Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives
2018
Аутори
Karabasil, NedjeljkoBošković, Tamara
Tomasević, Igor
Vasilev, Dragan
Dimitrijević, Mirjana
Katanić, Nenad
Antić, Dragan
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review pape...r analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.
Кључне речи:
food / traditional / hygiene / safety / management / flexibilityИзвор:
Acta Veterinaria-Beograd, 2018, 68, 4, 373-390Издавач:
- Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
Финансирање / пројекти:
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
- Истраживање фармаколошких карактеристика антимикробних агенаса, увођење нових технолошких решења и алтернативних метода профилаксе с циљем да се побољша контрола инфективних обољења домаћих животиња (RS-MESTD-Technological Development (TD or TR)-31071)
DOI: 10.2478/acve-2018-0031
ISSN: 0567-8315
WoS: 000456859500001
Scopus: 2-s2.0-85060933194
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Karabasil, Nedjeljko AU - Bošković, Tamara AU - Tomasević, Igor AU - Vasilev, Dragan AU - Dimitrijević, Mirjana AU - Katanić, Nenad AU - Antić, Dragan PY - 2018 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1617 AB - The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization. PB - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd T2 - Acta Veterinaria-Beograd T1 - Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives VL - 68 IS - 4 SP - 373 EP - 390 DO - 10.2478/acve-2018-0031 ER -
@article{ author = "Karabasil, Nedjeljko and Bošković, Tamara and Tomasević, Igor and Vasilev, Dragan and Dimitrijević, Mirjana and Katanić, Nenad and Antić, Dragan", year = "2018", abstract = "The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.", publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd", journal = "Acta Veterinaria-Beograd", title = "Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives", volume = "68", number = "4", pages = "373-390", doi = "10.2478/acve-2018-0031" }
Karabasil, N., Bošković, T., Tomasević, I., Vasilev, D., Dimitrijević, M., Katanić, N.,& Antić, D.. (2018). Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives. in Acta Veterinaria-Beograd Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 68(4), 373-390. https://doi.org/10.2478/acve-2018-0031
Karabasil N, Bošković T, Tomasević I, Vasilev D, Dimitrijević M, Katanić N, Antić D. Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives. in Acta Veterinaria-Beograd. 2018;68(4):373-390. doi:10.2478/acve-2018-0031 .
Karabasil, Nedjeljko, Bošković, Tamara, Tomasević, Igor, Vasilev, Dragan, Dimitrijević, Mirjana, Katanić, Nenad, Antić, Dragan, "Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives" in Acta Veterinaria-Beograd, 68, no. 4 (2018):373-390, https://doi.org/10.2478/acve-2018-0031 . .