Quality and labeling of meat preparations on Serbian market according to the new regulations
2019
Budincevic, Jelena | Szabo, Zoltan | Karabasil, Nedjeljko | Dimitrijevic, Mirjana | Vasilev, Dragan
In the paper are shown the results of chemical quality parameters of meat preparations, sampled on the domestic market, which were analyzed from the aspect of regulations that define the quality of meat products as well as product labeling. A total of 30 samples of meat preparations including Minced meat with ingredients, Ćevapčići, Pljeskavica, Barbecue meat, Fresh sausages, and fresh sausages under another name were investigated. The highest percentage of non- compliant samples concerning meat protein content as well as the content of collagen in meat proteins were determined in Fresh sausages (33 %). The highest percentage of the label non-compliances (60%) was concerning the missing nutritive declaration but also a huge problem seems to be inadequate specifying of proteins where 54 % of label errors referred to proteins such as missing information about meat protein content, use of non-meat protein sources where it is not allowed and inapropriate protein content designation. Other errors were represented in a smaller extent and refer to improper designation of the product group and additives, as well as missing information about the producer.
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