Statistical processing of the chemicalanalysis of some meat products

Kuzelov, Aco and Naseva, Dijana and Bojkov, Goran (2009) Statistical processing of the chemicalanalysis of some meat products. Годишен Зборник 2009 - Yearbook, IX (11). pp. 77-86. ISSN 1409-987X

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Abstract

The inceptions of industrial meat processing on the territory of the Republic of Macedonja date from the second half of the last century. Today, there are several meat industries, wich have introduced many standards for
food safety. However. only one of them having set rounded products (slaughter of cattle and pigs and production of meat products) has implemented HACCP system and IS0-2001-9OOO. This company has its own laboratory where the raw materials and the finished product are examined. Various organoleptic, chemical and microbiological tests are commonly performed in the laboratory existing in this meat company. The above mentioned meat industry has the
longest tradition in the Republic of Macedonia. The aim of this study is to monitor the quality of few chosen products (Tea ausage, Meat Luncheon, Beef Goulash and Smoked Pork Collar) through parameters obtained by chemical analysis. Series of ten chemical analyses of chosen parameters were
gathered through a longer period of time and were treated by mathematical­ statistical analysis.
The obtained results show that the achieved quality fully meets the world standards for such types of meat products.

Item Type:	Article
Uncontrolled Keywords:	Chemical analysis. Tea Sausage, Meat Luncheon, Beef Goulash, Smoked Pork Collar
Subjects:	Agricultural Sciences > Agricultural biotechnology
Divisions:	Faculty of Agriculture
Depositing User:	Aco Kuzelov
Date Deposited:	15 Nov 2012 13:09
Last Modified:	19 Jun 2013 10:16
URI:	https://eprints.ugd.edu.mk/id/eprint/932

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