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undergraduate thesis
Pršuti zaštićeni oznakom izvornosti na razini Europske unije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:250188
Domitrović, Darija
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

Domitrović, D. (2017). Pršuti zaštićeni oznakom izvornosti 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:109:250188

Domitrović, Darija. "Pršuti zaštićeni oznakom izvornosti na razini Europske unije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:250188

Domitrović, Darija. "Pršuti zaštićeni oznakom izvornosti na razini Europske unije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:250188

Domitrović, D. (2017). 'Pršuti zaštićeni oznakom izvornosti 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:109:250188

Domitrović D. Pršuti zaštićeni oznakom izvornosti na razini Europske unije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:250188

D. Domitrović, "Pršuti zaštićeni oznakom izvornosti na razini Europske unije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:250188

Metadata
TitlePršuti zaštićeni oznakom izvornosti na razini Europske unije
Title (english)Prosciuttos with a protected designation of origin in the European Union
AuthorDarija Domitrović
MentorKrešimir Mastanjević (mentor)
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 country2017-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu objasnili smo značenje oznake izvornosti, te proizvodnju najpoznatijih pršuta s oznakom izvornosti na razini Europske unije. U Hrvatskoj je to Istarski pršut, visoke kvalitete proizveden na tradicionalan način. Proizvodnja ovog pršuta je jedinstvena u svijetu. Skidanje kože i potkožnog masnog tkiva, te sušenje na zraku razlikuje ga od ostalih pršuta. Jedan od najpoznatijih pršuta u svijetu je iberijski pršut. To su pršuti proizvedeni od pasmine Iberijske svinje, te nose imena po pokrajinama gdje se proizvode. Kao što su: Guijuelo, Jamón de Huelva, Dehesa de Extremadurana na jugozapadu Španjolske i Teruel na sjeveroistoku te portugalski pršuti Presunto do Alentejo i Presunto de Barrancos. Uz bok iberijskom pršutu stoje Talijanski pršuti, od kojih je najpoznatiji Parma pršut na kojeg otpada 80 % ukupne proizvodnje. Oznaka izvornosti za sve ove pršute znači povećanje tržišne vrijednosti, vrhunsku kvalitetu, zaštitu od krivotvorenja, te razvoj gospodarstava na kojima se proizvode.
Abstract (english)
In this paper, we have explained the meaning of the original designation and the production of the most famous prosciutto with a designation of origin at the European Union level. In Croatia this is the Istrian prosciutto, of high quality produced in the traditional way. The production of this prosciutto is unique in the world. Removal of skin and subcutaneous fat tissue, and air-drying differs from other prosciutto. One of the most famous prosciutto in the world is the Iberian prosciutto. These are prosciutto produced from the Iberian pig breed, and carry names in the provinces where they are produced. Such as spanish: Guijuelo, Jamón de Huelva, Dehesa de Extremadura in the southwest of Spain Teruel in the northeast and Portuguese Presunto do Alentejo and Presunto de Barrancos. Along with Iberian prosciutto are Italian prosciuttos. The most famous Italian prosciutto is Parma prosciutto, which accounts for 80% of the total Italian production. The protection of designation of origin for all these prosciuttos means the increase in market value, top quality, protection from counterfeiting and the development of the economies in which they are produced.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:250188
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
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Created on2018-01-12 14:36:47