Fermented sausage casings
2015
Authors
Đorđević, JasnaPecanac, Biljana
Todorović, Milica
Dokmanović, Marija
Glamočlija, Nataša
Tadić, Vukašin
Baltić, Milan Ž.
Conference object (Published version)
Metadata
Show full item recordAbstract
Casing is part of sausages, giving it shape, size and integrity, but also having a role in volumetric, structural and chemical changes which occur in sausage during different production phases. For fermented sausages, natural or artificial casings can be used. Artificial casings have an advantage from the hygienic point of view, because microbiological contamination is negligible, storage at low temperatures unnecessary, and there is no problem with product spoilage during storage and transport. Today, artificial sausage casings are a better choice for production of large diameter sausages, while they are equivalent to natural casings for production of small diameter sausages.
Keywords:
fermented sausage / natural casings / artificial casingsSource:
58th International Meat Industry Conference (MEATCON2015), 2015, 5, 69-72Publisher:
- Elsevier Science Bv, Amsterdam
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
Collections
Institution/Community
Fakultet veterinarske medicineTY - CONF AU - Đorđević, Jasna AU - Pecanac, Biljana AU - Todorović, Milica AU - Dokmanović, Marija AU - Glamočlija, Nataša AU - Tadić, Vukašin AU - Baltić, Milan Ž. PY - 2015 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1232 AB - Casing is part of sausages, giving it shape, size and integrity, but also having a role in volumetric, structural and chemical changes which occur in sausage during different production phases. For fermented sausages, natural or artificial casings can be used. Artificial casings have an advantage from the hygienic point of view, because microbiological contamination is negligible, storage at low temperatures unnecessary, and there is no problem with product spoilage during storage and transport. Today, artificial sausage casings are a better choice for production of large diameter sausages, while they are equivalent to natural casings for production of small diameter sausages. PB - Elsevier Science Bv, Amsterdam C3 - 58th International Meat Industry Conference (MEATCON2015) T1 - Fermented sausage casings VL - 5 SP - 69 EP - 72 DO - 10.1016/j.profoo.2015.09.017 ER -
@conference{ author = "Đorđević, Jasna and Pecanac, Biljana and Todorović, Milica and Dokmanović, Marija and Glamočlija, Nataša and Tadić, Vukašin and Baltić, Milan Ž.", year = "2015", abstract = "Casing is part of sausages, giving it shape, size and integrity, but also having a role in volumetric, structural and chemical changes which occur in sausage during different production phases. For fermented sausages, natural or artificial casings can be used. Artificial casings have an advantage from the hygienic point of view, because microbiological contamination is negligible, storage at low temperatures unnecessary, and there is no problem with product spoilage during storage and transport. Today, artificial sausage casings are a better choice for production of large diameter sausages, while they are equivalent to natural casings for production of small diameter sausages.", publisher = "Elsevier Science Bv, Amsterdam", journal = "58th International Meat Industry Conference (MEATCON2015)", title = "Fermented sausage casings", volume = "5", pages = "69-72", doi = "10.1016/j.profoo.2015.09.017" }
Đorđević, J., Pecanac, B., Todorović, M., Dokmanović, M., Glamočlija, N., Tadić, V.,& Baltić, M. Ž.. (2015). Fermented sausage casings. in 58th International Meat Industry Conference (MEATCON2015) Elsevier Science Bv, Amsterdam., 5, 69-72. https://doi.org/10.1016/j.profoo.2015.09.017
Đorđević J, Pecanac B, Todorović M, Dokmanović M, Glamočlija N, Tadić V, Baltić MŽ. Fermented sausage casings. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:69-72. doi:10.1016/j.profoo.2015.09.017 .
Đorđević, Jasna, Pecanac, Biljana, Todorović, Milica, Dokmanović, Marija, Glamočlija, Nataša, Tadić, Vukašin, Baltić, Milan Ž., "Fermented sausage casings" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):69-72, https://doi.org/10.1016/j.profoo.2015.09.017 . .