Studies regarding the protein content of pork ham

Authors:
Nicoleta-Simona Roșca, Monica Negrea, Petru-Bogdan Rădoi, Diana Dogaru

Volume 23, Issue 2;
Pages: 71-73; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Aim of the present paper was to determine the protein content from two samples of ham, made by a private producer from the West Region of Romania, to strengthen the consumer confidence in food safety. We obtained and analyzed two types of ham (Praga and Premier), during an experimental period of three years, 2013-2015, before implementing the HACCP system (2013) and after it’s implementation (2014-2015), in order to track the food quality, regarding the nutritional value.