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27 .   Control parameters used in quality and safety analysis of traditional meat products

Authors: Melinda Nagy, Maria Tofană, Crina Muresan, Ana Viorica Pop (Cuceu), Maria Doinița Bors , Claudiu Dan Sălăgean

Volume 21, Issue 2;
Pages: 192-195; 2015
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

Food has always been represented through a varied assortment of ways. Meat and meat products are essential for a balanced diet, and they can further be modified to give them a healthier appearance by adding ingredients considered beneficial for health or by eliminating components that are considered harmful. The main objective of the study is the obtaining of a traditional meat product-smoked sausage, establishing some correlations between storage conditions and product shelf-life and physico-chemical characterization of the product. The product storage stability was monitored by following some physico-chemical and microbiological parameters like: moisture content (Drying-oven at 105 grd. C), protein (Kjeldahl method) and fat (Soxhlet method) content, pH, ammonia (quantitative and qualitative-Eber reaction), nitrite content (Griess method), sodium chloride content (Mohr method). The meat samples were analyzed during a 3 months period of time.

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