Study on the extension of the storage period for up to 7 days of heat-treated meat products, manufactured in accordance with the manufacturer’s standards and technical regulations in force of the indigenous producer

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dc.contributor.author Morari-Pîrlog, Alisa
dc.contributor.author Curchi, Diana
dc.date.accessioned 2021-11-19T06:54:25Z
dc.date.available 2021-11-19T06:54:25Z
dc.date.issued 2021
dc.identifier.citation PÎRLOG, Alisa, CURCHI Diana. Study on the extension of the storage period for up to 7 days of heat-treated meat products, manufactured in accordance with the manufacturer’s standards and technical regulations in force of the indigenous producer. In: Lucrări ştiinţifice, USAMV Iaşi. Seria Zootehnie. 2021, vol. 76, pp. 139-146. ISSN 1454-7368. en_US
dc.identifier.issn 1454-7368
dc.identifier.uri http://dspace.uasm.md:8080/xmlui/handle/123456789/6814
dc.description Affiliation: A. Pîrlog, SAUM; D. Curchi, National Centre for Veterinary Diagnostics, Republic of Moldova. en_US
dc.description.abstract Today quality is a key factor for the civil society and the environment, due to its major importance for consumers and citizens. Particular attention is paid to the manufacture of products with high organoleptic characteristics which have a long sales prospect, with long shelf life, without changing their quality. In order to achieve safe and qualitatively nutritious products, the latest raw materials and technologies are needed. Establishing the validity of these products over a period of time helps to market foodstuffs that are safe for consumption and at the same time it is important from the point of view of producers' economic considerations and food safety. Thus, the research was performed on such assortments of heat treated sausages as: Unsorted blood sausage with liver packed in natural casing; Unsorted blood sausage packed in natural casing; Pâté, c / I packed in polyamide, made for public consumption, in order to determine the quality, physico-chemical and microbiological indices for studying the possibility of extending the shelf life of up to 7 days of meat products, manufactured in accordance with the manufacturer’s standards and technological instructions in force of the meat processor. Therefore, appreciable results have been obtained, related to the organoleptic characteristics such as: external appearance, consistency, smell, color that correspond to the requirements of the norms stipulated in the normative acts in force for these products. The same can be mentioned for the physico-chemicals indices, considering that they have not changed considerably over time, remaining within the normative requirements at the end of the shelf life, not affecting the quality of the product. As for the microbiological indices it should be noted that throughout the shelf life of the product (7 days) they didn’t change and met the requirements of the normative documents. en_US
dc.language.iso en en_US
dc.subject calitatea produselor alimentare en_US
dc.subject produse din carne en_US
dc.subject siguranța alimentelor en_US
dc.subject meat products en_US
dc.subject organoleptic properties en_US
dc.subject product quality en_US
dc.subject food handling en_US
dc.subject food safety
dc.subject food storage
dc.title Study on the extension of the storage period for up to 7 days of heat-treated meat products, manufactured in accordance with the manufacturer’s standards and technical regulations in force of the indigenous producer en_US
dc.title.alternative Studiu privind extinderea termenului de păstrare până la 7 zile a produselor din carne tratate termic, fabricate conform standardelor de firmă și reglementărilor tehnice în vigoare la producător autohton en_US
dc.type Article en_US


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