Production characteristics and safety parameters of Sremska ham

  • Aleksandra Nikolic Institute of Meat Hygiene and Technology
  • Vesna Djordjevic Institute of Meat Hygiene and Ttechnology
  • Branko Velebit Institute of Meat Hygiene and Technology
  • Vlado Teodorovic University in Belgrade - Faculty of Veterinary Medicine
  • Nevena Ilic University in Belgrade - Faculty of Veterinary medicine
  • Spomenka Djuric University in Belgrade - Faculty of Veterinary Medicine
  • Dragan Vasilev University in Belgrade - Faculty of Veterinary Medicine
Keywords: traditional meat products, food safety, Sremska ham

Abstract

 

A b s t r a c t: Sremska ham is a traditional dry-cured meat product manufactured by salting, smoking and drying pork hams in a mainly natural environment. The traditional production process of cured ham in Srem region (Vojvodina, Serbia) is standardized and adjusted to good manufacturing and good hygiene practice procedures. Quality parameters for Sremska ham are well defined, and include  mass, ripening time, flavour etc., in order to attain product with standardized and well recognized quality. Sremska ham is produced from pork meat obtained from healthy, well rested, late maturing animals, mass 120 to 150kg. Hams are dry salted and the process itself lasts for 4 to 6 weeks depending on the ham mass. Meat selection based on pH is of great importance in order to achieve proper salt diffusion in ham. Salt diffusion occurs in the desired manner only if the pH of the meat is less than 6.0. Biohazards which can occur during the production of Sremska ham are Clostridium botulinum spores, if conditions for their germination and toxin production exist, mycotoxin producing moulds, and infestation by insect larvae. Those hazards can be eliminated or reduced by maintaining a low temperature during the critical production stages and ensuring sufficient salt content to inhibit C. botulinum growth. Moulds and insects are controlled by maintaining appropriate storage conditions. The manufacturing process of Sremska ham should be based on HACCP principles, while preserving the traditionality of the process.

Published
2017-04-27
How to Cite
Nikolic, A., Djordjevic, V., Velebit, B., Teodorovic, V., Ilic, N., Djuric, S., & Vasilev, D. (2017). Production characteristics and safety parameters of Sremska ham. Scientific Journal "Meat Technology", 57(2), 126-131. Retrieved from https://journalmeattechnology.com/index.php/meat_technology/article/view/24
Section
Review paper