Production of foal dry-cured sausages in CroatiaReport as inadecuate

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MESO : The first Croatian meat journal, Vol.XVII No.2 March 2015. -

The paper describes technological process of production of foal dry-cured sausage which is traditionally produced in the Republic of Croatia, near Zagreb Kloštar Ivanić. The meat of 22-24 month-old foals and firm pork fat tissue in the ratio 90% : 10% are used in the production. Traditional production manner in family farms has shown certain advantages in comparison to small-scale production facilities meat processing trade.

foal dry-cured sausages; traditional production

Author: Bela Njari - ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Heinzelova 55, 1



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