Tehnološki proces proizvodnje salamurenih polutrajnih proizvoda - komadna mesa ; Technological process production of brine semi - dry meat product - pieces of meat

Polutrajni suhomesnati proizvodi su proizvodi od različitih vrsta mesa u komadima s pripadajućim kostima, potkožnim masnim tkivom i kožom ili bez njih i dodatnih sastojaka, koji se konzerviraju postupcima soljenja ili salamurenja i pasterizacije sa ili bez dimljenja. Radi osiguranja zdravstvene ispravnosti dimljenih svinjskih špic rebra, ispituje se mikrobiološka analiza, određuje se količina dodanih aditiva (nitriti, polifosfati) te se ispituju organoleptička svojstva. Ispitivanje je provedeno na deset uzoraka. Dobiveni rezultati uspoređeni su s parametrima propisanim pravilnicima za svaki određivani gotov proizvod. Nakon usporedbe potvrđeno je da proizvodi udovoljavaju njihovim zahtjevima. ; Semi-dry cured meat products are made of various parts of meat in pieces with pertaining bones, subcutaneous adipose tissue and skin or without them and additives which can be conserved by salting or curing and pasteurization with or without smoking. In order to ensure food safety of products, the microbiologic quality was analyzed. The quantity of additives (nitrite, polyphosphate) is determined and organoleptic analysis is taken. Analyses were carried out on ten samples. The results were then compared with the parameters prescribed by regulations for every analyzed meat product. After the comparison, it was confirmed that the products satisfy their requirements.