Utjecaj brenda na tržišnu prihvatljivost određenog prehrambenog proizvoda

Brand doesn’t play quite good role in BiH market, and it has not been sufficiently researched neither has it been implemented to the required level. In the period of globalization and opening towards the neighbor countries, when the local products are faced with strong worldwide known brands, which have taken a part of their market share. In the case of food products and their quality, consumer focused on tradition and quality products, and marketing. Bearing in mind all the above mentioned domestic producers must implement appropriate marketing approach; the focus should be building a brand as a primary means of product differentiation. To confirm this is done the research aimed to test the influence of brand on the market acceptability of the sensory analysis of organized instant drinks (brand “Cedevita”, “Vitella” domestic instant drink “Nova Vita “). Instant drinks are prepared according to instructions on the packaging, and are served in plastic cups. Sensory testing was conducted in the laboratories of the Faculty of Agriculture and Food Sciences – University of Sarajevo, and the panel was composed of 26 trained assessors. Auditors have used the “open” and “closed” method of testing. Primary data were collected through the jury leaves. Factorial analysis revealed a statistically significant impact of the brand on sensory evaluation of beverages examined. They conclude that brand ‘’Cedevita” had an impact on assessors, because in open tasting obtained significantly higher ratings. If we look at the non / existence of brands in BiH and the causes of this, we can say that small studies of this type can be useful to manufacturers who care about brand development in BiH.Pojam, značaj i uloga brenda u BiH nije dovoljno istražen, niti se primjena brendinga nalazi na željenom nivou. U periodu globalizacije i otvaranja prema zemljama u okruženju, domaći proizvođači suočili su se sa prodorom svjetski poznatih brendova koji su preuzeli dio njihovog tržišnog učešća. Kada je riječ o prehrambenim proizvodima i kvalitetu istih, potrošač je obično fokusiran na tradiciju i kvalitet proizvoda, gdje marketing igra važnu ulogu. Prema tome domaći proizvođači moraju primjeniti adekvatan marketinški pristup koji u fokusu ima izgradnju brenda kao osnovnog sredstva diferencijacije proizvoda i tržišne prihvatljivosti. Kao potvrda navedenog urađeno je istraživanje čiji je cilj bio provjeriti utjecaj brenda na tržišnu prihvatljivost kroz organizovanu senzornu analizu instant napitaka (brenda „Cedevita“, „Vitella“ i domaćeg instant napitka „Nova Vita“). Instant napici su pripremljeni prema upustvu na pakovanju, te servirani u plastične čaše. Senzorno ispitivanje provedeno je u laboratorijama Poljoprivredno- Prehrambenog fakulteta u Sarajevu, a ocjenjivanje je vršilo 26 educiranih ocjenivača. Ocenjivači su se koristili „otvorenom“ i „zatvorenom“ metodom ocjenjivanja. Primarni podaci prikupljeni su putem ocjenjivačkih listića. Ispitivanje je vršeno metodom bodovanja. Jednofaktorijalnom analizom utvrđen je statistički značajan utjecaj brenda na senzornu ocjenu ispitivanih napitaka. Došlo se do zaključka da je brend ‘’Cedevita’’ imao utjecaja na ocjenivače, jer su prilikom otvorene degustacije dobijene statistički značajno veće ocjene. Ako se osvrnemo na ne/postojanje brandova u BiH i na uzroke tome, možemo reći da i mala istraživanja tipa ovog mogu biti korisna proizvođačima kojima je stalo do razvijanje brenda u BiH

