Predelava mesa kot dopolnilna dejavnost na kmetiji – od ideje do registracije dejavnosti

Pregl, Anka

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Title:	Predelava mesa kot dopolnilna dejavnost na kmetiji – od ideje do registracije dejavnosti
Authors:	ID Pregl, Anka (Author) ID Janžekovič, Marjan (Mentor) More about this mentor...
Files:	VS_Pregl_Anka_2013.pdf (838,99 KB) MD5: 46EC10C596EB6B4D16F39B448AA8DF7C PID: 20.500.12556/dkum/a431a775-99b9-4cab-abb3-48e8ae425b2d
Language:	Slovenian
Work type:	Undergraduate thesis
Organization:	FKBV - Faculty of Agriculture and Life Sciences
Abstract:	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.
Keywords:	predelava mesa, dopolnilna dejavnost, mesni izdelki, zakonodaja
Place of publishing:	Maribor
Year of publishing:	2013
PID:	20.500.12556/DKUM-39669
NUK URN:	URN:SI:UM:DK:ASHOTFYO
Publication date in DKUM:	25.02.2013
Views:	5055
Downloads:	918
Metadata:
Categories:	FKBV
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Secondary language

Language:	English
Title:	Meat processing as on-farm supplementary activity – from business idea to business registration
Abstract:	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.
Keywords:	meat processing, supplementary activity, meat products, legislation

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