Characterization of the <i>Kranjska klobasa</i>
, a traditional slovenian cooked, cured, and smoked sausage from coarse ground pork

Polak, Tomaž; Polak, Mateja Lušnic; Tomović, Vladimir; Žlender, B.; Demšar, Lea

doi:10.1111/jfpp.13269

Cited by 7 publications

(5 citation statements)

References 11 publications

(18 reference statements)

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“…Due to their a multifunctioning property, the addition of phosphates, as well as their blend, is a standard practice in the meat industry. Phosphates increase the water-holding capacity and, consequently, reduce drip loss and cooking loss [58]. The most common categories of products that use phosphates are cooked sausages, hams, and other wholemuscle products.…”

Section: Phosphorus Content In Processed Meat Productsmentioning

confidence: 99%

The Intake of Phosphorus and Nitrites through Meat Products: A Health Risk Assessment of Children Aged 1 to 9 Years Old in Serbia

et al. 2022

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This study provides the data on dietary exposure of Serbian children to nitrites and phosphorus from meat products by combining individual consumption data with available analytical data of meat products. A total of 2603 and 1900 commercially available meat products were categorized into seven groups and analysed for nitrite and phosphorous content. The highest mean levels of nitrite content, expressed as NaNO2, were found in finely minced cooked sausages (40.25 ± 20.37 mg/kg), followed by canned meat (34.95 ± 22.12 mg/kg) and coarsely minced cooked sausages (32.85 ± 23.25 mg/kg). The EDI (estimated daily intake) of nitrites from meat products, calculated from a National Food Consumption Survey in 576 children aged 1–9 years, indicated that the Serbian children population exceeded the nitrite ADI (acceptable daily intake) proposed by EFSA (European Food Safety Authority) in 6.4% of children, with a higher proportion in 1–3-year-old participants. The mean phosphorus concentration varied from 2.71 ± 1.05 g/kg to 6.12 ± 1.33 g/kg in liver sausage and pate and smoked meat products, respectively. The EDI of phosphorus from meat products was far below the ADI proposed by EFSA, indicating that the use of phosphorus additives in Serbian meat products is generally in line with legislation.

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Section: Phosphorus Content In Processed Meat Productsmentioning

confidence: 99%

The Intake of Phosphorus and Nitrites through Meat Products: A Health Risk Assessment of Children Aged 1 to 9 Years Old in Serbia

et al. 2022

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“…Discarded animals can be used in cooked, smoked and/or fermented sausages, such as salami (beef, pork, sheep and goat meat, containing bacon), "krakauer" (sheep/goat and pork sausage), "iyoner " (a product with a composition similar to salami, but without undergoing fermentation), Vienna sausages, ham-type sausages and hamburgers. Another example is the traditional Slovenian sausage "Kranjska klobasa" smoked and cured with pork (Polak et al, 2017).…”

Section: Use Of Meat To Produce Meat Productsmentioning

confidence: 99%

Salting in the preparation of jerked beef meat with pork

et al. 2023

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Food processing allows a wide variation in the final quality of the product, which directly depends on the quality of the raw material used, the processing conditions, storage and commercialization. Salting, for example, is one of the oldest methods used to preserve meat. In the meat industry, the incorporation of salts into products is commonly used to improve dietary functionality and ensure food safety. Thus, the objective of this review was to understand that the discarded matrix meat can be used to make jerky meat, adding value to the final product. The processing of jerked beef is based on the osmotic dehydration process in counter flow, promoted by the penetration of salt with consequent exit of water from the inter and extra fibrillar compartments to the surface, with subsequent drying. At the same time, myosin denaturation occurs as a result of high temperatures, as well as myoglobin oxidation, promoted by salt, increasing the susceptibility to protein oxidation. The use of discarded animal meat to make jerky adds value to the by-product, improving sensory quality.

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“…As described by the European Commission, the “protected” status of this product is meant to protect the name and traditional processes used to create the sausage, while attributing it to a specific geographical region (Quality Schemes Explained, n.d.). Polak, Polak, Tomović, Žlender, and Demšar () found higher overall acceptability in protected samples; sensory characteristics, such as increased juiciness and intense flavor, contributed to the overall acceptability. The examples discussed above demonstrate the different methods for profiling smoked meats, however, both products are significantly different from more American‐style barbecue and neither provide information on possible outcomes caused by different smoking procedures.…”

Section: Introductionmentioning

confidence: 96%

“…Another example of smoked meat profiling is a study from Polak, Polak, Tomovic, Zlender, and Demsar () on Kranjska klobasa , a protected traditional Slovenian sausage product made from pork. The study compared the physicochemical analysis to sensory profiles of the products with the objective of better standardizing the products under their protected status.…”

Section: Introductionmentioning

confidence: 99%

Sensory and Consumer Evaluation of Smoked Pulled Pork Prepared Using Different Smokers and Different Types of Wood

Swaney‐Stueve

Talavera

Jepsen

et al. 2019

Journal of Food Science

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Smoked and barbecued meats have continued to gain popularity in recent years, however, no consensus exists on the best methods for preparation. Several smoker types and many varieties of wood are used for smoking meat in the restaurant industry and by amateur “pit‐masters.” In this research, pork was smoked with an outdoor offset smoker and an indoor electric smoker using four wood types: hickory, apple, oak, and mesquite. Descriptive and consumer acceptance tests were conducted to evaluate the different treatments and determine drivers of liking. Pork smoked with the offset smoker using hickory wood had the highest overall acceptance. Appearance characteristics, such as intensity of red color, were the top drivers of liking for the smoked pork product. Practical Application This research demonstrates the drivers of liking for smoked pork products commonly found in American barbecue, specifically Kansas City‐style barbecue. The results have application in both retail and restaurant environments and can be used to produce an optimized smoked pork product.

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Characterization of the Kranjska klobasa , a traditional slovenian cooked, cured, and smoked sausage from coarse ground pork

Cited by 7 publications

References 11 publications

The Intake of Phosphorus and Nitrites through Meat Products: A Health Risk Assessment of Children Aged 1 to 9 Years Old in Serbia

The Intake of Phosphorus and Nitrites through Meat Products: A Health Risk Assessment of Children Aged 1 to 9 Years Old in Serbia

Salting in the preparation of jerked beef meat with pork

Sensory and Consumer Evaluation of Smoked Pulled Pork Prepared Using Different Smokers and Different Types of Wood

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