Study regarding the increase of meat preservation with minimize of nutrients losses

Abstract

The meat processing couldn't be realised without the direct involvement of its preservation industry, industry that uses nowadays different processes alone or combined for to realise first the meat preservation in the best conditions without major changes of its nutrients values. The study is based on several important directions: the chemical composition of the meat and its global quality; ways of preservation; the preserved meat storage and analysis of the modifications that appear regarding its nutritive value. The study was realised on the basis of some analysis that can underline the nutritive value of the meat and the modifications that it undergoes being subdued to the main preservation processes: salting, smoking, salting and smoking. At the same time there are underlined the modifications that appear after the storage process even though it is realized in the proper conditions.