Characteristics regarding the quality and safety of semi-finished meat and by-products shredded at the local producer
2023
PÎRLOG, Alisa | CURCHI, Diana | PAVLICENCO, Natalia
Only Abstract
Afficher plus [+] Moins [-]The aim of the research was to appreciate and evaluate the characteristics related to the quality and safety of semi-finished meat and by-products shredded at the local producer and made for public consumption. The evaluation of the quality and safety parameters of semi-finished meat and chopped by-products - Cighiri made for public consumption, was carried out by evaluating two batches of „Homemade Cighiri” from two local producers. The evaluation of the microbiological indices of the semi-finished products from shredded meat taken in the study highlights the presence or absence of pathogenic germs such as: Coliform bacteria, Salmonella, the presence of L. Monocytogenes germs, Esherichia coli, the number of colonies at 30 °C, etc. Therefore, the results presented in relation to the microbiological indices evaluated in semi-finished meat and chopped by-products - Cighiri demonstrate that in the samples taken in the study no pathogenic microorganisms were detected that would endanger the health of the consumer and the reputation of the economic agent.
Afficher plus [+] Moins [-]Mots clés AGROVOC
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