Dynamic aspects concerning meat products safety

  • Ileana Prejbeanu University of Medicine and Pharmacy of Craiova, Faculty of Medicine, Environmental Health Department
  • Violeta Cichirea Public Health Authority of Dolj County
  • Cornelia Rada Romanian Academy, Institute of Anthropology, Bucharest
Keywords: food safety, meat products, chemical analyses, collagen/proteins ratio

Abstract

The purpose of our study has been to evaluante sensorial, chemical and microbiological qualities of meat derivates from different production units of Dolj County. For four years we have analysed 458 samples of meat products (five assortments: kind of mortadella, frankfurters, (summer) salami, smoked sausages and minced meat for mititei). A number of 194 samples (42.35%) were out-of-standards, most of them (94.85%) because of chemical parameters. Most frequently we found the exceeding of the maximum admissible calues for collagen/proteins ratio (60.1%) and for lipids (51.1%).

Published
2007-11-19
How to Cite
Prejbeanu, Ileana, Violeta Cichirea, and Cornelia Rada. 2007. “Dynamic Aspects Concerning Meat Products Safety”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 31 (November), 12–16. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3727.
Issue
Vol 31 (2007)
Section
Articles

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