ISSN 1820-9955 (Printed Ed.), ISSN 2683-4138 (Online)
CHEMICAL COMPOSITION AND MICROBIAL SAFETY OF PORK MEAT PRODUCTS ORIGINATING FROM HERZEGOVINA
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Keywords

dry cured products
sausages
chemical composition
microbiological safety

How to Cite

1.
Puljić L, Kartalović B, Grabovac J, Jukić-Grabovac M, Kovačević D, Petrović J, Mastanjević K. CHEMICAL COMPOSITION AND MICROBIAL SAFETY OF PORK MEAT PRODUCTS ORIGINATING FROM HERZEGOVINA. e-avm [Internet]. 31Dec.2019 [cited 4Apr.2020];12(2):83-4. Available from: https://niv.ns.ac.rs/e-avm/index.php/e-avm/article/view/64

Abstract

Th is paper presents the results of chemical composition and microbiological safety testing of dry cured meat products, fermented and semi-dry or pasteurized sausages produced by several meat industries from Herzegovina. In the period from 2016 to 2018, a total of 85 meat products were sampled.
Th ese included 20 samples of fermented pork sausages, 10 samples of dry-cured pork loin, 5 samples of dry-cured pork neck and 50 samples of heat-treated sausages. Quality control testing of the samples included determination of meat protein, crude fat, moisture, sodium nitrite and polyphosphates content in sausages, using standard analytical methods. It was confi rmed that all analysed samples meet the requirements in terms of chemical composition, level of additives and microbiological safety. In comparison with dry cured meat products and sausages analyses results, with minimum requirements that are set forth in regulations for that product category. Th e above mentioned suggests that the analysed samples are good quality products and they are in compliance with the regulations.

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Arhives of Veterinary Medicine is an Open Access Journal.