摘要：The aim of the paper was to describe the technological process of producing minced lard or “Slanína” in households of Croatian Međimurje County. We have presented the results obtained by the evaluation of sensory properties, microbiological analysis (n = 6) and the determination of chemical composition of minced lard. There were no significant deviations in sensory properties. The total count of aerobic mesophilic bacteria amounted to 5.93-7.87 log10 CFU/g, lipolytic bacteria to 5.51-7.93 log10 CFU/g, and yeasts and moulds to 5.51-7.93 log10 CFU/g. Bacteria of the genera Salmonella, Listeria monocytogenes, Staphylococcus aureus and Enterobacteriaceae were not determined in any samples. The results of determining the degree of acidity indicated a constant growth during storage, but did not suggest spoilage. The chemical analysis of minced lard indicated a share of water of 6.1 % to 13.0 %, a fat content of 82.7 % to 89.3 % and an ash content of 1.6 % to 3.5 %. The salt content of analysed samples ranged from 2.01 % to 3.81 %. The obtained results confirmed that minced lard produced in households complied with health and safety standards.
关键词：minced lard;technological process;chemical and fatty acid profile;shelf life
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