QUALITY CONTROL OF SOME TRADITIONAL MEAT PRODUCTS

Abstract

In this paper, we present the characterization of six traditional meat products: smoked file, smoked bacon, pork sausages, sausage prepared from swine’s entrails, pork pastrami, sheep sausages. Organoleptic tests (the aspect and shape, the aspect of freshly cut in the section, smell, taste and consistency), physico-chemical and microbiological determinations (NTG, Salmonella, Listeria monocytogenes and Escherichia coli) were performed. These analyzes are a part of quality control that must be done in order to obtain a certificate from the Ministry of Agriculture for a traditional product. After identification of H2S and starch and according to fat oxidation degree it was concluded that analyzed samples didn’t contain counterfeiters and all parameters analyzed are within the maximum limits allowed by law. Considering all the procedures for manufacturing, characteristics of raw and auxiliary materials, organoleptic properties of final products analyzed in this study, it can be concluded that analyzed meat specialties meet the requirements of Ministry Order no. 690/28.09.2004 for the traditional products certification.

Keywords

• Escherichia coli
• Listeria Monocytogenes
• NTG
• physico-chemical determinations
• Salmonella
• traditional meat products