Production characteristics and safety parameters of Sremska ham
2016
Autori
Nikolić, AleksandraĐorđević, Vesna
Velebit, Branko
Teodorović, Vlado
Ilić, Nevena
Đurić, Spomenka
Vasilev, Dragan
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Sremska ham is a traditional dry-cured meat product manufactured by salting, smoking and drying pork hams in a mainly natural environment. The traditional production process of cured ham in Srem region (Vojvodina, Serbia) is standardized and adjusted to good manufacturing and good hygiene practice procedures. Quality parameters for Sremska ham are well defined, and include mass, ripening time, flavor etc., in order to attain product with standardized and well recognized quality. Sremska ham is produced from pork meat obtained from healthy, well rested, late maturing animals, mass 120 to 150kg. Hams are dry salted and the process itself lasts for 4 to 6 weeks depending on the ham mass. Meat selection based on pH is of great importance in order to achieve proper salt diffusion in ham. Salt diffusion occurs in the desired manner only if the pH of the meat is less than 6.0. Biohazards which can occur during the production of Sremska ham are Clostridium botulinum spores, if conditions for the...ir germination and toxin production exist, mycotoxin producing moulds, and infestation by insect larvae. Those hazards can be eliminated or reduced by maintaining a low temperature during the critical production stages and ensuring sufficient salt content to inhibit C. botulinum growth. Moulds and insects are controlled by maintaining appropriate storage conditions. The manufacturing process of Sremska ham should be based on HACCP principles, while preserving the traditionality of the process.
Ključne reči:
Sremska ham / traditional meat product / food safetyIzvor:
Meat Technology, 2016, 57, 2, 126-131Izdavač:
- Institute of meat hygiene and technology, Belgrade
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - JOUR AU - Nikolić, Aleksandra AU - Đorđević, Vesna AU - Velebit, Branko AU - Teodorović, Vlado AU - Ilić, Nevena AU - Đurić, Spomenka AU - Vasilev, Dragan PY - 2016 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1372 AB - Sremska ham is a traditional dry-cured meat product manufactured by salting, smoking and drying pork hams in a mainly natural environment. The traditional production process of cured ham in Srem region (Vojvodina, Serbia) is standardized and adjusted to good manufacturing and good hygiene practice procedures. Quality parameters for Sremska ham are well defined, and include mass, ripening time, flavor etc., in order to attain product with standardized and well recognized quality. Sremska ham is produced from pork meat obtained from healthy, well rested, late maturing animals, mass 120 to 150kg. Hams are dry salted and the process itself lasts for 4 to 6 weeks depending on the ham mass. Meat selection based on pH is of great importance in order to achieve proper salt diffusion in ham. Salt diffusion occurs in the desired manner only if the pH of the meat is less than 6.0. Biohazards which can occur during the production of Sremska ham are Clostridium botulinum spores, if conditions for their germination and toxin production exist, mycotoxin producing moulds, and infestation by insect larvae. Those hazards can be eliminated or reduced by maintaining a low temperature during the critical production stages and ensuring sufficient salt content to inhibit C. botulinum growth. Moulds and insects are controlled by maintaining appropriate storage conditions. The manufacturing process of Sremska ham should be based on HACCP principles, while preserving the traditionality of the process. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Production characteristics and safety parameters of Sremska ham VL - 57 IS - 2 SP - 126 EP - 131 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1372 ER -
@article{ author = "Nikolić, Aleksandra and Đorđević, Vesna and Velebit, Branko and Teodorović, Vlado and Ilić, Nevena and Đurić, Spomenka and Vasilev, Dragan", year = "2016", abstract = "Sremska ham is a traditional dry-cured meat product manufactured by salting, smoking and drying pork hams in a mainly natural environment. The traditional production process of cured ham in Srem region (Vojvodina, Serbia) is standardized and adjusted to good manufacturing and good hygiene practice procedures. Quality parameters for Sremska ham are well defined, and include mass, ripening time, flavor etc., in order to attain product with standardized and well recognized quality. Sremska ham is produced from pork meat obtained from healthy, well rested, late maturing animals, mass 120 to 150kg. Hams are dry salted and the process itself lasts for 4 to 6 weeks depending on the ham mass. Meat selection based on pH is of great importance in order to achieve proper salt diffusion in ham. Salt diffusion occurs in the desired manner only if the pH of the meat is less than 6.0. Biohazards which can occur during the production of Sremska ham are Clostridium botulinum spores, if conditions for their germination and toxin production exist, mycotoxin producing moulds, and infestation by insect larvae. Those hazards can be eliminated or reduced by maintaining a low temperature during the critical production stages and ensuring sufficient salt content to inhibit C. botulinum growth. Moulds and insects are controlled by maintaining appropriate storage conditions. The manufacturing process of Sremska ham should be based on HACCP principles, while preserving the traditionality of the process.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Production characteristics and safety parameters of Sremska ham", volume = "57", number = "2", pages = "126-131", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1372" }
Nikolić, A., Đorđević, V., Velebit, B., Teodorović, V., Ilić, N., Đurić, S.,& Vasilev, D.. (2016). Production characteristics and safety parameters of Sremska ham. in Meat Technology Institute of meat hygiene and technology, Belgrade., 57(2), 126-131. https://hdl.handle.net/21.15107/rcub_veterinar_1372
Nikolić A, Đorđević V, Velebit B, Teodorović V, Ilić N, Đurić S, Vasilev D. Production characteristics and safety parameters of Sremska ham. in Meat Technology. 2016;57(2):126-131. https://hdl.handle.net/21.15107/rcub_veterinar_1372 .
Nikolić, Aleksandra, Đorđević, Vesna, Velebit, Branko, Teodorović, Vlado, Ilić, Nevena, Đurić, Spomenka, Vasilev, Dragan, "Production characteristics and safety parameters of Sremska ham" in Meat Technology, 57, no. 2 (2016):126-131, https://hdl.handle.net/21.15107/rcub_veterinar_1372 .