Obtaining meat specialties in seed crusts

Ana Maria Lioara Tripon, Corina Dana Misca

Volume 24, Issue 4;
Pages: 251-253; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The present study is designed to determine the microbiological load of a thermally prepared meat product - turkey roll with mint and cashew nuts. The motivation of choosing this theme, would be that its a subject very important for our health, because eating has a very important role in life. The meat industry is increasing in a great and continuous development, nowadays it has a wide range of technological possibilities to harness certain types of meat, but also by the evolution of techniques that contributes to the quality of the finished product offered to the consumer. Statistics show an increasing percentage of the worlds population who chooses to consume meat as a basic food, so nutritionists urge us to consume 25 grams of animal fat daily and 150 grams of meat. Nutritionists and dieticians claim that from all kinds of meat, the turkey contains the lowest amount of cholesterol. Among the first foods in the healthy food recommendation list is turkey meat, which is a rich source of protein, vitamin B and zinc, and has a low fat content. In order to manufacture any type of food product, the hygiene conditions must be observed throughout the manufacturing process in order not to risk contamination of the product. This is very important and must be respected. Thus, the microbiological parameters that have been determined in this product are: the total number of coliform germs and the total number of germs belonging to the Staphylococcus aureus species. The microbiological exam provides useful information about the quality and sanitation of the analyzed product.
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