Tradition of smoked meat production on Zlatibor region, Serbia, has
been handed down over centuries and has become a trademark of
the region. The purpose of this study was to assess changes in
chemical composition, fatty acids profiles as well as sensory properties
of beef and pork ham. Ham was produced in traditional and
industrial manner by two different meat operators located in the
Zlatibor region.
From the nutritional point of view, the obtained results indicate that
smoked beef and pork ham could not be considered as low fat foods
(fat content was ranging from 3.34 to 10.54%).
The ratio of (MUFA + PUFA) to SFA in smoked beef ham ranged between
0.84 and 1.33, while PUFA to SFA ratio ranged from 0.11 to
0.15. In case of smoked pork ham this ratio was between 1.35 and
1.70 for (MUFA + PUFA) to SFA, and from 0.16 to 0.38 for PUFA to
SFA. Σn-6/Σn-3 ratio (2.84 to 15.81) in smoked beef ham was lower
than in pork ham (17.11 to 38.57). The sensory quality of smoked
meat ...products was evaluated with DLG award in gold (5 products)
and silver (1 product).
Keywords:
Smoked Ham / Chemical Composition / Fatty Acids / Sensory Properties
TY - JOUR
AU - Djinović, Jasna
AU - Popović, Aleksandar R.
AU - Ristić, Milan
AU - Freudenreich, Peter
AU - Spirić, Aurelija
AU - Saičić, Snežana
PY - 2009
UR - http://cherry.chem.bg.ac.rs/handle/123456789/5066
AB - Tradition of smoked meat production on Zlatibor region, Serbia, has
been handed down over centuries and has become a trademark of
the region. The purpose of this study was to assess changes in
chemical composition, fatty acids profiles as well as sensory properties
of beef and pork ham. Ham was produced in traditional and
industrial manner by two different meat operators located in the
Zlatibor region.
From the nutritional point of view, the obtained results indicate that
smoked beef and pork ham could not be considered as low fat foods
(fat content was ranging from 3.34 to 10.54%).
The ratio of (MUFA + PUFA) to SFA in smoked beef ham ranged between
0.84 and 1.33, while PUFA to SFA ratio ranged from 0.11 to
0.15. In case of smoked pork ham this ratio was between 1.35 and
1.70 for (MUFA + PUFA) to SFA, and from 0.16 to 0.38 for PUFA to
SFA. Σn-6/Σn-3 ratio (2.84 to 15.81) in smoked beef ham was lower
than in pork ham (17.11 to 38.57). The sensory quality of smoked
meat products was evaluated with DLG award in gold (5 products)
and silver (1 product).
PB - Deutscher Fachverlag GmbH
T2 - Fleischwirtschaft International
T1 - Fatty Acid Composition of Traditional Beef and Pork Ham from Serbia
VL - 24
IS - 4
SP - 52
EP - 55
UR - https://hdl.handle.net/21.15107/rcub_cherry_5066
ER -
@article{
author = "Djinović, Jasna and Popović, Aleksandar R. and Ristić, Milan and Freudenreich, Peter and Spirić, Aurelija and Saičić, Snežana",
year = "2009",
abstract = "Tradition of smoked meat production on Zlatibor region, Serbia, has
been handed down over centuries and has become a trademark of
the region. The purpose of this study was to assess changes in
chemical composition, fatty acids profiles as well as sensory properties
of beef and pork ham. Ham was produced in traditional and
industrial manner by two different meat operators located in the
Zlatibor region.
From the nutritional point of view, the obtained results indicate that
smoked beef and pork ham could not be considered as low fat foods
(fat content was ranging from 3.34 to 10.54%).
The ratio of (MUFA + PUFA) to SFA in smoked beef ham ranged between
0.84 and 1.33, while PUFA to SFA ratio ranged from 0.11 to
0.15. In case of smoked pork ham this ratio was between 1.35 and
1.70 for (MUFA + PUFA) to SFA, and from 0.16 to 0.38 for PUFA to
SFA. Σn-6/Σn-3 ratio (2.84 to 15.81) in smoked beef ham was lower
than in pork ham (17.11 to 38.57). The sensory quality of smoked
meat products was evaluated with DLG award in gold (5 products)
and silver (1 product).",
publisher = "Deutscher Fachverlag GmbH",
journal = "Fleischwirtschaft International",
title = "Fatty Acid Composition of Traditional Beef and Pork Ham from Serbia",
volume = "24",
number = "4",
pages = "52-55",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5066"
}
Djinović, J., Popović, A. R., Ristić, M., Freudenreich, P., Spirić, A.,& Saičić, S.. (2009). Fatty Acid Composition of Traditional Beef and Pork Ham from Serbia. in Fleischwirtschaft International
Deutscher Fachverlag GmbH., 24(4), 52-55.
https://hdl.handle.net/21.15107/rcub_cherry_5066
Djinović J, Popović AR, Ristić M, Freudenreich P, Spirić A, Saičić S. Fatty Acid Composition of Traditional Beef and Pork Ham from Serbia. in Fleischwirtschaft International. 2009;24(4):52-55.
https://hdl.handle.net/21.15107/rcub_cherry_5066 .
Djinović, Jasna, Popović, Aleksandar R., Ristić, Milan, Freudenreich, Peter, Spirić, Aurelija, Saičić, Snežana, "Fatty Acid Composition of Traditional Beef and Pork Ham from Serbia" in Fleischwirtschaft International, 24, no. 4 (2009):52-55,
https://hdl.handle.net/21.15107/rcub_cherry_5066 .