INFLUENCE OF SEX AND WEIGHT CATEGORIES OF SOME LAMBS SLAUGHTERHOUSE INDICATORS CROSSBREEDS

Na svjetskoj razini proizvodnja ovčjeg mesa u Bosni i Hercegovini je simbolična, ali je izrazito važna za potrebe potrošača lokalnog stanovništva. Uglavnom se svodi na proizvodnju mlade janjetine koju se primarno konzumira nakon pečenja na ražnju i znatno rjeđe kuhanu i pečenu u pećnici. Pasminski sastav je poprilično raznovrstan iako dominiraju različiti sojevi autohtone pramenke (vlašićka, kupreška, privorska, stolačka). Na području Istočne Bosne i Hercegovine, pored navedenih autohtonih pramenki uzgaja se i tzv. sjenička oplemenjena pramenka te različiti višepasminski križanci. Međutim, zastupljenost suvremenih usko selekcioniranih mesnih pasmina ovaca na području BiH je gotovo zanemariva. Za ovčarstvo na navedenim područjima karakteristična je proizvodnja janjetine bez primjene klasičnog tova janjadi, a na tržištu je najzastupljenija kategorija lakih i srednje teških janjećih trupova. Cilj ovog istraživanja bio je utvrditi randman i kalo hlađenja te utjecaj tjelesne mase janjadi neposredno prije klanja i spola na klaoničke pokazatelje janjadi. Utvrđen je statistički značajan utjecaj tjelesne mase janjadi prije klanja (P<0,05) na istraživane klaoničke pokazatelje, dok utjecaj spola nije bio statistički značajan. Utvrđena je pozitivna korelacija između tjelesne mase janjadi neposredno prije klanja i randmana ohlađenih trupova (P<0,05; P<0,01; P<0,001). Međutim, nije utvrđena statistički značajna korelacija između tjelesne mase janjadi i kala hlađenja.From the World’s stand point production of sheep meat in Bosnia and Herzegovina is very low but in the same time very important for local market. It is mainly based on producing lambs that are the most common for spit roasting. There are few different sheep species dominated with local pramenka sheep improved crossbreed sheep, also, there are: “vlašićka”, “kupreška”, “privorska”, and “stolačka”. On the eastern part of Bosnia and Herzegovina, beside pramenka sheep there are varieties of improved Sjenica crossbreeds. However, the presence of modern, primarily meat breeds in Bosnia and Herzegovina is negligible. The main characteristic of the sheep husbandry in mentioned areas is production of unweaned slaughter lambs excluding fattening period, thus producing light and medium weight carcasses. The aim of this study was to determine carcass percentage and chilling loss, and the effect of preslaughter weight and sex on the slaughter traits of lambs. The slaughter weight of animals significantly affected (P<0.05) slaughter traits, while sex did not significantly affect the dressing percentage and chilling loss

Karakterizacija kvalitativnih parametara „Visočkog sudžuka“ u cilju zaštite na nacionalnom nivou

The research carried out in this paper confirmed that the sensory analysis of "Visočki sudžuk" high quality.The results of the chemical analyzes showed that the average water content in the samples immediately after drying and smoke was 35,01%, fats 31,70%, protein 26.84%, ash 6.29%, NaCl 5.27%, pH was 5.21 and aw 0,80. The results of the microbiological analysis were in accordance with the applicable regulations.Provedenaistraživanja u ovom radu potvrdila su da jesenzornom analizom „Visočkog sudžuka“ konstatovan vrhunski kvalitet. Rezultati hemijskih analiza su pokazali da je prosječan sadržaj vode u uzorcima odmah nakon sušenja i dimljenja iznosio 35,01%, masti 31,70%, proteina 26,84%, pepela 6,29%, NaCl-a 5,27%, pH je iznosila 5,21 i aw 0,80. Mikrobiološkom analizom su ustanovljeni negativni nalazi na prisustvo Pravilnikom definisanih mikrokultura

