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Characteristics regarding the quality and safety of semi-finished meat and by-products shredded at the local producer

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dc.contributor.author PÎRLOG, Alisa
dc.contributor.author CURCHI, Diana
dc.contributor.author PAVLICENCO, Natalia
dc.date.accessioned 2023-12-21T09:15:18Z
dc.date.available 2023-12-21T09:15:18Z
dc.date.issued 2023
dc.identifier.citation PÎRLOG, Alisa, CURCHI, Diana, PAVLICENCO, Natalia. Characteristics regarding the quality and safety of semi-finished meat and by-products shredded at the local producer. In: International Scientific Symposium "Modern Trends in the Agricultural Higher Education", October 5-6, 2023: Book of Abstracts. Chisinau, 2023, p. 122. ISBN 978-9975-64-360-3. en_US
dc.identifier.isbn 978-9975-64-360-3
dc.identifier.uri http://repository.utm.md/handle/5014/25544
dc.description Only Abstract en_US
dc.description.abstract The aim of the research was to appreciate and evaluate the characteristics related to the quality and safety of semi-finished meat and by-products shredded at the local producer and made for public consumption. The evaluation of the quality and safety parameters of semi-finished meat and chopped by-products - Cighiri made for public consumption, was carried out by evaluating two batches of „Homemade Cighiri” from two local producers. The evaluation of the microbiological indices of the semi-finished products from shredded meat taken in the study highlights the presence or absence of pathogenic germs such as: Coliform bacteria, Salmonella, the presence of L. Monocytogenes germs, Esherichia coli, the number of colonies at 30 °C, etc. Therefore, the results presented in relation to the microbiological indices evaluated in semi-finished meat and chopped by-products - Cighiri demonstrate that in the samples taken in the study no pathogenic microorganisms were detected that would endanger the health of the consumer and the reputation of the economic agent. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject meat products en_US
dc.subject half-prepared processed foods en_US
dc.subject Cighiri en_US
dc.subject organoleptic properties en_US
dc.subject microbiological analysis en_US
dc.subject chemicophysical properties en_US
dc.title Characteristics regarding the quality and safety of semi-finished meat and by-products shredded at the local producer en_US
dc.type Article en_US


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