SVIBOR - Project code: 4-07-019


Strossmayerov trg 4, HR - 10000 ZAGREB
tel.: +385 1 459 44 44, fax: +385 1 459 44 69


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Project code: 4-07-019

Advances in Technology of Fermented Meat Products

Main researcher: ČAVLEK, BRANIMIR (7860)

Type of research: applied
Duration from: 01/01/91. to 12/31/95.

Papers on project (total): 0
Institution name: Prehrambeno-biotehnološki fakultet, Zagreb (58)
Department/Institute: Department of Food Technology Meat and Fish Technology
Address: Pierottijeva 6
City: 10000 - Zagreb, Croatia
Phone: 385 (1) 440 089
Fax: 385 (1) 418 230
Phone: 385 (1) 440 422
Phone: 385 (1) 443 884

Summary: Lately, in the assortmnet of meat products, increasing importance is given to various types of fermented products: dry and semidry sausages and dry cured meat products. In this production meat (muscles and fatty tissue) is a substrate in which, due to external factors, occur numerous processes caused or speeded up by the interaction of the natural active ingredients of the filling and additives. A consequence of these processes, which is directly related to kinetics of drying, is decomposition of proteins, lipids and other chemical compounds (sugar fermentation, formation of protein gel, colour development, changes in microorganisms, pH water activity, redox potential, etc). All these processes affect the properties of meat products. The aim of this research is to study and become familiar with the factors influencing the mechanism and dinamics of physico-chemical, biochemical and microbiological changes during conversion of the raw filling into the final product. This will expand the knowledge of scientific facts, and enable advancement of the existing production, expansion of assortment, improvement of quality and suitable presentation of products well known on the world market, but only party in this country.

Keywords: Fermanted meat products, Dry sausage, Semidry sausage, Dry-cured meat, Ripening, Starter culture of microorganisms, Ingredients

Research goals: The aim of this research is to study the influence and interaction of basic and supplementary raw materials, and production processes on the mechanism and dinamics of physico-chemical, biochemical and microbiological changes occurring during conversion of the raw filling i.e., meat, into the final fermented product. At the same time the influence on the quality and sensory properties of the products would be determined. The research would deal with two groups of products: fermented sausages and fermented meats, which are only partially known and treated in Croatia. The results of this research would contribute to improvements in the existing and the introduction of new technology, which would ensure an assortment of quality products in a more economical way. The scientific contribution of this study would be the expansion of knowledge related to kinetics of drying and processes occurring in the filling during conversion into a final product food stuff of high biological and nutritive value.

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Last update: 10/10/95