GOOD HYGIENE PRACTICE IN FISHERIES AT THE SARAJEVO CANTON

Provođenje mjera dobre higijenske i sanitarne prakse nužno je u cilju osiguranja zdravstveno ispravne hrane. Dobra higijenska praksa određuje šta je potrebno da se učini u vezi sa čišćenjem i higijenom, kao i kada i ko treba provesti te poslove u cilju dobijanja što kvalitetnijeg proizvoda. Cilj ovog rada je da se izvrši ispitivanje dobre higijenske prakse u 6 ribarnica Sarajevskog kantona, te da se ustanovi fizičko-hemijski kvalitet prodavane ribe na tržištu Sarajevskog kantona. Analiza stanja ribarnica izvršena je uzimanjem briseva sa 5 različitih površina, u 6 ribarnica, te je prema Normativima mikrobiološke čistoće, mikrobiološka čistoća ribarnica okarakterisana kao dobra i prihvatljiva. Za utvrđivanje hemijskog sastava ribljeg mesa, istraživanjem je obuhvaćeno 30 uzoraka kalifornijske pastrmke. U okviru hemijskih pretraga, utvrđena je prosječna količina vode 72,85%, masti 5,55%, bjelančevina 19,62% i pepela 1,70%. Senzorna ocjena kvaliteta ribe ocijenjena je Quality Index Method testom (QIM) i svi su uzorci ocijenjeni kao svježa riba.Implementation of good hygiene measures and sanitation practices is necessary in order to ensure safe food. Good hygiene practice determines what is needed to be done regarding to cleaning and hygiene, as well as when and who should carry out these measures in order to ensure the best quality products. The aim of this study was to perform testing of good hygiene practices in six fisheries at the Sarajevo Canton, and to determine the physical and chemical quality of fish sold on the market of Sarajevo Canton. The analysis in fisheries included microbiological swab collection from five different surfaces, in six fisheries, and according to the Standards of microbiological cleanness, microbiological cleannessall fisheries were characterized as good and acceptable. Also, chemical analysis of nutritional composition of fish meat was performed, including 30 samples of California trout. The average contents were: water 72.85%, fat 5.55%, protein 19.62% and ash 1.70%. Sensory evaluation of fish samples was evaluated by Quality Index Method test (QIM), and all samples were evaluated as fresh fish

