Subject: Animal and dairy science
Year: 2012
Type: Article
Type: PeerReviewed
Title: Changes in the Chemical Composition of Some Pieces of Pork Stored and Different Temperatures
Author: Kuzelov, Aco
Author: Savinok, Olga
Author: Angelkova, Tanja
Author: Naseva, Dijana
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.
Publisher: Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria
Relation: https://eprints.ugd.edu.mk/867/
Identifier: oai:eprints.ugd.edu.mk:867
Identifier: https://eprints.ugd.edu.mk/867/1/019_PQS_1.pdfIdentifier: 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
