STRATEGIJE MASKIRANJA POLNOG MIRISA NERASTA U PROIZVODIMA OD MESA
Sažetak
Hirurška kastracija muške prasadi može se zameniti proizvodnjom i preradom svinjskog mesa od nekastriranih mužjaka (nerasta). Međutim, meso od nerasta može imati neprijatan polni miris. Svrha ohog rada je da prikaže upotrebu tehnika maskiranja prilikom prerade mesa kod koga je detektovan polni miris. Dim se često koristi kao jedna od metoda za prikrivanje polnog mirisa u mnogim proizvodima od mesa. Proizvodi od mesa se mogu dimiti na tradicionalni način ili upotrebom tečnog dima. Još jedna od metoda maskiranja polnog mirisa u proizvodima od mesa jeste i upotreba začina. Jako aromatični začini, poput paprike, čilia, origana, timijana, ruzmarina, mente i cimeta, mogu pomoći u maskiranju neprijatnog mirisa nerasta. Takođe, upotreba eteričnih ulja u kombinaciji sa začinima i biljnim ekstraktima pomaže da se prikrije polni miris u proizvodima od mesa. Dodatno, neke novije publikacije su fokusirane na istraživanje mogućnosti inokulacije kvasaca kao tehnike za maskiranje polnog mirisa.
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