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undergraduate thesis
Tehnologija proizvodnje tirolske kobasice
2023. urn:nbn:hr:109:701858
Gavranović, Lovro
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Gavranović, L. (2023). Tehnologija proizvodnje tirolske kobasice (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:701858

Gavranović, Lovro. "Tehnologija proizvodnje tirolske kobasice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:701858

Gavranović, Lovro. "Tehnologija proizvodnje tirolske kobasice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:701858

Gavranović, L. (2023). 'Tehnologija proizvodnje tirolske kobasice', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:701858

Gavranović L. Tehnologija proizvodnje tirolske kobasice [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:701858

L. Gavranović, "Tehnologija proizvodnje tirolske kobasice", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:701858

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Metadata
TitleTehnologija proizvodnje tirolske kobasice
Title (english)The Production Technolgy of "tirolska" Sausage
AuthorLovro Gavranović
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 country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tirolska kobasica je pasterizirani proizvod od svinjskog i/ili goveđeg mesa, masnog i vezivnog tkiva i drugih sastojaka. Prema Pravilniku o mesnim proizvodima pripada u skupinu polutrajnih kobasica koje mora sadržavati najmanje 8 % bjelančevina mesa. Nadalje, ovitak mora dobro prianjati uz nadjev, sastojci moraju biti ravnomjerno raspoređeni i ne smije biti pukotina na presjeku kobasice. Cilj rada je navesti i opisati sirovine i dodatke koji se koriste u proizvodnji tirolske kobasice, tehnološke procese i uređaje, fizikalno-kemijska i senzorska svojstva tirolske kobasice i moguće greške u proizvodnji tirolske kobasice.
Abstract (english)
„Tirolska“ sausage is a pasteurized product made of pork and/or beef meat, fat and connective tissue and other ingredients. According to the Ordinance on meat products, it belongs to the group of semi-permanent sausage, which must contain at least 8% protein. Furthermore, the casing must adhere well to the filling, the ingredients must be evenly distributed and there must be no cracks in the cross section of the sausage. The aim of the paper is to list and describe the raw materials and additives use din the production of „tirolska“ sausage, technological processes and devices, physico-chemical and sensory properties of „tirolska“ sausage and possible mistakes in the production of „tirolska“ sausage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:701858
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 on2023-09-29 11:02:18