Procedures in improvement of the control of the quality of meat products - consumer protection strategy
2009
Matekalo-Sverak, V., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Turubatovic, L., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Petronijevic, R., Institute of Meat Hygiene and Technology, Belgrade (Serbia)
Introduction of new parameters of control of the quality of meat products, as well as constant improvement of analytical methods used for examination of all major components of the meat products, would considerably contribute primarily to the improvement of the consumer health, as well as protection of their economical, ethical and religious interests. Identification of the main raw material in meat products, certain additives of which some can have detrimental effect on health safety of certain consumers, as well as control of type and quantity of certain additives would greatly contribute to the development of consumer protection strategy and strengthen the confidence of consumers in quality and safety of meat products on domestic market.
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