Sensory evaluation of the quality ofMacedonian Pastramajlija, a traditionalMacedonian speciality

Pastramajlija is a very popular traditional Macedonian specialty, which is mostly produced and tasted all over the country, especially in the northeastern part of R.N. Macedonia. The aim of this study was to investigate the main sensory characteristics (assessed by four profiles: appearance, texture in the fingers or in the mouth, smell and taste) of Pastramajlija produced in 5 different informal regions of R.N. Macedonia. During 3 days, seven (7) experienced evaluators analyzed the sensory parameters of a total of 30 pastramajlija, 6 of each type (Veleška, Svetinikolska, Stipska, Radoviška and Kratovska). There are five types of pastramajlija that are specifically defined by their sensory characteristics, including the taste/smell of salty pork and dough, the taste of salty sheep cheese and salty dry mutton on one side, the color of the spices (dried red pepper and black pepper), the full flavor of the dough (pork fat) and its crumbliness and the flavors of the combination of different types of pork meat with dry mutton, part cheese, eggs on the other side.