期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2007
卷号：I
期号：XXX
页码：12-16
出版社：Galati University Press
摘要：The purpose of our study has been to evaluate sensorial, chemical and microbiological qualities of meat derivates from different production units of Dolj County. For four years we have analysed 458 samples of meat products (five assortments: kind of mortadella, frankfurters, (summer) salami, smoked sausages and minced meat for mititei). A number of 194 samples (42.35%) were out-of-standards, most of them (94.85%) because of chemical parameters. Most frequently we found the exceeding of the maximum admissible values for collagen/proteins ratio (60.1%) and for lipids (51.1%
关键词：food safety; meat products; chemical analyses; collagen/proteins ratio
