TRADITION AND CONTEMPORATION IN THE PRODUCTION OF CRUDE DRIED MEAT PRODUCTS
Production of traditional raw – dried meat products in Bulgaria is a historical fact that is increasingly fades into the background of innovative technologies that massively enter the meat industry. That's besides the massive high-tech production and European framework which imposes certain standards in the production of this type of meat products. However, they remain favorites in the local market as it is considered a traditional food for the region. As foods with protected designations and traditional specialties guaranteed in the European register were entered Elena fillet, sausage Panagyurska, Rolle Trapezitza and Kaiser neck Thrace. Studies over the hygiene status and quality characteristics of various assortments of raw dried meat products are diverse and indicate possible problems arising from the specificity of the products and the continuous development of technology. This study examines the quality of meat raw materials, the role of microflora in meat available and the impact of the added starter cultures in the production of fast ripening raw dried meat products as a key factor in maintaining the identity and authority of traditional Bulgarian food.
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