Mistakes when drying meat

Suhomesnati proizvodi gotovo u svim slučajevima prolaze niz tehnoloških faza prerade, pa u tim fazama treba očekivati greške na njima i kasnije za vrijeme skladištenja ili u prometu. Pogreške nastaju u boji, okusu, mirisu, konzistenciji i ostalim organoleptičkim svojstvima. Promjene su vezane pretežno za pogreške u tehnologiji proizvodnje, a često za kvalitetu sirovine i način čuvanja. Svako odvajanje od specifičnih svojstava gotova proizvoda treba smatrati greškom. O intenzitetu utvrđenih grešaka ovisi ocjena tržišne kakvoće i upotrebljivosti proizvoda za prehranu ljudsku. Suhomesnati proizvodi najčešće pokazuju istodobno više grešaka nastalih zbog djelovanja različitih čimbenika. U slučajevima kada su promjene jače izražene proizvod je neupotrebljiv i štetan za prehranu ljudi. Upravo zbog toga aktualizira potrebu veterinarske struke s problematikom kontrole proizvodnje i prometa suhomesnatih proizvoda.Dried meat products in almost all cases pass through several phases of technological processing, so you can expect some mistakes to appear during processing itself, or later during storing or transport. The mistakes can occur in color, taste, aroma or consistency and other organoleptic features. Changes connected with the mistake are usually the ones in the technology of production, and often are the result of the quality of raw material and the way of keeping. Any difference from the specific features of the finalized product should be considered a mistake. The grade of the market quality will depend on the intensity of the stated mistakes. Dried meat products can show more mistakes at the same time, which depends on the influence of more factors. In case there are strongly featured mistakes, the product is useless and bad in human feeding and health. That is why these problems make the need of veterinary inspection in both control of the production and circulation of dried meat products