Leona Puljić, Brankica Kartalović, Jozo Grabovac, Marija Jukić-Grabovac, Dragan Kovačević, Jelena Petrović, Krešimir Mastanjević
Abstract:Th is paper presents the results of chemical composition and microbiological safety testing of dry cured meat products, fermented and semi-dry or pasteurized sausages produced by several meat industries from Herzegovina. In the period from 2016 to 2018, a total of 85 meat products were sampled.Th ese included 20 samples of fermented pork sausages, 10 samples of dry-cured pork loin, 5 samples of dry-cured pork neck and 50 samples of heat-treated sausages. Quality control testing of the samples included determin…
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