Production of semi-dry meat products

U radu je opisan cjelokupni tehnološki postupak proizvodnje određenih polutrajnih suhomesnatih proizvoda, a posebna pažnja je posvećena primjeni suvremenih tehnoloških postupaka injektiranja, tambliranja i termičke obrade u automatskim termo-dimnim komorama. U zaključku su usporedno prezentirane prednosti proizvodnje polutrajnih suhomesnatih proizvoda pomoću suvremenih tehnoloških postupaka u odnosu na klasične i to: drastično skraćenje procesa salamurenja, značajno povećanje roka održivosti, prirast na startnu masu, umjesto visokog kala, bolja organoleptička svojstva: boja, konzistencija, miris, a naročito okus (slanost i sočnost), niža kalorijska vrijednost, produktivnost, ekonomičnost i rentabilnost na zavidnoj visini.The paper describes the whole technological process of certain semi-dry meat products, while special attention has been paid to the application of modern technological procedures of brine injection, tumbling and thermal treatment in automatic thermo chambers. In conclusion, side by side have been presented the advantages of production of semi-dry meat products with modern technological procedures in comparison with classical ones, which included drastically reduced pickling time, significantly increased shelf life, yield instead of ooking loss, and better organoleptic properties: colour, consistency, aroma, and especially taste (saltiness and juiciness), lower calories value, productivity, with economy and cost effectiveness being on the considerable level