undergraduate thesis
Technology of production of Dalmatian prosciutto

Iva Kušurin (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Metadata
TitleTehnologija proizvodnje dalmatinskog pršuta : završni rad
AuthorIva Kušurin
Mentor(s)Krešimir Mastanjević (thesis advisor)
Abstract
U ovome radu o tehnologiji proizvodnje Dalmatinskog pršuta objašnjen je proizvodni proces Dalmatinskog pršuta. Kako bi se proizvodni proces bolje objasnio bilo je potrebno opisati povijesni razvoj ovoga proizvoda, pravilan odabir sirovine i dodataka, pravilnu primjenu i redoslijed tehnoloških postupaka. Zbog specifičnog proizvodnog procesa Dalmatinski pršut se odlikuje svojom karakterističnom aromom i okusom, te vrhunskom kvalitetom kojima se razlikuje od svih ostalih pršuta. Na navedenim razlikama izgrađen je ugled ovog proizvoda Zbog karakteristične arome i okusa, Dalmatinski pršut je autohtoni proizvod, te je zaštićen oznakom zemljopisnog podrijetla. Nadalje, u radu su opisane razlike između procesa proizvodnje Dalmatinskog pršuta i ostalih pršuta iz regije koji direktno utječu na okus i aromu konačnih proizvoda.
KeywordsDalmatian prosciutto production process certificate of protected geographical origin
Parallel title (English)Technology of production of Dalmatian prosciutto
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 date2014-10-10
Parallel abstract (English)
In this work, the technology of production of Dalmatian prosciutto we explained the manufacturing process Dalmatian prosciutto. In order to better explain the manufacturing process, it was necessary to describe the historical development of this product, the proper selection of raw materials and additives, proper application and order of processes. Due to the specific manufacturing process Dalmatian prosciutto is distinguished by its characteristic aroma, taste and excellent quality which is different from all the other prosciuttos. Reputation of this product was built on those differences. Due to the characteristic aroma and flavour, Dalmatian prosciutto is an indigenous product, and is protected with certificate of geographical origin. Furthermore, the paper describes the differences between the manufacturing process of Dalmatian prosciutto and other prosciuttos from the region explaining differences in the taste and aroma of the final product.
Parallel keywords (Croatian)Dalmatinski pršut proizvodni proces oznaka geografskog podrijetla
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:162001
CommitterSanda Hasenay