Naslov
Characteristics of ¨Drniški pršut¨ - a dry-cured ham from Croatia

Autori
Karolyi. Danijel

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Skup
VIIIth Dry Cured Ham World Congress (VIIIe Congrès Mondial du Jambon Sec)

Mjesto i datum
Toulouse, Francuska, 25.06.2015. - 26.06.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
dry-cured ham; ¨Drniški pršut¨; physicochemical traits

Sažetak
The aim of the paper is to present some characteristics of raw material as well as of dry-cured ham ¨Drniški pršut¨- a traditional product from Drniš, a small town close to Adriatic see in Croatia. Based on 95% confidence, interval estimates of the means were 5.73– 5.78 for raw ham pH value (m.semimembranosus), 14.8–15.9 kg for raw ham weight and 11.4–12.2 kg for dressed ham weight. The overall seasoning loss of ripe ham was estimated in the interval between 40.7 and 41.7%, while physicochemical traits (m.semimembranosus) of ripe product were 0.781–0.805 for water activity (aw), 5.85–5.97 for pH value, 32.62–35.98 % for moisture and 5.96–6.26 % for salt content. The CIE L* and a* colour traits were 40.04-42.64 and 15.04-16.63, respectively.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA