from horsemeat; sensory; chemical and bacteriological analysis

Hrčak ID:

35576

URI

https://hrcak.srce.hr/35576

Publication date:

1.9.2008.

Article data in other languages: croatian german italian

Visits: 6.627 *