Chemical and Microbiological Examening of Final Meat Products as an Indicator of their Quality

Kuzelov, Aco (2010) Chemical and Microbiological Examening of Final Meat Products as an Indicator of their Quality. In: 20th Anniversary International Scientific Conference.

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Abstract

The study shows the results from a chemical and microbiological examining of certain meat products produced from different types of pork meat (tenderloin - pork chop, ham, and collar) by a meat processing company from Republic of Macedonia. We have examined 10 pieces of tenderloin - pork chops, 10 pieces of pork ham and 10 pieces of pork collar. The pork tenderloin contained in average 71.72% of water, 28.88% of proteins, 5.98% of fat and 1.00% of minerals. The pork ham contained in average 70.32% of water, 20.99% of proteins, 4.95% of fat and 1.10% of minerals. The pork collar contained in average 70.22% of water, 20.58% of proteins, 4.72% of fat and 1.10% of minerals. The total number of bacteria was 270 for the pork ham, 320 for the pork tenderloin and 220 for the pork collar.

Item Type: Conference or Workshop Item (Paper)
Subjects: Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Aco Kuzelov
Date Deposited: 14 Nov 2012 14:04
Last Modified: 19 Jun 2013 07:53
URI: http://eprints.ugd.edu.mk/id/eprint/834

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