Faculty of Biotehnical Science, University St.Kliment Ohridski Bitola, Bitola, North Macedonia
Faculty of Agriculture, Goce Delcev University, Shtip, North Macedonia
Srem sausage belongs to the group of durable delicatessen products whose production is known since a long time ago. It is produced by selected recipe at precisely determined tehnical characteristics of the maturation chamber. The change of relative humidity, air temperature during the maturation and changes of pH values in the stuffing mass has been analyzed Also the difference in the mass of the Srem sausage has been determined at the begining and the end of maturation. The bacteriological state and organoleptic characteristics are examined.The processed data of changes are given in a tabular display.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.