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Tradicionalne dimljene mesne proizvode dobivamo od mesa domaćih papkara i kopitara. U njih ubrajamo trajne i polutrajne kobasice te trajne i polutrajne suhomesnate proizvode. Dimljenje je metoda konzerviranja koju primjenjujemo kod ovakvih proizvoda, a bitno je jer konzervira namirnice svojim antioksidativnim, baktericidnim i antifungativnim djelovanjem. Dimljenje je bitno i za okus tradicionalnih mesnih proizvoda, a mesu daje specifičnu boju, aromu i okus preko kemijskih spojeva koji na taj način nastaju (fenolni derivati, organske kiseline, karbonili). Uz ove spojeve nepotpunim izgaranjem drveta nastaju i policiklički aromatski ugljikovodici (PAH). Istraživanje PAH-ova je poprilično važno zato što je dokazano da neki policiklički aromatski spojevi imaju kancerogeno i mutageno djelovanje. Traditional smoked meat products are produced from the meat of domestic ungulates. The term „traditional meat product“ commonly refers to perishable sausages, and perishable and semi-perishable cured meat products. Smoking is one of the common methods for processing such food by antioxidant, bactericidal and antifungal effects. Smoking is also important for the taste of traditional meat products and gives the meat a specific color, aroma and taste through chemical compounds that are formed in this way (phenolic derivatives, organic acids, carbonyls). In addition to these compounds, incomplete combustion of wood produces polycyclic aromatic hydrocarbons (PAH). The study of PAHs is quite important because it has been proven that some polycyclic aromatic compounds have carcinogenic and mutagenic effects.

Tržište predstavlja proces sučeljavanja ponude i potražnje. Kako bi tržište pratilo potrebe i želje potrošača, prati se ponašanje potrošača. Ponašanje potrošača predstavlja proces kojim se nabavlja, a zatim se konzumiraju razni proizvodi i usluge. Na ponašanje pri kupovini utječu razni vanjski i unutarnji čimbenici. Na kupovinu proizvoda najveći utjecaj imaju ekonomske okolnosti i navike u kojima se pojedinci nalaze. Proizvodnja hrane je jedna od najznačajnijih proizvodnji nužna za opstanak stanovništva, te ona izravno utječe na gospodarske i društvene promjene. Svaki proizvođač nužno mora pratiti potrebe i želje potrošača. Za razvoj poljoprivredne proizvodnje potrebno je osigurati konkurentnost domaćih proizvoda. Jedni od tih domaćih proizvoda su i suhomesnati proizvodi koje je zbog svoje cijene teže plasirati na domaće tržište, ali kvalitetom bi trebali biti konkurentniji od onih proizvedenih u tvornicama., The market is a process of matching, supply and demand. In order for the market to follow the needs and desires of consumers behaviour is monitored. Consumer behaviour is the process by which various products and services are procured and then consumed. Shopping behaviour is influenced by various external and internal factors. The purchase of products is most influenced by the economic circumstances and habits in which individuals find themselves. Food production is one of the most important productions necessary for the survival of the population and it directly affects economic and social changes. Every manufacturer must necessarily follow the needs and desires of costumers. For the development of agricultural production, it is necessary to ensure the competitiveness of domestic products. One of these domestic products are also cured meat products which, due to their price, are more difficult to place on the domestic market, but the quality should be competitive with those produced in the factory.

Meat as a human food is a product obtained from a certain cut, shredding and processing of skeletal muscle and internal organs of cattle, sheep, goats, pigs, poultry, aquatic products and various hunts animals. Meat is an important food substance contains high biologically valuable proteins, B group vitamins and minerals and it is part of a high nutritional and healthy diet. However, since meat has high water activity, it is a suitable medium for microorganisms to easily develop and produce, and a suitable material for food degradation. Due to the short shelf life of meat; fast, simple, inexpensive, healthy and reproducible preservation methods are needed. Drying is one of the oldest methods for preserving food. Drying in the food industry is defined as a process of reducing the water content of raw, processed or semi-processed solid, liquid, semi-liquid foods to a certain level. Drying of meat is allows long period storage and allows the production of new products. The meat products obtained by the meat drying are also preferred by consumers since they have a special texture, flavor and taste. The products to be dried should be at a low microbial level (no more than 102-104 cfu/g for each product). The pH value of the products should be between 5.5-5.8 and the water activity should be below 0.89. Meat selected for the drying process should be avoided from DFD (dark-firm-dry) meats. In order to increase the penetration of salt into meat, the amount of connective tissue should be reduced as much as possible. Pastırma in our country is widely consumed in dried meat products in the world, examples are odka, qwanta, kilishi, biltong in African countries and charque in Brazil and other American countries.

Production of traditional raw – dried meat products in Bulgaria is a historical fact that is increasingly fades into the background of innovative technologies that massively enter the meat industry. That's besides the massive high-tech production and European framework which imposes certain standards in the production of this type of meat products. However, they remain favorites in the local market as it is considered a traditional food for the region. As foods with protected designations and traditional specialties guaranteed in the European register were entered Elena fillet, sausage Panagyurska, Rolle Trapezitza and Kaiser neck Thrace. Studies over the hygiene status and quality characteristics of various assortments of raw dried meat products are diverse and indicate possible problems arising from the specificity of the products and the continuous development of technology. This study examines the quality of meat raw materials, the role of microflora in meat available and the impact of the added starter cultures in the production of fast ripening raw dried meat products as a key factor in maintaining the identity and authority of traditional Bulgarian food., {"references":["БДС 2589, БДС 5712, БДС 8549, БДС 9374, БДС 7168, БДС EN 12014-3, БДС EN ISO 6579, БДС EN ISO 11290 – 1","Захариев, И. (2014). Сурово сушени месни продукти. Традиционни, класически и иновационни технологии. Климатични сушилни. София: Джи Пойнт Плюс.","Коларов, К. (2001). Процеси и апарати в хранително-вкусовата промишленост. Матком","ISO 3496 to Content of connective tissue protein (hydroxyproline) according","Leistner, Z. (1979). Anferderung an Starterkulturen, Bundesanstalt fur Fleischferschung. Kulmachq BDR.","Marin, V., L. Magnan, P. Zulian. (1987). Use of the Culture of Bacteria, Non-mafia Falls. Food Industry, 26, No. 2, 139–141.","Official Journal of the European Union. (2014). Publication of an application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs. С89, Volume 57, 28 March 2014, р. 57.","Official Journal of the European Union. (2014). Publication of an application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs. С70, Volume 57, 8 March 2014, р. 6","Regulation (EU) No 1151/2012 on Agricultural product and food quality schemes","Regulation (EU) No 835/2014 on quality schemes for agricultural products and foodstuff","Regulation (EU) No 941/2014 for the entry of names in the register of traditional specialties guaranteed","Regulation 2257/2015 of 04.12.2015 on the entry of names in the register of traditional specialties guaranteed."]}