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Quality assessment of some meat products manufactured in Transylvania area for public comsumption

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dc.contributor.author Dan, Sorin Daniel
dc.contributor.author Mihaiu, Marian
dc.contributor.author Reget, Oana
dc.contributor.author Vida, Silviu
dc.contributor.author Duma, Mihaela
dc.contributor.author Tăbăran, Alexandra
dc.date.accessioned 2021-04-29T06:11:08Z
dc.date.available 2021-04-29T06:11:08Z
dc.date.issued 2018
dc.identifier.citation Dan, Sorin Daniel, Marian Mihaiu, Oana Reget, Silviu Vida, Mihaela Duma, Alexandra Tăbăran. 2018. "Quality assessment of some meat products manufactured in Transylvania area for public comsumption". Lucrări Științifice USAMV - Iași Seria Medicină Veterinară 61 (3): 185-191. en_US
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/1033
dc.description.abstract Meat products are a part of food industry that has become increasingly important in the diet of consumers. Meat products are consumed mainly due to increased nutritional value but also to other aspects such as the ready to eat, increased shelf life, cost, etc. In order to ensure the hygienic quality of meat products, the quality of raw materials and the hygiene practices during all manufacturing steps must be strictly controlled. The aim of the study was to evaluate the chemical composition and hygienic quality of some meat products manufactured in the central area of Transylvania by three processing companies (A, B, C). The research material was represented by 45 samples of meat products collected between February and June 2018 from the different hypermarket located in Transylvania. All the samples were analyzed for moisture, protein, fat, and collagen with FoodScan equipment. Aerobic plate count, Enterobacteriaceae, and E. coli were analyzed using standardized methods and PCR method were used for specie identification. The main chemical compositional non-compliances were identified at the moisture parameter at which all categories of products analyzed showed higher values, especially for B and C and protein, respectively, where lower values were found in the case of the Parizer obtained by manufacturer B. Fresh sausages exhibited the highest level plate count, Enterobacteriaceae and E. coli, while the raw, dried and smoked sausages exhibited the lowest level of contamination. Enterobacteriaceae and E. coli were not found in any of the raw, dried and smoked sausages samples. Salmonella spp. was not isolated from any of the samples. The percentage of fraud products was 13%, mainly in the case of pork and poultry meat products. en_US
dc.language.iso en en_US
dc.publisher ”Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași en_US
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject meat products en_US
dc.subject chemical composition en_US
dc.subject microbial contamination en_US
dc.subject specie identification en_US
dc.title Quality assessment of some meat products manufactured in Transylvania area for public comsumption en_US
dc.type Article en_US
dc.author.affiliation Sorin Daniel Dan, Marian Mihaiu, Oana Reget, Silviu Vida, Mihaela Duma, Alexandra Tăbăran, University of Agricultural Sciences and Veterinary Medicine, Faculty of Veterinary Medicine, Department of Animal Production and Food Safety, Cluj-Napoca, Romania
dc.author.affiliation Mihaela Duma, Sanitary Veterinary and Food safety laboratory Cluj County, Department of Food Microbiology, Cluj-Napoca, 2 Mărăşti Square, Cluj-Napoca, Romania
dc.publicationName Lucrări Științifice USAMV - Iași, Seria Medicină Veterinară
dc.volume 61
dc.issue 3
dc.publicationDate 2018
dc.startingPage 185
dc.endingPage 191
dc.identifier.eissn 2393-4603


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Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)