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: | https://eprints.ugd.edu.mk/id/eprint/834 |
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