TY  - CONF
AU  - Simunović, S.
AU  - Djordjević, Vesna
AU  - Bogdanović, S.
AU  - Dimkić, Ivica
AU  - Stanković, S.
AU  - Novaković, Saša
AU  - Tomašević, Igor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5014
AB  - "Pirot ironed" is a traditional Serbian dry-fermented sausage manufactured in the southeast of Serbia. The changes in the chemical attributes of Pirot ironed sausage were followed during ripening. Samples were taken on the processing days 0, 7, 14, 21 and 28. Pirot ironed sausage was produced from the most valuable cuts of beef and chevon, without addition of starter cultures or fat tissues. Sausages were manufactured in a traditional drying/ripening chamber, where they were pressed every two days to acquire the typical flat form and to speed up the drying. The final water activity was 0.839. The lowest pH value recorded was 5.30 on the processing day 28. During ripening, the water content decreased significantly from 74.72% to 40.32%, while the protein and the fat amounts increased significantly from 19.12% to 45.79% and from 1.22% to 6.21%, respectively. Up to now, the properties of Pirot ironed sausage have not been recognized or published in scientific literature in spite of the long tradition and popularity of this meat product in Serbia.
PB  - IOP Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (Meatcon2019)
T1  - Changes in chemical attributes during ripening of traditional fermented sausage, "Pirot ironed"
VL  - 333
DO  - 10.1088/1755-1315/333/1/012100
ER  - 

@conference{
author = "Simunović, S. and Djordjević, Vesna and Bogdanović, S. and Dimkić, Ivica and Stanković, S. and Novaković, Saša and Tomašević, Igor",
year = "2019",
abstract = ""Pirot ironed" is a traditional Serbian dry-fermented sausage manufactured in the southeast of Serbia. The changes in the chemical attributes of Pirot ironed sausage were followed during ripening. Samples were taken on the processing days 0, 7, 14, 21 and 28. Pirot ironed sausage was produced from the most valuable cuts of beef and chevon, without addition of starter cultures or fat tissues. Sausages were manufactured in a traditional drying/ripening chamber, where they were pressed every two days to acquire the typical flat form and to speed up the drying. The final water activity was 0.839. The lowest pH value recorded was 5.30 on the processing day 28. During ripening, the water content decreased significantly from 74.72% to 40.32%, while the protein and the fat amounts increased significantly from 19.12% to 45.79% and from 1.22% to 6.21%, respectively. Up to now, the properties of Pirot ironed sausage have not been recognized or published in scientific literature in spite of the long tradition and popularity of this meat product in Serbia.",
publisher = "IOP Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (Meatcon2019)",
title = "Changes in chemical attributes during ripening of traditional fermented sausage, "Pirot ironed"",
volume = "333",
doi = "10.1088/1755-1315/333/1/012100"
}

Simunović, S., Djordjević, V., Bogdanović, S., Dimkić, I., Stanković, S., Novaković, S.,& Tomašević, I.. (2019). Changes in chemical attributes during ripening of traditional fermented sausage, "Pirot ironed". in 60th International Meat Industry Conference (Meatcon2019)
IOP Publishing Ltd, Bristol., 333.
https://doi.org/10.1088/1755-1315/333/1/012100

Simunović S, Djordjević V, Bogdanović S, Dimkić I, Stanković S, Novaković S, Tomašević I. Changes in chemical attributes during ripening of traditional fermented sausage, "Pirot ironed". in 60th International Meat Industry Conference (Meatcon2019). 2019;333.
doi:10.1088/1755-1315/333/1/012100 .

Simunović, S., Djordjević, Vesna, Bogdanović, S., Dimkić, Ivica, Stanković, S., Novaković, Saša, Tomašević, Igor, "Changes in chemical attributes during ripening of traditional fermented sausage, "Pirot ironed"" in 60th International Meat Industry Conference (Meatcon2019), 333 (2019),
https://doi.org/10.1088/1755-1315/333/1/012100 . .