20.500.12556/DKUM-39669 Predelava mesa kot dopolnilna dejavnost na kmetiji – od ideje do registracije dejavnosti Meat processing as on-farm supplementary activity – from business idea to business registration Vse več kmetij zaradi trenutnega stanja kmetijstva in gospodarstva države išče dodatne vire zaslužka. Znano je, da je surovine, ki jih pridelamo na kmetiji, bolj priporočljivo predelati v izdelke in jih ponuditi na tržišče, saj bomo z izdelki iztržili več. Obstajajo različne oblike dopolnilnih dejavnosti, ena izmed njih je predelava mesa. Na preučevani kmetiji, podobno kot na večini slovenskih kmetij, koline (zakol prašičev) in izdelovanje mesnih izdelkov opravljajo za lastno domačo porabo. Za lastne potrebe vzredijo letno pet prašičev, ki jih v jesenskem in zimskem času zakoljejo, in izdelajo 18 različnih mesnih izdelkov. Na kmetiji v prihodnje načrtujejo registracijo dopolnilne dejavnosti, zato smo se v raziskavi seznanili z zakonodajo in predpisi ter ugotovili, da je zakonodaja manj zahtevna kot pri registraciji odobrene predelave. V raziskavo smo vključili štiri koline v sezoni kolin 2011/2012. Spremljali smo izdelovanje mesnih izdelkov ter pri štirih izbranih suhomesnih izdelkih merili izgubo mase v času sušenja. Salame so v povprečju izgubile 40,7 % mase, klobase 46,3 %, bunke 36,4 % in vratovina 36,2 % mase. Due to the present state of Slovenian agriculture and economy, an increasing number of small farms are trying to assure additional sources of income. It is well known that the raw materials produced on farms should be processed into end products, which bring in more money when placed on the market. There are various forms of supplementary activities, with meat processing being one of them. On the studied farm, like on the majority of Slovenian farms, pig slaughtering and making meat products are performed for domestic consumption. Five pigs are reared annually, which are slaughtered in fall and winter to be processed into 18 various meat products. The farm is planning to register supplementary activities in the near future; therefore we studied rules and regulations governing these activities and found out that they are less strict than those governing the registration of meat processing. Our research included monitoring of four pig slaughters and making meat products in the season of 2011/2012. We selected four dried-meat products and measured their weight loss during drying. On average, salami lost 40.7 % of weight, sausages 46.3 %, Pohorje bunka 36.4 %, and pork neck lost 36.2 % of weight. predelava mesa dopolnilna dejavnost mesni izdelki zakonodaja meat processing supplementary activity meat products legislation true true false Slovenski jezik Angleški jezik Diplomsko delo 2013-02-14 10:37:30 2013-02-25 09:16:56 2022-05-12 23:07:58 2021-04-20 03:17:10 2013 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:ASHOTFYO VS_Pregl_Anka_2013.pdf VS_Pregl_Anka_2013.pdf 1 46EC10C596EB6B4D16F39B448AA8DF7C 0a4ffd86cd4d4f74c85942e4a0202f71db99556d0800e503084308808b51709c 2e56ac67-7c09-11eb-bb7a-00155d0001ca 20.500.12556/dkum/a431a775-99b9-4cab-abb3-48e8ae425b2d https://dk.um.si/Dokument.php?lang=slv&id=53765 Fakulteta za kmetijstvo in biosistemske vede 0 0 0