Čajna kobasica - bezbednost i kvalitet
Tea sausage - Safety and quality
Authors
Pećanac, BiljanaTomić, Radan
Janjić, Jelena
Ćirić, Jelena
Baltić, Branislav
Grbić, Slaven
Baltić, Milan Ž.
Article (Published version)
Metadata
Show full item recordAbstract
Čajna kobasica je verovatno najzastupljenija kobasica iz grupe fermentisanih (sirovih)
kobasica na tržištu republika bivše SFR Jugoslavije. S obzirom na to da se nadev
ove kobasice puni u creva užeg dijametra, proizvodni proces nije dug i omogućava
proizvođačima brz obrt uloženog kapitala. Kobasica je jedinstvenog, blagog ukusa,
dobro i lako se narezuje i prihvatljiva je za većinu potrošača. U radu su prikazane najčešće
biološke i hemijske opasnosti koje se vezuju za ovu vrstu kobasice kao i pokazatelji
kvaliteta ove kobasice koji su definisani propisima.
Tea sausage is probably the most common sausage from the group of fermented
(raw) sausages on the market in the republics of former Yugoslavia. Since the filling of the sausage is stuffed into the casings of narrow diameter, the production process
is not long and allow the manufacturers a quick turnover of invested capital. Tea sausage
has a unique, mild taste, it has good cutting and slicing characteristics and it is
acceptable to most consumers. The paper describes the most common biological and
chemical hazards that are associated with this type of sausage and the sausage quality
indicators defined by regulations.
Keywords:
fermentisane kobasice / parametri kvaliteta / biološke opasnosti / hemijske opasnosti / fermented sausages / quality parameters / biological hazards / chemical hazardsSource:
Veterinarski žurnal Republike Srpske, 2017, 17, 1, 81-92Publisher:
- Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
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Fakultet veterinarske medicineTY - JOUR AU - Pećanac, Biljana AU - Tomić, Radan AU - Janjić, Jelena AU - Ćirić, Jelena AU - Baltić, Branislav AU - Grbić, Slaven AU - Baltić, Milan Ž. PY - 2017 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2156 AB - Čajna kobasica je verovatno najzastupljenija kobasica iz grupe fermentisanih (sirovih) kobasica na tržištu republika bivše SFR Jugoslavije. S obzirom na to da se nadev ove kobasice puni u creva užeg dijametra, proizvodni proces nije dug i omogućava proizvođačima brz obrt uloženog kapitala. Kobasica je jedinstvenog, blagog ukusa, dobro i lako se narezuje i prihvatljiva je za većinu potrošača. U radu su prikazane najčešće biološke i hemijske opasnosti koje se vezuju za ovu vrstu kobasice kao i pokazatelji kvaliteta ove kobasice koji su definisani propisima. AB - Tea sausage is probably the most common sausage from the group of fermented (raw) sausages on the market in the republics of former Yugoslavia. Since the filling of the sausage is stuffed into the casings of narrow diameter, the production process is not long and allow the manufacturers a quick turnover of invested capital. Tea sausage has a unique, mild taste, it has good cutting and slicing characteristics and it is acceptable to most consumers. The paper describes the most common biological and chemical hazards that are associated with this type of sausage and the sausage quality indicators defined by regulations. PB - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“ T2 - Veterinarski žurnal Republike Srpske T1 - Čajna kobasica - bezbednost i kvalitet T1 - Tea sausage - Safety and quality VL - 17 IS - 1 SP - 81 EP - 92 DO - 10.7251/VETJ1701081P ER -
@article{ author = "Pećanac, Biljana and Tomić, Radan and Janjić, Jelena and Ćirić, Jelena and Baltić, Branislav and Grbić, Slaven and Baltić, Milan Ž.", year = "2017", abstract = "Čajna kobasica je verovatno najzastupljenija kobasica iz grupe fermentisanih (sirovih) kobasica na tržištu republika bivše SFR Jugoslavije. S obzirom na to da se nadev ove kobasice puni u creva užeg dijametra, proizvodni proces nije dug i omogućava proizvođačima brz obrt uloženog kapitala. Kobasica je jedinstvenog, blagog ukusa, dobro i lako se narezuje i prihvatljiva je za većinu potrošača. U radu su prikazane najčešće biološke i hemijske opasnosti koje se vezuju za ovu vrstu kobasice kao i pokazatelji kvaliteta ove kobasice koji su definisani propisima., Tea sausage is probably the most common sausage from the group of fermented (raw) sausages on the market in the republics of former Yugoslavia. Since the filling of the sausage is stuffed into the casings of narrow diameter, the production process is not long and allow the manufacturers a quick turnover of invested capital. Tea sausage has a unique, mild taste, it has good cutting and slicing characteristics and it is acceptable to most consumers. The paper describes the most common biological and chemical hazards that are associated with this type of sausage and the sausage quality indicators defined by regulations.", publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“", journal = "Veterinarski žurnal Republike Srpske", title = "Čajna kobasica - bezbednost i kvalitet, Tea sausage - Safety and quality", volume = "17", number = "1", pages = "81-92", doi = "10.7251/VETJ1701081P" }
Pećanac, B., Tomić, R., Janjić, J., Ćirić, J., Baltić, B., Grbić, S.,& Baltić, M. Ž.. (2017). Čajna kobasica - bezbednost i kvalitet. in Veterinarski žurnal Republike Srpske Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 17(1), 81-92. https://doi.org/10.7251/VETJ1701081P
Pećanac B, Tomić R, Janjić J, Ćirić J, Baltić B, Grbić S, Baltić MŽ. Čajna kobasica - bezbednost i kvalitet. in Veterinarski žurnal Republike Srpske. 2017;17(1):81-92. doi:10.7251/VETJ1701081P .
Pećanac, Biljana, Tomić, Radan, Janjić, Jelena, Ćirić, Jelena, Baltić, Branislav, Grbić, Slaven, Baltić, Milan Ž., "Čajna kobasica - bezbednost i kvalitet" in Veterinarski žurnal Republike Srpske, 17, no. 1 (2017):81-92, https://doi.org/10.7251/VETJ1701081P . .