Technological Process of Preparation of Meat Sheep in Traditional Way in Kosovo

KALTRINA BERISHA1,2; HYSEN BYTYQI1; HAJRIP MEHMETI1; AFRIM HAMIDI1; DRITON SYLEJMANI1
1 University of Prishtina “Hasan Prishtina”, Faculty of Agriculture and Veterinary, P.N. 10 000 Prishtine, Kosovo
2 Szent István University, Faculty of Agricultural and Environmental Sciences, H-2100 Gödöllő, Hungary

Abstract

Berisha, K., H. Bytyqi, H. Mehmeti, A. Hamidi and D. Sylejmani, 2018. Technological process of preparation of meat sheep in traditional way in Kosovo. Bulg. J. Agric. Sci., 24 (3): 515–520

This work aims to provide information about the sheep meat production in Kosovo in the traditional form. The study was associated with the preparation way of meat production, thus its entire preparatory technological process. During this study the slaughtering process of sheep (i.e., starting from slaughtering of animal, removal of blood, extraction of organs, peeling skin till gaining the meat of the Sheep in traditional way, was followed. Besides this, the objective was also to identify the sheep meat yield and the amount of meat produced per year in the sheep holding households, the way of storage, its use etc. For this purpose a survey in 120 farms including six regions of Kosovo, was conducted. Sheep farms were randomly selected. Results, from this study show that in Kosovo the sheep meat is mainly consumed as fresh meat, very little amount as ham, “Pasterma” and ‘’Kaverrma’’. Technological production process differed slightly between the regions of Kosovo, while for some regions “Pasterm” and ‘’Kaverrma’’ is considered to be the regional product only in the region of Prizren and the technological process was rather different.

Key words: sheep meat; traditional forms; technological process

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