Qualità di lettiera per le capre dipendente dalla posizione anatomica

Sažetak Kozje meso je karakterističnog okusa i povoljnog kemijskog sastava, te se njegova konzumacija preporučuje kao dio zdrave prehrane. Kao namirnica animalnog podrijetla, bogata je bjelančevinama, vitaminima i mineralima, a količina masnoća, naročito kolesterola je niska. Po sastavu kozje meso je najsličnije kunećem mesu i piletini. Prednosti jarećeg mesa, osobito zbog male količine loja, posebno danas dolaze do izražaja kada se mijenjaju shvaćanja i navike potrošača. Meso odraslih koza manje se konzumira u svježem stanju (pečeno ili kuhano), a više nakon salamurenja i sušenja te u obliku različitih prerađevina,čisto ili pomiješano s drugim vrstama mesa. Cilj rada je bio istražiti senzorna, fizikalno-kemijska i mikrobiološka svojstva kozje stelje. U tu svrhu uzeti su uzorci s pet različitih anatomskih cjelina trupa. Senzorna i fizikalna ispitivanjima pokazala su da je kozja stelja po svom sastavu složen i specifičan proizvod. Kemijskim analizama uzoraka stelje utvrđene su značajne razlike u kemijskom sastavu uzoraka s različitih anatomskih pozicija. Prisutnost teških metala kao i mikrobiološka kvaliteta kozje stelje u okviru je zakonski propisanih normativa.Goat meat has a characteristic taste and favorable chemical composition, so its consumption is recommended as a part of a healthy diet. As foodstuff of animal origin, it is rich in proteins, vitamins and minerals and the content of fats, especially of cholesterol, is low. By its composition goat meat is the most similar to rabbit meat and chicken. Advantages of goat meat, especially due to its low content of tallow, nowadays especially come to the fore when attitudes and habits of consumers change. The meat of adult goats is consumed less in fresh condition (roasted or cooked) and more after brining and drying, and in the form of different products, pure or mixed with other kinds of meat. The goal of this paper was to research sensory, physical – chemical and microbiological characteristics of goat “stelja”. For this purpose there were taken samples from five different anatomical entities of carcass. Sensorial and physical researches have shown that goat “stelja” is a complex and specific product by its composition. Chemical analyses of “stelja” samples determined significant differences in chemical composition of samples from different anatomical positions. The presence of heavy metals, as well as microbiological quality of goat “stelja” is within the framework of legally prescribed norms.Zusammenfassung Ziegenfleisch hat einen spezifischen Geschmack und eine günstige chemische Zusammensetzung, dessen Konsumation als Teil der gesunden Ernährung empfohlen wird. Als Nahrungsmittel animaler Herkunft ist es reich an Eiweißstoffen, Vitaminen und Mineralen, während der Fettinhalt, besonders Cholesterol, niedrig ist. Der Zusammensetzung nach ist das Ziegenfleisch dem Kaninchen- und Hähnchenfleisch am ähnlichsten. Die Vorteile des Ziegenfleisches kommen wegen des kleinen Talginhaltes zum Ausdruck, besonders heutzutage wenn sich die Gewohnheiten und die Auffassung des Verbrauchers ändern. Das Fleisch der erwachsenen Ziegen wird weniger frisch (gebacken oder gekocht) konsumiert. Es wird mehr konsumiert nach dem Pöckeln und Trocknen, sowie in anderen Fleischprodukten, rein oder vermischt mit anderen Fleischsorten. Das Ziel dieser Arbeit war, sensorische, physikalisch-chemische und mikrobiologische Eigenschaften von Ziegenfleischprodukt „Stelja“ zu untersuchen. Zu diesem Zwecke wurden Proben von fünf verschiedenen anatomischen Teilen des Rumpfes genommen. Sensorische und physikalische Untersuchungen haben gezeigt, dass das Ziegenfleischprodukt „Stelja“ seiner Zusammensetzung nach ein spezifisches und komplexes Erzeugniss ist. Durch die chemische Analyse des Ziegenfleischproduktes „Stelja“ wurden bedeutende Unterschiede in chemischer Zusammensetzung der Muster von verschiedenen anatomischen Positionen festgestellt. Der Inhalt von schweren Metallen sowie die mikrobiologische Qualität von Ziegenfleischprodukt „Stelja“ waren im Rahmen der gesetzlich vorgeschriebenen Normativen.Sommario La carne di capra ha un sapore caratteristico e una favorevole composizione chimica, e il suo consumo si raccomanda come una parte importante della nutrizione sana. Essendo un alimentare d’origine animale, è ricca di proteine, vitamine, minerali, ed ha una percentuale bassa dei grassi, specialmente del colesterolo. Per quanto riguarda la sua composizione, la carne di capra è molto simile alla carne di coniglio e a quella di pollo. I vantaggi della carne di capretto, soprattutto per la scarsa quantità di lardo, saltano all’occhio specialmente oggi quando cambiano la percezione e le abitudini dei consumatori. La carne fresca di capre adulte viene consumata di meno (cotta o cotta al forno). Si consuma prevalentemente dopo la salamoia e l’essicamento e lavorata in varie forme e composizioni, pura o mista con altri tipi di carne. Lo scopo di quest’articolo era esaminare le caratteristiche sensoriche, fisico-chimiche e microbiologiche della lettiera per le capre. Perciò sono stati presi cinque campioni da cinque parti diverse dell’addome di capra. Gli esami sensorici e fisici hanno dimostrato che la lettiera per le capre è un prodotto unico secondo la sua composizione. Le analisi chimiche dei campioni di lettiera hanno rivelato le differenze notevoli nella composizione chimica dei campioni presi dalle diverse posizioni anatomiche

Mikrobiološki kvalitet mesnih prerađevina i analiza radnih površina

The microbiological safety and quality of meat products are important to producers and consumers and involve microbial contaminants on the final products. The swabs were obtained from workers hands, plank for meat cutting, and knifes in January and February 2016. Beef and sheep prosciutto and Sudžuk sausage sampling was also performed at the same locations in the same time as swabs sampling. In these meat products, aerobic mesophilic bacteria, yeast, molds, E. coli, Salmonella spp., and clostridia were determined. Higher level of contamination was obtained in January. Workers hands were highly contaminated with all examined bacteria, while in knife swabs lowest contamination level was detected. Higher level of meat products contamination was also noticed in January 2016. Aerobic mesophilic bacteria were most abundant in Sudžuk sausage samples, E. coli, yeasts and molds in sheep prosciutto, while Salmonella spp. and clostridia were not detected in any sample. Good microbiological quality of meat products was noticed.Mikrobiološka bezbjednost i kvalitet mesnih prerađevina su veoma značajni za proizvođače i potrošače, s obzirom na potencijalnu opasnost od njihove mikrobiološke kontaminacije. Brisevi su uzimani sa ruku radnika, dasaka za sječenje i noževa u januaru i februaru 2016. godine na pijaci Vogošća-Sarajevo. Uzorci pršute, stelje i sudžuka su uzeti iz istih objekata i u isto vrijeme kad i brisevi iz tih objekata. U ovim mesnim prerađevinama, određeno je prisustvo aerobnih mezofilnih bakterija, kvasaca, gljiva, E. coli, Salmonella spp. i klostridija. Veći stepen kontaminacije radnih površina zabilježen je u januarskom uzorkovanju. Ruke radnika su bile veoma kontaminirane svim ispitivanim bakterijama, dok su noževi za sječenje bili najmanje kontaminirani. I mesne prerađevine su bile više kontaminirane u januaru 2016. godine. Aerobne mezofilne bakterije su bile najzastupljenije u sudžuku, E. coli, kvasci i gljive u stelji, a Salmonella spp. i klostridije nisu detektovane ni u jednom uzorku, pa se može zaključiti da je sigurnost mesnih prerađevina dobra

