Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives
| Autor: | Dragan Antic, Nedjeljko Karabasil, Igor Tomasevic, Tamara Boskovic, Mirjana Dimitrijević, Dragan Vasilev, Nenad Katanić |
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| Rok vydání: | 2018 |
| Předmět: |
Food hygiene
safety General Veterinary business.industry Veterinary medicine food 0402 animal and dairy science 04 agricultural and veterinary sciences Food safety 040401 food science 040201 dairy & animal science Agricultural economics hygiene flexibility 0404 agricultural biotechnology traditional SF600-1100 Production (economics) Dried meat business management |
| Zdroj: | Acta Veterinaria-Beograd ACTA VETERINARIA-BEOGRAD Acta Veterinaria, Vol 68, Iss 4, Pp 373-390 (2018) |
| Popis: | The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization. |
| Databáze: | OpenAIRE |
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