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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

Fulltext: english, pdf (306 KB) pages 318-322 downloads: 472* cite
APA 6th Edition
Šimić, D. & Mioković, B. (2008). Additional knowledge about horsemeat dry sausage “Piket” from the Pakrac area. MESO: Prvi hrvatski časopis o mesu, X (4), 318-322. Retrieved from https://hrcak.srce.hr/35576
MLA 8th Edition
Šimić, Davor and Branimir Mioković. "Additional knowledge about horsemeat dry sausage “Piket” from the Pakrac area." MESO: Prvi hrvatski časopis o mesu, vol. X, no. 4, 2008, pp. 318-322. https://hrcak.srce.hr/35576. Accessed 29 Nov. 2021.
Chicago 17th Edition
Šimić, Davor and Branimir Mioković. "Additional knowledge about horsemeat dry sausage “Piket” from the Pakrac area." MESO: Prvi hrvatski časopis o mesu X, no. 4 (2008): 318-322. https://hrcak.srce.hr/35576
Harvard
Šimić, D., and Mioković, B. (2008). 'Additional knowledge about horsemeat dry sausage “Piket” from the Pakrac area', MESO: Prvi hrvatski časopis o mesu, X(4), pp. 318-322. Available at: https://hrcak.srce.hr/35576 (Accessed 29 November 2021)
Vancouver
Šimić D, Mioković B. Additional knowledge about horsemeat dry sausage “Piket” from the Pakrac area. MESO: Prvi hrvatski časopis o mesu [Internet]. 2008 [cited 2021 November 29];X(4):318-322. Available from: https://hrcak.srce.hr/35576
IEEE
D. Šimić and B. Mioković, "Additional knowledge about horsemeat dry sausage “Piket” from the Pakrac area", MESO: Prvi hrvatski časopis o mesu, vol.X, no. 4, pp. 318-322, 2008. [Online]. Available: https://hrcak.srce.hr/35576. [Accessed: 29 November 2021]
Fulltext: croatian, pdf (306 KB) pages 292-296 downloads: 3.628* cite
APA 6th Edition
Šimić, D. & Mioković, B. (2008). Prilog poznavanju suhih kobasica od konjskog mesa (“Piketa”) iz okolice Pakraca. MESO: Prvi hrvatski časopis o mesu, X (4), 292-296. Retrieved from https://hrcak.srce.hr/35576
MLA 8th Edition
Šimić, Davor and Branimir Mioković. "Prilog poznavanju suhih kobasica od konjskog mesa (“Piketa”) iz okolice Pakraca." MESO: Prvi hrvatski časopis o mesu, vol. X, no. 4, 2008, pp. 292-296. https://hrcak.srce.hr/35576. Accessed 29 Nov. 2021.
Chicago 17th Edition
Šimić, Davor and Branimir Mioković. "Prilog poznavanju suhih kobasica od konjskog mesa (“Piketa”) iz okolice Pakraca." MESO: Prvi hrvatski časopis o mesu X, no. 4 (2008): 292-296. https://hrcak.srce.hr/35576
Harvard
Šimić, D., and Mioković, B. (2008). 'Prilog poznavanju suhih kobasica od konjskog mesa (“Piketa”) iz okolice Pakraca', MESO: Prvi hrvatski časopis o mesu, X(4), pp. 292-296. Available at: https://hrcak.srce.hr/35576 (Accessed 29 November 2021)
Vancouver
Šimić D, Mioković B. Prilog poznavanju suhih kobasica od konjskog mesa (“Piketa”) iz okolice Pakraca. MESO: Prvi hrvatski časopis o mesu [Internet]. 2008 [cited 2021 November 29];X(4):292-296. Available from: https://hrcak.srce.hr/35576
IEEE
D. Šimić and B. Mioković, "Prilog poznavanju suhih kobasica od konjskog mesa (“Piketa”) iz okolice Pakraca", MESO: Prvi hrvatski časopis o mesu, vol.X, no. 4, pp. 292-296, 2008. [Online]. Available: https://hrcak.srce.hr/35576. [Accessed: 29 November 2021]

Abstracts
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

[croatian] [german] [italian]

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