Factors that affect the quality of meat
2012
Povarova, Natalia N. (Odessa National Academy of Food Technologies, Odessa (Ukraine))
The quality of meat depends on the composition and properties of both materials used and conditions of processing. The quality of derived meat can vary under the influence of environmental factors, conditions of cultivation and transportation, ante livestock slaughter conditions and initial processing, refrigeration storage options as well.Therefore a united approach comprising consistent standards robust controls is required to ensure consumers' health and to maintain consumers' confidence and satisfaction. Chemical analysis along the whole food chain downstream (tracking) from primary production to the consumer and upstream (tracing) from the consumer to primary production is an important prerequisite to ensure food safety and quality. In this frame the focus of the following paper is on the "chemical safety of meat and meat products". It should be taken into account inorganic and organic residues and contaminants, the use of nitrite in meat products, the incidence of veterinary drugs, as well as a Failure Mode and Effect Analysis (FMEA) system assessing (prioritizing) vulnerable food chain steps to decrease or eliminate vulnerability.
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