Research on the Physico-Chemical and Microbiological Quality of Traditional Pork Meat Products
Keywords:
safety, traditional products, hygieneAbstract
Traditional pork meat products are considered healthy, with superior sensory and nutritional characteristics compared to those obtained through conventional methods, which is why they are highly appreciated by consumers.
Therefore, the physico-chemical and microbiological examination of pork products is used to assess the safety and hygiene of these products, employing principles and methods based on laboratory analyses.
This study presents the results of the physico-chemical and microbiological examination of five types of specialty pork products: smoked pork tenderloin, baked and smoked pork pastrami, smoked pork belly, smoked pork loin, and smoked and baked pork neck, within their shelf life. The products are made in small processing units, following authentic, traditional recipes.
It was found that the analyzed samples meet the microbiological standards and are safe for human consumption. The physico-chemical indicators comply with the current legal requirements, being noted for their low water content and higher protein levels. The quality of the raw materials is fundamental to a safe finished product.
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