1. bookVolume 68 (2018): Issue 4 (December 2018)
Journal Details
First Published
25 Mar 2014
Publication timeframe
4 times per year
access type Open Access

Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives

Published Online: 01 Jan 2019
Volume & Issue: Volume 68 (2018) - Issue 4 (December 2018)
Page range: 373 - 390
Received: 02 Nov 2018
Accepted: 19 Nov 2018
Journal Details
First Published
25 Mar 2014
Publication timeframe
4 times per year

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.


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