Specifcities of "Uzicka" sausage produced in traditional way of manufacture

Abstract

This paper investigates traditional way of production of "uzicka" sausage manufactured in household Kacer situated at Zlatibor Mountain. Investigated parameters were climatic (relative humidity, temperature and air circulation) during production process – smoking, drying and ripening (fermentation) of the sausage, as well as overall acceptability of the fnal product. The results have shown the direct influence of geographic location, altitude, temperature, wind direction and strength and epiphytic micro flora from the raw material, on the ripening process and quality of the fnal product. Specifc weather conditions that can be measured during production process can vary signifcantly throughout the years, which is the main reason for nonstandardized quality typical for traditionally manufactured products. At the end of the production, samples of "uzicka" sausage taken from all three fermentations were evaluated with high grades during sensory analysis. However, it is also concluded that sensory and quality parameters are largely dependent on microclimatic conditions during the production process.