prikaz prve stranice dokumenta Proizvodnja tradicionalnih mesnih proizvoda od mesa crne slavonske svinje
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undergraduate thesis
Proizvodnja tradicionalnih mesnih proizvoda od mesa crne slavonske svinje
2013. urn:nbn:hr:109:745984
Friščić, Stjepan
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Friščić, S. (2013). Proizvodnja tradicionalnih mesnih proizvoda od mesa crne slavonske svinje (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:745984

Friščić, Stjepan. "Proizvodnja tradicionalnih mesnih proizvoda od mesa crne slavonske svinje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:745984

Friščić, Stjepan. "Proizvodnja tradicionalnih mesnih proizvoda od mesa crne slavonske svinje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:745984

Friščić, S. (2013). 'Proizvodnja tradicionalnih mesnih proizvoda od mesa crne slavonske svinje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:745984

Friščić S. Proizvodnja tradicionalnih mesnih proizvoda od mesa crne slavonske svinje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 January 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:745984

S. Friščić, "Proizvodnja tradicionalnih mesnih proizvoda od mesa crne slavonske svinje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:745984

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Metadata
TitleProizvodnja tradicionalnih mesnih proizvoda od mesa crne slavonske svinje
Title (english)Production of Traditional Meat Products from the Meat of the Black Slavonian Pig
AuthorStjepan Friščić
MentorDragan Kovačević (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 country2013-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Za procjenu ekonomičnosti proizvodnje (uzgoja i prerade) te kvalitetu mesa i mesnih proizvoda od crne slavonske svinje ne postoje dostatni literaturni podaci što upućuje na zaključak da se istraživanja, posebice u kontekstu zaštite tradicionalnih mesnih proizvoda s područja Slavonije i Baranje, morati intenzivirati. S obzirom na način uzgoja (otvoreni ili poluotvoreni tip) meso od crne slavonske svinje iznimne je arome i kvalitete te ima veliki potencijal u proizvodnji trajnih mesnih proizvoda gdje su kao tehnološke operacije dominantne zrenje i fermentacija, odnosno gdje kvaliteta proizvoda i preferencije potrošača najviše ovisi o specifičnoj aromi (mirisu i okusu). Najčešći proizvodi dobiveni od crne slavonske svinje jesu: domaća slavonska kobasica, kulen, kulenova seka, slavonska šunka, slanina, čvarci i svinjska mast. Iz toga, ali i iz razloga što crna slavonska svinja spada u potencijalno ugrožene pasmine, potrebno je povećati proizvodne kapacitete što zahtijeva dodatne poticaje od strane države, intenziviranje istraživanja u ovom području te jačanje udruga proizvođača i njihovog povezivanja kroz proizvodne klastere.
Abstract (english)
To estimate the efficiency of production (farming and processing) and the quality of meat and meat products from Black Slavonian pigs there is insufficient literature data suggesting that the research, especially in the context of traditional meat products from Slavonia and Baranja, have intensified. Due to the growing practice (open or semi-open type) meat from Black Slavonian pigs extraordinary aroma and quality and has great potential in the production of durable meat products where such technological operations dominant maturation and fermentation, or where product quality and consumer preferences depends mostly on specific aroma (smell and taste). The most common products derived from Black Slavonian pigs are: Homemade Slavonian sausage, “Kulen”, „Kulenova seka“, Slavonian ham, bacon and greaves. From this, and the reason that black Slavonian pig belongs to the potentially endangered breed, it is necessary to increase the production capacity, which requires additional support from the States intensify research in this area and strengthening producer associations and their connections through production clusters.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:745984
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
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Created on2015-10-02 14:09:28