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MESO: Prvi hrvatski časopis o mesu, Vol. XVII No. 2, 2015.

Ostalo

Production of foal dry-cured sausages in Croatia

Bela Njari ; 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
Lidija Kozačinski ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Heinzelova 55, 10000 Zagreb

Puni tekst: hrvatski pdf 179 Kb

str. 152-155

preuzimanja: 399

citiraj

Puni tekst: engleski pdf 134 Kb

str. 172-174

preuzimanja: 279

citiraj

Sažetak

The paper describes technological process of production of foal dry-cured sausage which is traditionally produced in the Republic of Croatia, near Zagreb (Kloštar Ivanić). The meat of 22-24 month-old foals and firm pork fat tissue in the ratio 90% : 10% are used in the production. Traditional production manner in family farms has shown certain advantages in comparison to small-scale production facilities (meat processing trade).

Ključne riječi

foal dry-cured sausages; traditional production

Hrčak ID:

138247

URI

https://hrcak.srce.hr/138247

Datum izdavanja:

15.3.2015.

Podaci na drugim jezicima: hrvatski njemački talijanski španjolski

Posjeta: 1.710 *