Comparative analysis of the contents of sodium chloride and sodium in the production batches of meat products of various groups | Komparativna analiza sadržaja natrijum-hlorida i natrijuma u proizvodnim šaržama proizvoda od mesa različitih grupa
2011
Kurćubić, V., Agronomski fakultet, Čačak (Serbia) | Bogosavljević-Bošković, S., Agronomski fakultet, Čačak (Serbia) | Petrović, M., Agronomski fakultet, Čačak (Serbia) | Mašković, P., Agronomski fakultet, Čačak (Serbia)
The paper had been conceived in order to examine the content of sodium chloride and sodium in meat products originating from 3 different production batch of a local manufacturer. The tested products are: Kulen (dry fermented sausage), bacon sausage (coarsely grounded cooked sausage), smoked pork neck (smoked product) and dry pork ham (dry meat products). Sodium content was determined from the ratio of sodium and chlorine in sodium chloride determined in the product. The highest average content of sodium chloride was found in the dry pork ham (5.718 g/100g or 5.718%), which is the expected value for dry meat products. Smoked pork neck contained an average of 5.469% sodium chloride, Bacon Sausage 3.768%, the lowest content of sodium chloride fortified in Kulen (3.451%). Comparing the obtained values and the values of other authors for the group smoked, cooked and fermented sausages, we concluded that our tested products had significantly higher concentrations of salt. No statistically significant differences in the sodium chloride content tested meat products between measurements at production batches, indicating that the manufacturing process technology salting strictly adhered to.
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