Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives
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 apprec...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2018-12-01
|
| Series: | Acta Veterinaria |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/acve-2018-0031 |
| _version_ | 1818856609292484608 |
|---|---|
| author | Karabasil Nedjeljko Bošković Tamara Tomašević Igor Vasilev Dragan Dimitrijević Mirjana Katanić Nenad Antić Dragan |
| author_facet | Karabasil Nedjeljko Bošković Tamara Tomašević Igor Vasilev Dragan Dimitrijević Mirjana Katanić Nenad Antić Dragan |
| author_sort | Karabasil Nedjeljko |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-19T08:27:13Z |
| format | Article |
| id | doaj.art-de602678c7b045c1ba816eba3616c999 |
| institution | Directory Open Access Journal |
| issn | 1820-7448 |
| language | English |
| last_indexed | 2024-12-19T08:27:13Z |
| publishDate | 2018-12-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Acta Veterinaria |
| spelling | doaj.art-de602678c7b045c1ba816eba3616c9992022-12-21T20:29:17ZengSciendoActa Veterinaria1820-74482018-12-0168437339010.2478/acve-2018-0031Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future PerspectivesKarabasil Nedjeljko0Bošković Tamara1Tomašević Igor2Vasilev Dragan3Dimitrijević Mirjana4Katanić Nenad5Antić Dragan6University of Belgrade, Faculty of Veterinary medicine, Department of Food Hygiene and Technology, Bulevar oslobodjenja 18, 11000Belgrade, SerbiaMinistry of Agriculture, Forestry and Water Management, Veterinary Directorate, Veterinary Public Health Department, Omladinskih brigada 1, 11070Belgrade, SerbiaUniversity of Belgrade, Faculty of Agriculture, Department of Animal Origin Products Technology, Nemanjina 6, 11080Belgrade-Zemun, SerbiaUniversity of Belgrade, Faculty of Veterinary medicine, Department of Food Hygiene and Technology, Bulevar oslobodjenja 18, 11000Belgrade, SerbiaUniversity of Belgrade, Faculty of Veterinary medicine, Department of Food Hygiene and Technology, Bulevar oslobodjenja 18, 11000Belgrade, SerbiaMinistry of Agriculture, Forestry and Water Management, Nemanjina 22-26, 11000Belgrade, SerbiaUniversity of Liverpool, Faculty of Health and Life Sciences, Institute of Veterinary Science, Leahurst, Neston, CH64 7TE, United KingdomThe 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.https://doi.org/10.2478/acve-2018-0031foodtraditionalhygienesafetymanagementflexibility |
| spellingShingle | Karabasil Nedjeljko Bošković Tamara Tomašević Igor Vasilev Dragan Dimitrijević Mirjana Katanić Nenad Antić Dragan Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives Acta Veterinaria food traditional hygiene safety management flexibility |
| title | Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives |
| title_full | Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives |
| title_fullStr | Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives |
| title_full_unstemmed | Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives |
| title_short | Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives |
| title_sort | production of traditional meat products in small and micro establishments in serbia current status and future perspectives |
| topic | food traditional hygiene safety management flexibility |
| url | https://doi.org/10.2478/acve-2018-0031 |
| work_keys_str_mv | AT karabasilnedjeljko productionoftraditionalmeatproductsinsmallandmicroestablishmentsinserbiacurrentstatusandfutureperspectives AT boskovictamara productionoftraditionalmeatproductsinsmallandmicroestablishmentsinserbiacurrentstatusandfutureperspectives AT tomasevicigor productionoftraditionalmeatproductsinsmallandmicroestablishmentsinserbiacurrentstatusandfutureperspectives AT vasilevdragan productionoftraditionalmeatproductsinsmallandmicroestablishmentsinserbiacurrentstatusandfutureperspectives AT dimitrijevicmirjana productionoftraditionalmeatproductsinsmallandmicroestablishmentsinserbiacurrentstatusandfutureperspectives AT katanicnenad productionoftraditionalmeatproductsinsmallandmicroestablishmentsinserbiacurrentstatusandfutureperspectives AT anticdragan productionoftraditionalmeatproductsinsmallandmicroestablishmentsinserbiacurrentstatusandfutureperspectives |