Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Camelia HODOȘAN, Lucica NISTOR, Sorin Iulius BĂRBUICĂ, Ana-Maria NEGULEI, Raluca Ioana HODOȘAN, Anca ROȘCA
This study aims to evaluate the quality parameters of selected meat products, specifically Bănățean Salami and Chicken Breast Frankfurters, produced by a meat processing company in Romania. The research includes a comprehensive assessment of the technological, physicochemical, microbiological, and sensory characteristics of these products. Standard laboratory methods were used to determine moisture, protein, fat, salt content, acidity, and microbial safety. Sensory evaluations were also conducted to assess consumer acceptability. The results revealed significant differences in composition and textural attributes between the two products, influenced by their distinct processing methods. Bănățean Salami exhibited a higher fat content and intense aroma, while Chicken Breast Frankfurters had a lower fat percentage and a more delicate texture. The study confirms the compliance of these meat products with national and European quality standards, highlighting the importance of optimizing production techniques for enhanced consumer satisfaction.
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