Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives
2018
Authors
Karabasil, NedjeljkoBosković, Tamara
Tomašević, Igor
Vasilev, Dragan
Dimitrijević, Mirjana
Katanić, Nenad
Antić, Dragan
Article (Published version)
Metadata
Show full item recordAbstract
The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review pape...r analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.
Keywords:
food / traditional / hygiene / safety / management / flexibilitySource:
Acta Veterinaria-Beograd, 2018, 68, 4, 373-390Publisher:
- Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-31034)
- Research on pharmacological characteristics of antimicrobial agents, introduction of new technological solutions and alternative prophylactic methods with the purpose to improve control of infectious animal disease (RS-31071)
DOI: 10.2478/acve-2018-0031
ISSN: 0567-8315
WoS: 000456859500001
Scopus: 2-s2.0-85060933194
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Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Karabasil, Nedjeljko AU - Bosković, Tamara AU - Tomašević, Igor AU - Vasilev, Dragan AU - Dimitrijević, Mirjana AU - Katanić, Nenad AU - Antić, Dragan PY - 2018 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4673 AB - The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization. PB - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd T2 - Acta Veterinaria-Beograd T1 - Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives EP - 390 IS - 4 SP - 373 VL - 68 DO - 10.2478/acve-2018-0031 ER -
@article{ author = "Karabasil, Nedjeljko and Bosković, Tamara and Tomašević, Igor and Vasilev, Dragan and Dimitrijević, Mirjana and Katanić, Nenad and Antić, Dragan", year = "2018", abstract = "The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.", publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd", journal = "Acta Veterinaria-Beograd", title = "Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives", pages = "390-373", number = "4", volume = "68", doi = "10.2478/acve-2018-0031" }
Karabasil, N., Bosković, T., Tomašević, I., Vasilev, D., Dimitrijević, M., Katanić, N.,& Antić, D.. (2018). Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives. in Acta Veterinaria-Beograd Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 68(4), 373-390. https://doi.org/10.2478/acve-2018-0031
Karabasil N, Bosković T, Tomašević I, Vasilev D, Dimitrijević M, Katanić N, Antić D. Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives. in Acta Veterinaria-Beograd. 2018;68(4):373-390. doi:10.2478/acve-2018-0031 .
Karabasil, Nedjeljko, Bosković, Tamara, Tomašević, Igor, Vasilev, Dragan, Dimitrijević, Mirjana, Katanić, Nenad, Antić, Dragan, "Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives" in Acta Veterinaria-Beograd, 68, no. 4 (2018):373-390, https://doi.org/10.2478/acve-2018-0031 . .