Important properties of Srem dry ham produced by optimizing the traditional production procedures

Abstract

In this paper important factors of quality and shelf-life of Srem dry ham. produced by optimizing traditional procedure, are presented. The traditional production procedure of Srem dry ham has been optimized, i.e. adjusted to the knowledge of meat science, and principles of good manufactures and good hygienic practices. The fresh ham quality (weight. pH, and temperature), salt quantity, temperature and time of salting, as well as ripening method (air, vacuum-package, and coating with mixture off at, suit and spices) were taking in consideration. Parameters of quality and shelf-life of Srem dry ham. as well as water activity (0.89-0.92), pH (6.45-6.60), then contents of water (58.9-61.9%), salt (4.9-6.3 "/„), fat (4.2-6.3 "A,), and proteins (25.8-27.2 %). as well as index of proteolyses (25.5-27.6 %) and sensory properties of the products are very similar to the properties of better-known types of dray ham.

U radu su prikazani važniji parametri kvaliteta i održivosti sremske šunke, dobijene optimiziranjem tradicionalnog postupka proizvodnje. Tradicionalni postupak proizvodnje sremske šunke je optimiziran, tj. usklađen sa saznanjima nauke i načelima dobre higijenske i dobre proizvodne prakse, s posebnom osvrtom na izbor svinjskih butova (masa, pH. temperatura), količinu soli, temperaturu i trajanje usoljavanja i prosoljavanja, kao i način zrenja (vazduh. vakuum-pakovanje Hi premazivanje sa mešavinom svinjske masti, soli i začina). Parametri kvaliteta i održivosti sremske šunke, kao sto su aklivnosti vode (aw 0,89-0.92) i pH (6.45-6,60), zatim sadržaj vlage (58.9-61.9 %), soli (4,9-6,3 %). masti (4,2-6.3 %) i proteina (25,8-27,2 %), kao i indeks proteolize (25,5-27,6 %) i senzorna svojstva proizvoda vrlo su slični sa osobinama poznatijih vrsta suve šunke.