Duvan chvarci: Product characterization and comparison between traditional and industrial production

This research aimed to investigate and compare traditional products called duvan chvarci produced using pork meat and fat, originated from local households and industries. Physical and chemical analysis demonstrated differences among the examined products, mostly in total chloride content and TBARS values. Samples collected at local households showed finer color (higher lightness and yellowness) and sensory properties (rated as extremely acceptable), while industrial products were rated between very acceptable and extremely acceptable. Microbiological analysis exhibited that enterobacteria, coagulase-positive staphylococci, Salmonella spp., Shigella spp., and fungi were absent from all meat products. Dominant microbiota was identified as Lactobacillus spp. and Staphylococcus spp. All tested isolates showed gamma-haemolysis on blood agar plates. Tested Staphylococcus spp. were sensitive to novobiocin while Lactobacillus isolates demonstrated sensitivity to ampicillin, chloramphenicol, clindamycin, erythromycin, tetracycline, gentamycin, and streptomycin. None of the tested isolates showed full resistance to antibiotics. Overall, results indicated that duvan chvarci is a microbiologically safe product and provided the initial evidence regarding the physical, chemical, technological, and sensory properties of this widely consumed product in the Balkans.

Automated summary

This research compared traditional products called duvan chvarci made from pork meat and fat from local households and industries. The study found that samples from local households had better color and sensory properties, while industrial products had slightly lower ratings. Microbiological analysis showed that all products were free from harmful bacteria. Overall, duvan chvarci is a microbiologically safe product.