ABSTRACT
Traditional Serbian pig breeds are Sumadinka, Moravka, Mangulica, Siska and Resavka, and they are generally characterized by high fat content. The creation of Cajna sausage was closely related to the beginning of the modern meat industry in Serbia. Pork back fat and pork trimmings are frozen while the pork meat is chilled. Freezing the meat reduces water-binding capacity and improves salt diffusion, which accelerates the drying, i.e., reduces the time required for drying of the sausage. The frozen part is cut into small pieces by guillotines and then comminuted in bowl-cutter to particle sizes of approximately 2 millimeter along with salt, nitrites, ascorbic acid, sugars, starter cultures and spices. Cajna sausage contains a high fat content, which ranges between 37% and 60%. Sremska sausage was named after the Srem region, which lies between the Sava and the Danube Rivers, and its production began in the middle of the 18th century.
