undergraduate thesis
Prosciuttos protected by landmark origin at the European Union level

Antonela Galić (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Metadata
TitlePršuti zaštićeni oznakom zemljopisnog podrijetla na razini Europske unije
AuthorAntonela Galić
Mentor(s)Krešimir Mastanjević (thesis advisor)
Abstract
U ovome radu o pršutima zaštićenim na razini Europske unije objašnjeni su proizvodni procesi Dalmatinskog pršuta, Krčkog pršuta i Drniškog pršuta. Kako bi se proizvodni procesi bolje objasnili bilo je potrebno opisati povijesni razvoj svakog proizvoda, pravilan odabir sirovine i dodataka, pravilnu primjenu i redoslijed tehnoloških postupaka. Dalmatinski pršut je hrvatski gastronomski specijalitet nastao soljenjem, dimljenjem i sušenjem na buri butova svinje. Krčki pršut je trajan suhomesnati proizvod od svinjskog buta, bez zdjeličnih kostiju, suho soljen morskom soli i začinima, sušen na zraku bez dimljenja te podvrgnut procesima sušenja i zrenja u trajanju od najmanje godinu dana. Drniški pršut je proizvod koji nastaje na način da se butovi svinja prvo sole suhom morskom soli zatim prešaju, dime te naposljetku suše na vjetru (bura i jugo). Nadalje, u radu su opisani ostali pršuti zaštićeni oznakom zemljopisnog podrijetla na razini Europske unije.
Keywordsprosciutto landmark origin
Parallel title (English)Prosciuttos protected by landmark origin at the European Union level
Committee MembersKrešimir Mastanjević (committee chairperson)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Meat and Fish Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2016-09-27
Parallel abstract (English)
In this paper, about prosciuttos protected on the European Union level are explained production processes of Dalmatian prosciutto, Prosciutto of Krk and Prosciutto of Drniš. To better explain production processes it was necessary to explain historical development of each product, proper selection of raw materials and additives, proper application and the sequence of technological processes. Dalmatian prosciutto is croatian gastronomical specialty created by salting, smoking and drying on wind a pigs thigh. Prosciutto of Krk is permanent cured product of pigs thigh, without pelvis bones, dry salting with sea salt and spices, dried on air without smoking then subjected to drying and ripening in duration at least a year. Prosciutto of Drniš is product made in the way that firstly pigs thighs are salting with dry sea salt then pressed, smoked and ultimately dried on the wind (bura and jugo). Further on, in paper are described other prosciuttos protected by landmark origin on the European Union level.
Parallel keywords (Croatian)pršut oznaka zemljopisnog podrijetla
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:164551
CommitterSanda Hasenay