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undergraduate thesis
Tehnologija proizvodnje čajne kobasice
2024. urn:nbn:hr:109:525623
Makar, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Makar, I. (2024). Tehnologija proizvodnje čajne kobasice (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:525623

Makar, Ivana. "Tehnologija proizvodnje čajne kobasice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:525623

Makar, Ivana. "Tehnologija proizvodnje čajne kobasice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:525623

Makar, I. (2024). 'Tehnologija proizvodnje čajne kobasice', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 March 2025, https://urn.nsk.hr/urn:nbn:hr:109:525623

Makar I. Tehnologija proizvodnje čajne kobasice [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 March 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:525623

I. Makar, "Tehnologija proizvodnje čajne kobasice", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:525623

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Metadata
TitleTehnologija proizvodnje čajne kobasice
Title (english)The Technology of the Production of "čajna" Sausage
AuthorIvana Makar
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 country2024-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Prema Pravilniku o mesnim proizvodima, kobasice se dijele na polutrajne i fermentirane polusuhe kobasice. Među njima, trajne kobasice izdvajaju se kao visokokvalitetni i cijenjeni proizvodi unutar mesne industrije. Jedan od primjera trajne kobasice je čajna kobasica, koja se proizvodi od usitnjenog svinjskog i goveđeg mesa, čvrstog masnog tkiva, s dodatkom soli, začina i / ili ekstrakta začina. U ovom radu posebna će pozornost biti posvećena tehnološkim operacijama koje čine proces proizvodnje čajne kobasice. To podrazumijeva operacije pripreme sirovina, usitnjavanja, miješanja, fermentacije i sušenja uz provedbu veterinarsko-sanitarnog nadzora koji osigurava kvalitetu proizvoda.
Abstract (english)
According to the Meat Quality Regulation, sausages are classified into semi-dry, and fermented semi-dry sausages. Among these, dry sausages stand out as high-quality and valued products within the meat industry. One example of a permanent sausage is tea sausage, which is made from finely chopped pork and beef, along with firm fatty tissue, with the addition of salt, spices, and/or spice extracts. In this paper, special attention will be given to the technological operations involved in the production process of tea sausage. This includes the preparation of raw materials, chopping, mixing, fermentation, and drying, with the implementation of veterinary-sanitary supervision to ensure product quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:525623
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 on2024-09-27 10:46:23