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undergraduate thesis
Tehnologija proizvodnje suhe pečenice
2023. urn:nbn:hr:109:815689
Milinković, Katja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Milinković, K. (2023). Tehnologija proizvodnje suhe pečenice (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:815689

Milinković, Katja. "Tehnologija proizvodnje suhe pečenice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:815689

Milinković, Katja. "Tehnologija proizvodnje suhe pečenice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:815689

Milinković, K. (2023). 'Tehnologija proizvodnje suhe pečenice', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:815689

Milinković K. Tehnologija proizvodnje suhe pečenice [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:815689

K. Milinković, "Tehnologija proizvodnje suhe pečenice", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:815689

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Metadata
TitleTehnologija proizvodnje suhe pečenice
Title (english)The Production Technolgy of Dry Pork Loin
AuthorKatja Milinković
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
Meso je životinjska namirnica koja se dobiva klanjem različitih životinja kao što su goveda, svinje, ovce, koze, kokoši, pure, patke i tako dalje. Za proizvodnju pečenice koristi se dugi leđni mišić(m. longissimus dorsi, MLD) od svinja koji se dobiva odvajanjem dijela leđa i slabina od svinjske polovice. Tehnologija proizvodnje suhe pečenice obrađuje se na način koji obuhvaća soljenje, suho salamurenje, hladno dimljenje te na kraju sušenje i zrenje u prirodnim uvjetima. U Republici Hrvatskoj najpoznatija pečenica je Dalmatinska pečenica. Dalmatinska pečenica ima oznaku zemljopisnog podrijetla.
Abstract (english)
Meat is an animal food that is obtained by slaughtering different animals such as cattle, pigs, sheep, goats, chickens, turkeys, ducks and so on. For the production of sirloin, the long back muscle (m. longissimus dorsi, MLD) from pigs is used, which is obtained by separating the back and loins from the pork half. The technology of dry sirloin production is processed in a way that includes salting, dry brining, cold smoking and finally drying and ripening in natural conditions. In the Republic of Croatia, the most famous pečenica is Dalmatian pečenica. Dalmatian pečenica has a designation of geographical origin.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:815689
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 11:15:20