Research on the main sensory and physicochemical characteristics of chicken pastrami

Authors:
Ileana Cocan, Ariana Velciov, Daniela Stoin, Monica Negreal

Volume 21, Issue 4;
Pages: 328-331; 2015
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

The main objective of this paper is the study of sensory and physicochemical characteristics of chicken pastrami, made by producers from the west side of Romania. Sensory examination was performed by analyzing the appearance, texture and taste. The main physical-chemical parameters measured of processed samples were: water content, dry matter, ash, nitrites, fat content, NaCl and animal fat oxidation determination.