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Qualitative properties of traditionally produced dry fermented sausages from meat of the autochthonous Mangalitsa pig breed

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2019
Qualitative_properties_of_traditionally_produced_d.pdf (607.5Kb)
Authors
Parunović, Nenad
Savić, Radomir
Radović, Čedomir
Conference object (Published version)
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Abstract
The interest in autochthonous meat products from local pig breeds managed in comprehensive, sustainable breeding programs is expanding in Europe. Dry fermented sausages in Serbia and other southern European countries are highly appreciated food specialties. It is, therefore, desirable that study attempts to improve the quality of food and the security of traditional, dry sausages will result in products that are of higher added value and have quality standards that best meet the needs of contemporary customers. Meat and meat products from traditional pig breeds usually have an excellent public and media reputation, and are often regarded as better than the meat and meat products of conventionally raised pigs and crossbreed pigs. Traditional, dry fermented sausages, with their characteristic chemical contents and sensory properties, can be produced with suitable proportions of meat and backfat from the indigenous Mangalitsa pig breed. These outcomes should hopefully encourage ...the sustainable breeding of endangered Mangalitsa pigs, as there are market opportunities for kulen and sremska sausages.

Source:
Earth and Environmental Science, 2019, 333
Publisher:
  • IOP Publishing
Funding / projects:
  • Implementation of various rearing - selection and biotechnological methods in breeding of pigs (RS-31081)

DOI: 10.1088/1755-1315/333/1/012035

WoS: 000509758800035

Scopus: 2-s2.0-85074629916
[ Google Scholar ]
1
1
URI
http://r.istocar.bg.ac.rs/handle/123456789/645
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
RIStocar
TY  - CONF
AU  - Parunović, Nenad
AU  - Savić, Radomir
AU  - Radović, Čedomir
PY  - 2019
UR  - http://r.istocar.bg.ac.rs/handle/123456789/645
AB  - The interest in autochthonous meat products from local pig breeds managed in
comprehensive, sustainable breeding programs is expanding in Europe. Dry fermented sausages
in Serbia and other southern European countries are highly appreciated food specialties. It is,
therefore, desirable that study attempts to improve the quality of food and the security of
traditional, dry sausages will result in products that are of higher added value and have quality
standards that best meet the needs of contemporary customers. Meat and meat products from
traditional pig breeds usually have an excellent public and media reputation, and are often
regarded as better than the meat and meat products of conventionally raised pigs and crossbreed
pigs. Traditional, dry fermented sausages, with their characteristic chemical contents and sensory
properties, can be produced with suitable proportions of meat and backfat from the indigenous
Mangalitsa pig breed. These outcomes should hopefully encourage the sustainable breeding of
endangered Mangalitsa pigs, as there are market opportunities for kulen and sremska sausages.
PB  - IOP Publishing
C3  - Earth and Environmental Science
T1  - Qualitative properties of traditionally produced dry fermented sausages from meat of the autochthonous Mangalitsa pig breed
IS  - 333
DO  - 10.1088/1755-1315/333/1/012035
ER  - 
@conference{
author = "Parunović, Nenad and Savić, Radomir and Radović, Čedomir",
year = "2019",
abstract = "The interest in autochthonous meat products from local pig breeds managed in
comprehensive, sustainable breeding programs is expanding in Europe. Dry fermented sausages
in Serbia and other southern European countries are highly appreciated food specialties. It is,
therefore, desirable that study attempts to improve the quality of food and the security of
traditional, dry sausages will result in products that are of higher added value and have quality
standards that best meet the needs of contemporary customers. Meat and meat products from
traditional pig breeds usually have an excellent public and media reputation, and are often
regarded as better than the meat and meat products of conventionally raised pigs and crossbreed
pigs. Traditional, dry fermented sausages, with their characteristic chemical contents and sensory
properties, can be produced with suitable proportions of meat and backfat from the indigenous
Mangalitsa pig breed. These outcomes should hopefully encourage the sustainable breeding of
endangered Mangalitsa pigs, as there are market opportunities for kulen and sremska sausages.",
publisher = "IOP Publishing",
journal = "Earth and Environmental Science",
title = "Qualitative properties of traditionally produced dry fermented sausages from meat of the autochthonous Mangalitsa pig breed",
number = "333",
doi = "10.1088/1755-1315/333/1/012035"
}
Parunović, N., Savić, R.,& Radović, Č.. (2019). Qualitative properties of traditionally produced dry fermented sausages from meat of the autochthonous Mangalitsa pig breed. in Earth and Environmental Science
IOP Publishing.(333).
https://doi.org/10.1088/1755-1315/333/1/012035
Parunović N, Savić R, Radović Č. Qualitative properties of traditionally produced dry fermented sausages from meat of the autochthonous Mangalitsa pig breed. in Earth and Environmental Science. 2019;(333).
doi:10.1088/1755-1315/333/1/012035 .
Parunović, Nenad, Savić, Radomir, Radović, Čedomir, "Qualitative properties of traditionally produced dry fermented sausages from meat of the autochthonous Mangalitsa pig breed" in Earth and Environmental Science, no. 333 (2019),
https://doi.org/10.1088/1755-1315/333/1/012035 . .

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