Changes in the Chemical Composition of Some Pieces of Pork Stored and Different Temperatures

Kuzelov, Aco and Savinok, Olga and Angelkova, Tanja and Naseva, Dijana (2012) Changes in the Chemical Composition of Some Pieces of Pork Stored and Different Temperatures. Agricultural science and technology, 4 (1). pp. 85-88. ISSN 1314-412X

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Abstract

The paper includes changes that occur in vacuum packed pieces of meat obtained by removing the haunch, vacuum packed and kept in chamber at different temperature conditions of 4 and 6 C. The changes that occur during storage were examined at 2, 3 and 5 days after production. It was found that during the storage of meat cuts, there are significant changes to reduce water content, while protein, fat and mineral substances are increasing. The total number of bacteria in meat cuts during storage is increased in those who are kept at temperature of 6 C. During storage of meat cuts from production to 3 days best sensory characteristics of meat cuts that has been stored at 4 C.

Item Type:	Article
Subjects:	Agricultural Sciences > Animal and dairy science
Divisions:	Faculty of Agriculture
Depositing User:	Dijana Naseva
Date Deposited:	14 Nov 2012 14:02
Last Modified:	23 Jan 2013 09:25
URI:	https://eprints.ugd.edu.mk/id/eprint/867

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