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...

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Autores principales:	Karabasil Nedjeljko, Bošković Tamara, Tomašević Igor, Vasilev Dragan, Dimitrijević Mirjana, Katanić Nenad, Antić Dragan
Formato:	article
Lenguaje:	EN
Publicado:	Sciendo 2018
Materias:	food traditional hygiene safety management flexibility Veterinary medicine SF600-1100
Acceso en línea:	https://doaj.org/article/de602678c7b045c1ba816eba3616c999
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spelling	oai:doaj.org-article:de602678c7b045c1ba816eba3616c9992021-11-17T21:27:53ZProduction of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives1820-744810.2478/acve-2018-0031https://doaj.org/article/de602678c7b045c1ba816eba3616c9992018-12-01T00:00:00Zhttps://doi.org/10.2478/acve-2018-0031https://doaj.org/toc/1820-7448The 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.Karabasil NedjeljkoBošković TamaraTomašević IgorVasilev DraganDimitrijević MirjanaKatanić NenadAntić DraganSciendoarticlefoodtraditionalhygienesafetymanagementflexibilityVeterinary medicineSF600-1100ENActa Veterinaria, Vol 68, Iss 4, Pp 373-390 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	food traditional hygiene safety management flexibility Veterinary medicine SF600-1100
spellingShingle	food traditional hygiene safety management flexibility Veterinary medicine SF600-1100 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
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.
format	article
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
title	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_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_sort	production of traditional meat products in small and micro establishments in serbia: current status and future perspectives
publisher	Sciendo
publishDate	2018
url	https://doaj.org/article/de602678c7b045c1ba816eba3616c999
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
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Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives

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