STUDIES REGARDING DETERMINATION AND ESTABLISHING THE VALIDITY OF BOILED AND SMOKED MEAT PRODUCTS
Abstract
Underlining the validity problem can only be welcomed, given the conditions that in nowadays there doesnt exist a recipe without preservatives, antioxidants, colorants etc.Modern technology for meat products has a very important role in improving the quality of aliments, level of civilization and the prosperity of a country.
In order to determine the validity of food products we have chosen as an example meat product as they have an equilibrated trophyne composition, a high biological value and special nutritional qualities.
Using the cold air technologies in obtaining meat products ensures, together with the food additives, keeping of quality and nutritional characteristics of the final products.
For this study we have chosen meat products from the group of boiled and smoked products: beer sausage.
In the final we have analyzed the results of the experiment from the quality, microbiological and physical-chemical point of view. The quality exam referred to appreciate the aspect, color, taste, smell, consistency etc. The physical-chemical analysis determined humidity, salt, nitrates, Kreiss reaction and mg. NH3/100 g.
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