Testing of certain chemical quality characteristics of various Serbian meat products
2012
Vukašinović, Marija (Veterinary Specialist Institute, Kraljevo (Serbia)) | Kurćubić, Vladimir (Faculty of Agronomy, Čačak (Serbia)) | Kaljević, Vesna (Veterinary Specialist Institute, Kraljevo (Serbia)) | Mašković, Pavle (Faculty of Agronomy, Čačak (Serbia)) | Petrović, Milun (Faculty of Agronomy, Čačak (Serbia)) | Vesković-Moračanin, Slavica (Institute for Meat Hygiene and Technology, Belgrade (Serbia))
The goal of our research was to examine the certain chemical quality parameters in samples of liver pate, canned meat pieces, bacon and dry meat products. The second objective was to compare values obtained in our study with reference values in Rule book on the quality of minced meat, semi-finished meat and meat products. Three reference chemical methods: determination of nitrogen, phosphorus and moisture content (ISO 937:1992, SRPS ISO 13730:1999, ISO 1442:1998), as well as determination of hydroxyproline by M050 ―in house‖ method were used. We concluded that from total number of tested liver pate (n=15), 3 samples (20 %) does not match the quality requirements provided by Rule book, 2 samples (13.33 %) because lower total protein content (TPC) and 2 samples (13.33 %) because higher relative protein content of connective tissue (RPCCT). The most common chemical quality failure of examined canned meat pieces (n=47) is lower TPC (43 - 87.76 %). The values of total phosphate content was within the limits prescribed in the Rule book in all tested samples (n=8) of Bacon. From a total of 25 tested samples of dry meat products (beef prosciutto), 2 samples (8 %) had the higher water content than 60 %. All tested samples of Smoked sirloin (n=5) was in compliance with the Rule book to the values obtained for RPCCT.
显示更多 [+] 显示较少 [-]