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Professional paper

Production of semi-dry meat products

Zdravko Đermanović

Fulltext: croatian, pdf (373 KB) pages 371-376 downloads: 7.377* cite
APA 6th Edition
Đermanović, Z. (2006). Suvremena proizvodnja polutrajnih suhomesnatih proizvoda. MESO: Prvi hrvatski časopis o mesu, VIII (6), 371-376. Retrieved from https://hrcak.srce.hr/22464
MLA 8th Edition
Đermanović, Zdravko. "Suvremena proizvodnja polutrajnih suhomesnatih proizvoda." MESO: Prvi hrvatski časopis o mesu, vol. VIII, no. 6, 2006, pp. 371-376. https://hrcak.srce.hr/22464. Accessed 21 Oct. 2021.
Chicago 17th Edition
Đermanović, Zdravko. "Suvremena proizvodnja polutrajnih suhomesnatih proizvoda." MESO: Prvi hrvatski časopis o mesu VIII, no. 6 (2006): 371-376. https://hrcak.srce.hr/22464
Harvard
Đermanović, Z. (2006). 'Suvremena proizvodnja polutrajnih suhomesnatih proizvoda', MESO: Prvi hrvatski časopis o mesu, VIII(6), pp. 371-376. Available at: https://hrcak.srce.hr/22464 (Accessed 21 October 2021)
Vancouver
Đermanović Z. Suvremena proizvodnja polutrajnih suhomesnatih proizvoda. MESO: Prvi hrvatski časopis o mesu [Internet]. 2006 [cited 2021 October 21];VIII(6):371-376. Available from: https://hrcak.srce.hr/22464
IEEE
Z. Đermanović, "Suvremena proizvodnja polutrajnih suhomesnatih proizvoda", MESO: Prvi hrvatski časopis o mesu, vol.VIII, no. 6, pp. 371-376, 2006. [Online]. Available: https://hrcak.srce.hr/22464. [Accessed: 21 October 2021]

Abstracts
The paper describes the whole technological process of certain semi-dry meat products, while special attention has been paid to the application of modern technological procedures of brine injection, tumbling and thermal treatment in automatic thermo chambers.
In conclusion, side by side have been presented the advantages of production of semi-dry meat products with modern technological procedures in comparison with classical ones, which included drastically reduced pickling time, significantly increased shelf life, yield instead of ooking loss, and better organoleptic properties: colour, consistency, aroma, and especially taste (saltiness and juiciness), lower calories value, productivity, with economy and cost effectiveness being on the considerable level.

Keywords
Semi-dry meat products; injection; tumbling

Hrčak ID: 22464

URI
https://hrcak.srce.hr/22464

[croatian]

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