Chemical, Microbiological and Sensory changes of musculus semimembranosus of pork stored at diferent temperatures

Kuzelov, Aco and Savinok, Oksana (2011) Chemical, Microbiological and Sensory changes of musculus semimembranosus of pork stored at diferent temperatures. Yearbook 2011, Faculty of Agriculture. ISSN 1409-987x

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Хемиски микробиолошки и сензорни промени на Мusculus semimembranosus од свинското месо складирано на различни температури.pdf

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Official URL: http://js.ugd.edu.mk/index.php/YFA/article/view/3

Abstract

The paper includes changes that occur in vacuum packed pieces of pork meat (Musculus semimembranosus) obtained by removing the haunch, vacuum packed and kept in a chamber at different temperature conditions of 4ºC. and 6ºC. The changes that occur during storage were examined during the second, the third, and the fifth day after production. It was found that during the storage of meat cuts, there were significant changes in reduction of water content, while protein, fat and mineral substances were increased. The total number of bacteria in meat cuts during storage was increased in those who were kept at a temperature of 6ºC. During storage of meat cuts after the fifth day from production, the best sensory characteristics of meat had the meat cuts stored at 4ºC.

Item Type: Article
Subjects: Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Aco Kuzelov
Date Deposited: 26 Dec 2012 12:23
Last Modified: 24 Apr 2014 09:33
URI: http://eprints.ugd.edu.mk/id/eprint/4537

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