Qualità di lettiera per le capre dipendente dalla posizione anatomica

Sažetak Kozje meso je karakterističnog okusa i povoljnog kemijskog sastava, te se njegova konzumacija preporučuje kao dio zdrave prehrane. Kao namirnica animalnog podrijetla, bogata je bjelančevinama, vitaminima i mineralima, a količina masnoća, naročito kolesterola je niska. Po sastavu kozje meso je najsličnije kunećem mesu i piletini. Prednosti jarećeg mesa, osobito zbog male količine loja, posebno danas dolaze do izražaja kada se mijenjaju shvaćanja i navike potrošača. Meso odraslih koza manje se konzumira u svježem stanju (pečeno ili kuhano), a više nakon salamurenja i sušenja te u obliku različitih prerađevina,čisto ili pomiješano s drugim vrstama mesa. Cilj rada je bio istražiti senzorna, fizikalno-kemijska i mikrobiološka svojstva kozje stelje. U tu svrhu uzeti su uzorci s pet različitih anatomskih cjelina trupa. Senzorna i fizikalna ispitivanjima pokazala su da je kozja stelja po svom sastavu složen i specifičan proizvod. Kemijskim analizama uzoraka stelje utvrđene su značajne razlike u kemijskom sastavu uzoraka s različitih anatomskih pozicija. Prisutnost teških metala kao i mikrobiološka kvaliteta kozje stelje u okviru je zakonski propisanih normativa.Goat meat has a characteristic taste and favorable chemical composition, so its consumption is recommended as a part of a healthy diet. As foodstuff of animal origin, it is rich in proteins, vitamins and minerals and the content of fats, especially of cholesterol, is low. By its composition goat meat is the most similar to rabbit meat and chicken. Advantages of goat meat, especially due to its low content of tallow, nowadays especially come to the fore when attitudes and habits of consumers change. The meat of adult goats is consumed less in fresh condition (roasted or cooked) and more after brining and drying, and in the form of different products, pure or mixed with other kinds of meat. The goal of this paper was to research sensory, physical – chemical and microbiological characteristics of goat “stelja”. For this purpose there were taken samples from five different anatomical entities of carcass. Sensorial and physical researches have shown that goat “stelja” is a complex and specific product by its composition. Chemical analyses of “stelja” samples determined significant differences in chemical composition of samples from different anatomical positions. The presence of heavy metals, as well as microbiological quality of goat “stelja” is within the framework of legally prescribed norms.Zusammenfassung Ziegenfleisch hat einen spezifischen Geschmack und eine günstige chemische Zusammensetzung, dessen Konsumation als Teil der gesunden Ernährung empfohlen wird. Als Nahrungsmittel animaler Herkunft ist es reich an Eiweißstoffen, Vitaminen und Mineralen, während der Fettinhalt, besonders Cholesterol, niedrig ist. Der Zusammensetzung nach ist das Ziegenfleisch dem Kaninchen- und Hähnchenfleisch am ähnlichsten. Die Vorteile des Ziegenfleisches kommen wegen des kleinen Talginhaltes zum Ausdruck, besonders heutzutage wenn sich die Gewohnheiten und die Auffassung des Verbrauchers ändern. Das Fleisch der erwachsenen Ziegen wird weniger frisch (gebacken oder gekocht) konsumiert. Es wird mehr konsumiert nach dem Pöckeln und Trocknen, sowie in anderen Fleischprodukten, rein oder vermischt mit anderen Fleischsorten. Das Ziel dieser Arbeit war, sensorische, physikalisch-chemische und mikrobiologische Eigenschaften von Ziegenfleischprodukt „Stelja“ zu untersuchen. Zu diesem Zwecke wurden Proben von fünf verschiedenen anatomischen Teilen des Rumpfes genommen. Sensorische und physikalische Untersuchungen haben gezeigt, dass das Ziegenfleischprodukt „Stelja“ seiner Zusammensetzung nach ein spezifisches und komplexes Erzeugniss ist. Durch die chemische Analyse des Ziegenfleischproduktes „Stelja“ wurden bedeutende Unterschiede in chemischer Zusammensetzung der Muster von verschiedenen anatomischen Positionen festgestellt. Der Inhalt von schweren Metallen sowie die mikrobiologische Qualität von Ziegenfleischprodukt „Stelja“ waren im Rahmen der gesetzlich vorgeschriebenen Normativen.Sommario La carne di capra ha un sapore caratteristico e una favorevole composizione chimica, e il suo consumo si raccomanda come una parte importante della nutrizione sana. Essendo un alimentare d’origine animale, è ricca di proteine, vitamine, minerali, ed ha una percentuale bassa dei grassi, specialmente del colesterolo. Per quanto riguarda la sua composizione, la carne di capra è molto simile alla carne di coniglio e a quella di pollo. I vantaggi della carne di capretto, soprattutto per la scarsa quantità di lardo, saltano all’occhio specialmente oggi quando cambiano la percezione e le abitudini dei consumatori. La carne fresca di capre adulte viene consumata di meno (cotta o cotta al forno). Si consuma prevalentemente dopo la salamoia e l’essicamento e lavorata in varie forme e composizioni, pura o mista con altri tipi di carne. Lo scopo di quest’articolo era esaminare le caratteristiche sensoriche, fisico-chimiche e microbiologiche della lettiera per le capre. Perciò sono stati presi cinque campioni da cinque parti diverse dell’addome di capra. Gli esami sensorici e fisici hanno dimostrato che la lettiera per le capre è un prodotto unico secondo la sua composizione. Le analisi chimiche dei campioni di lettiera hanno rivelato le differenze notevoli nella composizione chimica dei campioni presi dalle diverse posizioni anatomiche

