Tea sausage - Safety and quality
| Autor: | Milan Z. Baltic, Slaven Grbić, Branislav Baltic, Radan Tomić, Jelena Ciric, Jelena Janjic, Biljana Pećanac |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
2. Zero hunger
fermentisane kobasice biological hazards quality parameters 010103 numerical & computational mathematics 0102 computer and information sciences fermented sausages 01 natural sciences parametri kvaliteta 010201 computation theory & mathematics 8. Economic growth biološke opasnosti chemical hazards hemijske opasnosti 0101 mathematics |
| Zdroj: | Veterinarski žurnal Republike Srpske |
| ISSN: | 2303-4475 1840-2887 |
| Popis: | Čajna kobasica je verovatno najzastupljenija kobasica iz grupe fermentisanih (sirovih) kobasica na tržištu republika bivše SFR Jugoslavije. S obzirom na to da se nadev ove kobasice puni u creva užeg dijametra, proizvodni proces nije dug i omogućava proizvođačima brz obrt uloženog kapitala. Kobasica je jedinstvenog, blagog ukusa, dobro i lako se narezuje i prihvatljiva je za većinu potrošača. U radu su prikazane najčešće biološke i hemijske opasnosti koje se vezuju za ovu vrstu kobasice kao i pokazatelji kvaliteta ove kobasice koji su definisani propisima. Tea sausage is probably the most common sausage from the group of fermented (raw) sausages on the market in the republics of former Yugoslavia. Since the filling of the sausage is stuffed into the casings of narrow diameter, the production process is not long and allow the manufacturers a quick turnover of invested capital. Tea sausage has a unique, mild taste, it has good cutting and slicing characteristics and it is acceptable to most consumers. The paper describes the most common biological and chemical hazards that are associated with this type of sausage and the sausage quality indicators defined by regulations. |
| Databáze: | OpenAIRE |
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