Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives

Abstract

The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.

Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage

“…The application of Good Manufacturing Practice and Good Hygiene Practice in the traditional production of dry‐fermented sausages is essential for the product safety and quality (Karabasil et al., 2018). Shalaby (1996) suggested levels of tyramine (100–800 mg/kg), histamine (50–100 mg/kg), and phenylethylamine (<30.0 mg/kg) as indicators of Good Manufacturing Practice.…”

“…Hygiene Practice in the traditional production of dry-fermented sausages is essential for the product safety and quality (Karabasil et al, 2018). Shalaby (1996)…”

Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation

“…The day of slaughter has been identified as one of the most stressful stages in a pig's life, which negatively affects pig health, welfare, carcass characteristics, and meat quality [1][2][3][4][5]. This is because pigs are inevitably exposed to handling, loading, transportation, unloading, adverse weather conditions, mixing with unfamiliar animals, and physical and emotional stress owing to the new accommodation [6].…”

What is Meat in Serbia?

“…Serbia's meat production industry is dominated mainly by small and medium-sized farms, which often use traditional farming methods and raise livestock on pasture (Karabasil et al, 2018). However, larger commercial farms have emerged in recent years, which use more modern farming methods and technologies to increase efficiency and productivity.…”