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undergraduate thesis
Pršuti zaštićeni oznakom zemljopisnog podrijetla na razini Europske unije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:164551
Galić, Antonela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Galić, A. (2016). Pršuti zaštićeni oznakom zemljopisnog podrijetla na razini Europske unije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:164551

Galić, Antonela. "Pršuti zaštićeni oznakom zemljopisnog podrijetla na razini Europske unije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:164551

Galić, Antonela. "Pršuti zaštićeni oznakom zemljopisnog podrijetla na razini Europske unije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:164551

Galić, A. (2016). 'Pršuti zaštićeni oznakom zemljopisnog podrijetla na razini Europske unije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:164551

Galić A. Pršuti zaštićeni oznakom zemljopisnog podrijetla na razini Europske unije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 April 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:164551

A. Galić, "Pršuti zaštićeni oznakom zemljopisnog podrijetla na razini Europske unije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:164551

Metadata
TitlePršuti zaštićeni oznakom zemljopisnog podrijetla na razini Europske unije
Title (english)Prosciuttos protected by landmark origin at the European Union level
AuthorAntonela Galić
MentorKrešimir Mastanjević (mentor)
Committee memberKrešimir Mastanjević (predsjednik povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2016-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovome radu o pršutima zaštićenim na razini Europske unije objašnjeni su proizvodni procesi Dalmatinskog pršuta, Krčkog pršuta i Drniškog pršuta. Kako bi se proizvodni procesi bolje objasnili bilo je potrebno opisati povijesni razvoj svakog proizvoda, pravilan odabir sirovine i dodataka, pravilnu primjenu i redoslijed tehnoloških postupaka. Dalmatinski pršut je hrvatski gastronomski specijalitet nastao soljenjem, dimljenjem i sušenjem na buri butova svinje. Krčki pršut je trajan suhomesnati proizvod od svinjskog buta, bez zdjeličnih kostiju, suho soljen morskom soli i začinima, sušen na zraku bez dimljenja te podvrgnut procesima sušenja i zrenja u trajanju od najmanje godinu dana. Drniški pršut je proizvod koji nastaje na način da se butovi svinja prvo sole suhom morskom soli zatim prešaju, dime te naposljetku suše na vjetru (bura i jugo). Nadalje, u radu su opisani ostali pršuti zaštićeni oznakom zemljopisnog podrijetla na razini Europske unije.
Abstract (english)
In this paper, about prosciuttos protected on the European Union level are explained production processes of Dalmatian prosciutto, Prosciutto of Krk and Prosciutto of Drniš. To better explain production processes it was necessary to explain historical development of each product, proper selection of raw materials and additives, proper application and the sequence of technological processes. Dalmatian prosciutto is croatian gastronomical specialty created by salting, smoking and drying on wind a pigs thigh. Prosciutto of Krk is permanent cured product of pigs thigh, without pelvis bones, dry salting with sea salt and spices, dried on air without smoking then subjected to drying and ripening in duration at least a year. Prosciutto of Drniš is product made in the way that firstly pigs thighs are salting with dry sea salt then pressed, smoked and ultimately dried on the wind (bura and jugo). Further on, in paper are described other prosciuttos protected by landmark origin on the European Union level.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:164551
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2016-12-14 09:21:27