Published in Scientific Papers. Series D. Animal Science., Vol. LVI
Written by Carmen Daniela PETCU
Meat products are going on to be on an important place in human being nutrition, because they are available in a large variety and could be consumed fresh, without any thermal processing. The present study has in view the legal requiring keeping range applicable to some meat products. During July 2011-April 2012 there were analyzed samples of meat and there were established the following parameters: water content, salt, nitrites, fat and protein. The obtained results proved that the recipes and processing technologies are kept, excepting a few samples which recorded an exceeding of the maximum admitted limit for salt content. Concluding, it is necessary the permanent monitoring of food industry units regarding keeping of the imposed parameters for the processed foodstuffs.
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