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undergraduate thesis
Tehnologija proizvodnje konjske salame
2021. urn:nbn:hr:109:228900
Dukši, Jelena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Dukši, J. (2021). Tehnologija proizvodnje konjske salame (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:228900

Dukši, Jelena. "Tehnologija proizvodnje konjske salame." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:228900

Dukši, Jelena. "Tehnologija proizvodnje konjske salame." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:228900

Dukši, J. (2021). 'Tehnologija proizvodnje konjske salame', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:228900

Dukši J. Tehnologija proizvodnje konjske salame [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:228900

J. Dukši, "Tehnologija proizvodnje konjske salame", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:228900

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Metadata
TitleTehnologija proizvodnje konjske salame
Title (english)Production Technology of Horse Salami
AuthorJelena Dukši
MentorKrešimir Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2021-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu se nalazi povijest i opis proizvodnje konjske salame koju su u okolicu grad Pakraca u 19. stoljeću donijeli pripadnici talijanske manjine. Vrijednost konjskog mesa u Europi raste i potrebno je zaštititi ovaj proizvod oznakom izvornosti i oznakom zemljopisnog podrijetla. Tehnologija je omogućila izobrazbu potrošača te su veći zahtjevi kupca za ekološkim i tradicijski proizvedenim proizvodima. Također je potrebno povisiti proizvodnu količinu i kvalitetu konjske salame. Partnerskim pothvatom između Prehrambeno – tehnološkog fakulteta i Grada Pakraca omogućena je realizacija projekta „Unaprjeđenje i standardizacija tehnologije proizvodnje konjske salame˝. Sakupljeni su rezultati fizikalno-kemijskih, senzorskih i mikrobioloških analiza te su prikupljene vrijednosti proizvodnih parametara. Opisana je tehnologija proizvodnje konjske salame od polazne sirovine do finalnog proizvoda. Dane su sugestije za povišenje kvalitete konjskih kobasica te za sprječavanje nastanka problema.
Abstract (english)
This paper contains history and description of the production of horse salami, which was brought to the surroundings of the town of Pakrac in the 19th century by members of the Italian minority. The value of horse meat in Europe is growing and it is necessary to protect this product with the label of origin and the label of geographical source. The technology has enabled the education of consumers and there are higher customer requirements for organic and traditionally produced products. It is also necessary to improve the quantity and quality of horse salami. The partnership venture between the Faculty of Food Technology and the City of Pakrac enabled the implementation of the project "Improvement and standardization of horse salami production technology." The results of physico-chemical, sensory and microbiological analyzes were collected and the values of production parameters were collected. The technology of horse salami production from the starting raw material to the final product is described. Suggestions were given to improve the quality of horse salami and to prevent problems.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:228900
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2021-10-04 07:46:33