@article{
author = "Stamenković, Tadija and Živković, Dušan and Perunović, Marija and Jovanović, Marijana",
year = "2006",
abstract = "This paper presents the main characteristics of Dry Cured Pork Shoulder and Boneless Dry Cured Pork Shoulder prepared using traditional procedure of salting, smoking and drying. Dry Cured Pork Shoulder was prepared from shoulders with shanks (without foots), with skin, subcutaneous fatty tissue, meat and bones. Shoulders originated from white meat breeds of pigs of 100 kg live weight. Shoulders were salted 30 days at 6°C, and dried with occasional smoking 108 days at 10°C to 15°C. Smoking was done every 7th day for 1h at 15°C to 30°C. Weight loss during salting was 3.07%, and during smoking and drying 29.72%. Dry Cured Pork Shoulder contains meat of butt and blade 56.89%, and shank 7.70%. Meat at cross section and meat slices are light red to red color, with odor on smoke and meat in the fermentation phase and moderate to expressed saltiness. Meat slices contained: water (moisture) 59.20%, proteins 26.60%, fatty tissue 6.61% and NaCl 6.70%. Boneless Dry Cured Pork Shoulder was prepared with shaped pieces of butt meat (M. quinticeps (triceps) brachii) and meat from blade bones (M. supraspinatus and M. infraspinatus) with accompanying parts of other muscles, subcutaneous fatty tissue and skin of 1.945 kg weight. Shaped pieces of meat from blade bones originated from white meat breeds of pigs of approximately 100 kg live weight. Shaped pieces of shoulder were salted 30 days at 6°C, and dried with occasional smoking 77 days at 10°C to 15°C. Smoking was done every 7th day 1 h at 15°C to 30°C. Salting, smoking and drying of the shaped pieces of meat from shoulders was done at the same time as the shoulders intended for production of Dry Cured Pork Shoulder. Weight loss during preparation of Boneless Dry Cured Pork Shoulder were 2.05% at salting, and 43.54% at smoking and drying. Boneless Dry Cured Pork Shoulder contains meat 79.23%, subcutaneous fatty tissue 13.20% and skin 7.55%. Meat at cross section and meat slices of Boneless Dry Cured Pork Shoulder are of intensive red color with dark red tone, of aromatic smell of smoke and fermented dry meat and temperate to expressed saltiness. Meat slices of Boneless Dry Cured Pork Shoulder contained: water (moisture) 50.33%, proteins 33.04%, fatty tissue 7.81% and NaCl 7.52%., U ovom radu su prikazane osnovne odlike suve svinjske plećke i suve svinjske plećke bez kostiju spravljenih tradicionalnim postupkom soljenja, dimljenja i sušenja. Pri spravljanju suve svinjske plećke upotrebljene su plećke sa podlakticama (bez nogica), sa kožicom, potkožnim masnim tkivom, mesom i kostima. Plećke su poticale od belih mesnatih rasa svinja mase pre klanja oko 100 kg. Soljenje plećki je trajalo 30 dana pri 6°C, a sušenje sa povremenim dimljenjem 108 dana pri 10°C do 15°C. Dimljenje je bilo svakog 7. dana u trajanju 1h pri 15°C do 30°C. Gubici mase tokom soljenja iznosili su 3,07%, a u toku dimljenja i sušenja 29,72%. Suva svinjska plećka sadrži meso nadlaktice i lopatice 56,89%, i meso podlaktice 7,70%. Meso na preseku i naresci mesa su svetlocrvene do crvene boje, sa mirisom na dim i meso u fazi fermentacije i umerene do izražene slanosti. Naresci mesa sadrže: vode (vlage) 59,20%, proteina 26,60%, masti 6,61% i NaCl 6,70%. Pri spravljanju suve svinjske plećke bez kostiju upotrebljeni su oblikovani komadi mesa nadlaktice (M. quinticeps (triceps) brachii) i lopatice (M. supraspinatus i M. infraspinatus) sa pripadajućim delovima ostalih mišića, potkožnim masnim tkivom i kožicom mase 1,945 kg. Oblikovani komadi mesa plećke su poticali od belih mesnatih rasa svinja mase pre klanja oko 100 kg. Soljenje oblikovanih komada mesa plećke je trajalo 30 dana pri 6°C, a sušenje sa povremenim dimljenjem 77 dana pri 10°C do 15°C. Dimljenje je bilo svakog 7. dana u trajanju 1 h pri 15°C do 30°C. Soljenje, dimljenje i sušenje oblikovanih komada mesa plećki bilo je istovremeno sa plećkama namenjenim za proizvodnju suve svinjske plećke. Pri spravljanju suve svinjske plećke bez kostiju utvrđeni su gubici mase tokom soljenja 2,05%, a tokom dimljenja i sušenja 43,54%. Suva svinjska plećka bez kostiju sadrži mesa 79,23%, potkožnog masnog tkiva 13,20% i kožica 7,55%. Meso na preseku i naresci mesa suve svinjske plećke bez kostiju su intenzivne crvene boje sa zatvoreno crvenim tonom, aromatičnog mirisa na dim i fermentisano suvo meso i umerene do naglašene slanosti. Naresci mesa suve svinjske plećke bez kostiju sadrže: vode (vlage) 50,33%, proteina 33,04%, masti 7,81% i NaCl 7,52%.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Main characteristics of dry cured pork shoulder and boneless dry cured pork shoulder prepared using traditional procedure of salting, smoking and drying, Osnovne odlike suve svinjske plećke i suve svinjske plećke bez kostiju spravljene tradicionalnim postupkom soljenja, dimljenja i sušenja",
pages = "193-183",
number = "5-6",
volume = "47",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1155"
}
