Higijenski i tehnološki aspekti proizvodnje tradicionalnih fermentiranih kobasica u Istarskoj županiji, Hrvatska. (Croatian)

The rural households of the Istrian peninsula produce a variety of traditional meat products, among which belong sausages. Istrian sausages are of exquisite quality and properties, being themselves an essential part of Istrian cultural heritage. This paper describes the process of the production of Istrian sausages under traditional and controlled conditions, along with their sensory and physicochemical properties. [ABSTRACT FROM AUTHOR]

En las granjas familiares en Istria se producen diferentes tipos de productos cárnicos, entre los cuales están las salchichas. Las salchichas de Istria son de una calidad y valor especial y forman una parte parte integral del patrimonio cultural de Istia. En este trabajo fue descrito el proceso de la producción de las salchichas de Istria en las condiciones tradicionales y controladas y sus características sensoriales y físico químicas. [ABSTRACT FROM AUTHOR]

In landwirtschaftlichen Betrieben in Istrien werden unterschiedliche Sorten traditioneller Fleischprodukte hergestellt, zu welchen auch Würste zählen. Die istrischen Würste zeichnen sich durch eine vorzügliche Qualität und Beschaffenheit aus und sind Bestandteil des kulturellen Erbguts von Istrien. In diesem Beitrag wurden das Herstellungsverfahren der istrischen Würste unter traditionellen und kontrollierten Bedingungen sowie ihre sensorischen und physikalisch- chemischen Eigenschaften beschrieben. [ABSTRACT FROM AUTHOR]

U seoskim domaćinstvima na području Istre proizvode se različite vrste tradicionalnih mesnih proizvoda među koje se ubrajaju i kobasice. Istarske kobasice su osobite kakvoće i vrijednosti te sastavni dio kulturne baštine Istre. U ovome radu opisan je proces proizvodnje istarskih kobasica u tradicionalnim i kontroliranim uvjetima te njihove senzorne i fizikalno-kemijske karakteristike. [ABSTRACT FROM AUTHOR]

Nelle aziende agricole a conduzione familiare dell'Istria si producono vari tipi di alimenti tradizionali a base di carne, tra i quali s'annoverano anche le salsicce. Le salsicce istriane, di qualità eccelsa, sono parte integrante del patrimonio culturale dell'Istria. In questo lavoro sono descritti il processo di produzione delle salsicce istriane in condizioni tradizionali e controllate e le loro caratteristiche sensoriali e fisico-chimiche. [ABSTRACT FROM AUTHOR]

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