With food to health : proceedings of 11th International symposium

Proceedings contains 13 original scientific papers, 10 professional papers and 2 review papers which were presented at "10th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and food supplemnents, Food safety, Food analysis, Production of safe food and food with added nutritional value

With food to health : proceedings of the 10th International scientific and professional conference

Proceedings contains 13 original scientific papers, 10 professional papers and 2 review papers which were presented at "10th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and food supplemnents, Food safety, Food analysis, Production of safe food and food with added nutritional value

SYSTEM CONTROL OF SMOKING PROCESS AND MEASURING BENZO[A]PYRENE IN TRADITIONAL PRODUCTION OF BOSNIAN DRY CURED HAM (BOSANSKI PRŠUT) BY IMPLEMENTING HACCP SYSTEM

<p>As it is well known, traditional production of smoked meat products requires technological processes, which carry some food safety hazards (e.g. content of Benzo[a]pyrene. (B[a]P). “OMEGA COMERC Ltd.”, a member of the meat industry in Visoko region, has implemented food safety management system according to the recommendations from Codex Alimentarius CAC-RCP (9), recommended International Code of Practice - General Principles of Food Hygiene. <br />By implementing HACCP system, the Company established adequate control measures in producing Bosnian dry cured ham (bosanski pršut) on traditional way including the smoking process in the chambers. By doing this, they have created conditions to measure B[a]P content in the Bosnian dry cured ham and implement HACCP system without impairing traditional production and food safety of the final product.<br />The aim of this study is to present the effect of the specific production process onto the meat smoking in order to preserve hygienic, nutritional and sensory values, and also to control B[a]P content in the final product.</p><p>Key words: Bosnian dry cured ham, traditional production, smoking process, Benzo[a]pyrene, HACCP</p