Published in Scientific Papers. Series D. Animal Science, Vol. LXIV, Issue 1
Written by Ioan Mircea POP, Gabriela FRUNZĂ
The purpose of the study was the appreciation of the quality of some assortments of canned pork marketed in Romania, following the sensory, chemical (including energy value) and aesthetic characteristics. Three types of canned pork were taken in the study (pressed pork, pork in its own juice and hook meat). Were analysed 30 samples (coded A, B and C, ten samples for each assortments). Sensory characteristics were analysed by tasting, using the scoring scales method and the content of water, dry matter, proteins, lipids and salt was determined by standardized classical methods; the results obtained were compared with the values declared on the label. Following the sensory analysis, two products was included in the category of good and one in very good quality class. After laboratory analysis, the amount of protein was the closest (between 14.16% (for product A) and 15.06% (for product C), the amount of water varied between 61.05% (for product A) and 70.25% (for product C), that of lipids between 12.75% (for product C) and 22.80% (for product A) and that of salt between 2.05% (for product B) and 1.73% (for product A). The analysis showed very small differences in the chemical composition compared to the values indicated on the product label, but larger differences could be observed between the studied products, probably based on the different chemical composition of the raw material used.
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