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53 .   Study and determination of meat products quality

Authors: Daniela Oana Andrășescu

Volume 20, Issue 4;
Pages: 363-368;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

In this paper the goal is to analyze from the point of view of quality, different meat products from the market, frequently consumed, like pate, summer salami and bologna. Thus, it was determined the content of protein, of collagen, the content of NaCl and the humidity. All the analysis results obtained is compared with the requirements of Order 210 from 31 August 2006 on the marketing of meat products. The analysis results for the sample of bologna, show 1.1% more humidity in product than the maximum allowed, and collagen/protein ratio is exceed by 10.9 compared to the maximum. Analysis results for pate, framing the standards required by legislation currently in force, compared to analytical results obtained for sample summer salami. The latter has a higher humidity content with 7.8%, exceeding the maximum, also collagen/protein ratio is double the maximum allowed value, namely 40.49.

Keywords: collagen, meat quality, hydroxyproline, humidity, salt content

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