TY  - JOUR
AU  - Rašeta, Mladen
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Simunović, Stefan
AU  - Simunović, Sara
AU  - Jovanović, Jelena
AU  - Becskei, Zsolt
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3493
AB  - The aim of this work is to ensure the safety of finely chopped cooked sausages stuffed in a cellulose
casing, diameter 21 mm. Safety is ensured by thermal treatment of the level of pasteurization
in a chamber under a defined thermal treatment program. By monitoring the temperature
in the product’s thermal center at different control positions in the chamber, temperatures
of 75.26℃–77.11°C were determined with a thermocouple. In doing so, the products spent
8–9 minutes at a temperature higher than 70°C, and 18–20 minutes at a temperature higher
than 55°C. Considering that it is a small diameter product, the heat intensively penetrates to
the thermal center and thus ensures the safety of the product. However, due to the relatively
short time of the heat treatment, the pasteurization values (pv) at the control points were in the
range of 18.3–26 minutes. Therefore, we conclude that ensuring the safety of products with
a narrower diameter is achieved only by controlling the temperature in the thermal center of
the product, and not with pv values. Considering that this sausage is a perishable product,
it is necessary to provide a proper cold chain (0–4℃) after manufacture so that the product
remains suitable for consumption within the period defined in a shelf‑life study.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment
VL  - 64
IS  - 2
SP  - 453
EP  - 459
DO  - 10.18485/meattech.2023.64.2.87
ER  - 

@article{
author = "Rašeta, Mladen and Branković-Lazić, Ivana and Mrdović, Boris and Simunović, Stefan and Simunović, Sara and Jovanović, Jelena and Becskei, Zsolt",
year = "2023",
abstract = "The aim of this work is to ensure the safety of finely chopped cooked sausages stuffed in a cellulose
casing, diameter 21 mm. Safety is ensured by thermal treatment of the level of pasteurization
in a chamber under a defined thermal treatment program. By monitoring the temperature
in the product’s thermal center at different control positions in the chamber, temperatures
of 75.26℃–77.11°C were determined with a thermocouple. In doing so, the products spent
8–9 minutes at a temperature higher than 70°C, and 18–20 minutes at a temperature higher
than 55°C. Considering that it is a small diameter product, the heat intensively penetrates to
the thermal center and thus ensures the safety of the product. However, due to the relatively
short time of the heat treatment, the pasteurization values (pv) at the control points were in the
range of 18.3–26 minutes. Therefore, we conclude that ensuring the safety of products with
a narrower diameter is achieved only by controlling the temperature in the thermal center of
the product, and not with pv values. Considering that this sausage is a perishable product,
it is necessary to provide a proper cold chain (0–4℃) after manufacture so that the product
remains suitable for consumption within the period defined in a shelf‑life study.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment",
volume = "64",
number = "2",
pages = "453-459",
doi = "10.18485/meattech.2023.64.2.87"
}

Rašeta, M., Branković-Lazić, I., Mrdović, B., Simunović, S., Simunović, S., Jovanović, J.,& Becskei, Z.. (2023). Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 453-459.
https://doi.org/10.18485/meattech.2023.64.2.87

Rašeta M, Branković-Lazić I, Mrdović B, Simunović S, Simunović S, Jovanović J, Becskei Z. Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment. in Meat Technology. 2023;64(2):453-459.
doi:10.18485/meattech.2023.64.2.87 .

Rašeta, Mladen, Branković-Lazić, Ivana, Mrdović, Boris, Simunović, Stefan, Simunović, Sara, Jovanović, Jelena, Becskei, Zsolt, "Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment" in Meat Technology, 64, no. 2 (2023):453-459,
https://doi.org/10.18485/meattech.2023.64.2.87 . .