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undergraduate thesis
Autohtoni mesni proizvodi Slavonije i Baranje
2015. urn:nbn:hr:109:829505
Alivojvodić, Sara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

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Alivojvodić, S. (2015). Autohtoni mesni proizvodi Slavonije i Baranje (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:829505

Alivojvodić, Sara. "Autohtoni mesni proizvodi Slavonije i Baranje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:829505

Alivojvodić, Sara. "Autohtoni mesni proizvodi Slavonije i Baranje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:829505

Alivojvodić, S. (2015). 'Autohtoni mesni proizvodi Slavonije i Baranje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:829505

Alivojvodić S. Autohtoni mesni proizvodi Slavonije i Baranje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 January 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:829505

S. Alivojvodić, "Autohtoni mesni proizvodi Slavonije i Baranje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:829505

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Metadata
TitleAutohtoni mesni proizvodi Slavonije i Baranje
Title (english)Indigenous meat products of Slavonija and Baranja
AuthorSara Alivojvodić
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 country2015-10-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Autohtoni mesni proizvodi Slavonije i Baranje najčešće se proizvode od mesa svinja. Pasmine svinje koje se koriste za proizvodnju autohtonih slavonskih i baranjskih mesnih proizvoda su švedski landras, veliki jorkšir i crna slavonska svinja. Autohtoni mesni proizvodi se najčešće konzerviraju soljenjem, dimljenjem, fermentacijom, sušenjem i zrenjem. Konzerviranje dimljenjem koristi dim nastao sagorjevanjem strugotina drveta te ima antioksdativno i baktericidno djelovanje. Konzerviranje soljenjem zasniva se na konzervirajućem djelovanju kuhinjske soli i različitih začina. Tijekom proizvodnje i konzerviranja autohtonih proizvoda Slavonije i Baranje može doći do različitih grešaka u proizvodnji i kvarenja proizvoda. Greške mogu biti u boji, mirisu, okusu i strukturi, a kvarenje je najčešće uzrokovano mikroorganizmima. Najpoznatiji autohtoni mesni proizvodi Slavonije i Baranje su: Slavonski i Baranjski kulen, Slavonska kobasica, Slavonska šunka, domaća suha slanina, kulenova seka, čvarci te krvavica.
Abstract (english)
Indigenous meat products of Slavonija and Baranja are usually produced from pigs meat. Breed pigs used for breeding pigs for authentic meat products of Slavonija and Baranja are Swedish landras, Large white and Black slavonian pig. Salting, smoking, fermentation, drying and ripening, usually preserves indigenous meat products. Preserving by smoking is based on using smoke from burning wood chips and it has antioxidativ and bactericital activity. Preserving by salt is based on conservative activity of salt and different spices. During the production and preservation of indigenous meat products of Slavonia and Baranja different faults in the production and decay products may occur. Mistakes can be in color, smell, taste and structure, and spoilage microorganisms most often cause the deterioration. Most famous indigenous meat products of Slavonija and Baranja are: Slavonian kulen, Baranjski kulen, Slavonian sausage, Slavonian ham, domestic dry bacon, kulenova seka, čvarci and blood sausage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:829505
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 conditionsOpen access
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Created on2015-12-09 15:59:27