The influence of the content of the brine on the growth rate and the loss of weight of some smoked pork products

Andronikov, Darko and Kuzelov, Aco and Taskov, Nako and Saneva, Dusica and Janevski, Aco and Mojsov, Kiro and Sofijanova, Elenica (2015) The influence of the content of the brine on the growth rate and the loss of weight of some smoked pork products. In: XX Savetovanje o biotehnologiji, 13-14 March 2015, Čačak, Serbia.

[img]
Preview
Text
Zbornik radova XX SB2015-1.pdf

Download (493Kb) | Preview

Abstract

The aim of our study was to determine the influence of the content of the brine on the the growth rate and the loss of weight of some pork products: neck, shoulder, boneless and fresh bacon (green bacon - pancetta). Used were: 3 pieces of neck, 3 pieces of shoulder, 3 pieces of boneless and 3 pieces of bacon (pangea/pancetta). All pieces were measured separately before and after injection, and after heat treatment. At the same time was made and microbiological analysis of the total number of bacteria (Bacillus) in all four categories of meat, taken at random before and after injection, and after heat treatment. The largest growth after injecting was determined in the boneless pork (20.8%) and lowest in pancetta (6.46%). The lowest weight loss after heat treatment was observed in pancetta (0.77%) while the largest weight loss in a pork neck (8%). The total number of bacteria (Bacillus) before injection is highest in pancetta (3.85 log CFU/g), while after heat treatment is lowest in pork neck (1.08 log CFU/g).

Item Type: Conference or Workshop Item (Paper)
Subjects: Agricultural Sciences > Agricultural biotechnology
Divisions: Faculty of Agriculture
Depositing User: Darko Andronikov
Date Deposited: 20 Aug 2015 11:36
Last Modified: 20 Aug 2015 11:36
URI: http://eprints.ugd.edu.mk/id/eprint/13718

Actions (login required)

View Item View Item