Experimental research on venison products’ quality

Abstract

The venison products, the cold meats and other meat products have appeared lately both on european and romanian market. The venison products are considered delicacies being primarily recommended to people who have blood pressure, liver or cholesterol health problems. The aim of this study was to determine the venison products' quality and the venison cold cuts' quality by conducting series of physico chemical and sensory assays on the product: moisture determination, sodium chloride determination, easily hydrolysable nitrogen determination, determination of nitrates and nitrites, collagen content determination, total mineral substances determination and the determination of sensory properties. The microbiological analyzes have revealed the microbial load of the end product: Coliform Bacteria, Escherichia Coli, Salmonella Spp., Staphylococcus, Sulphite-Reducing Clostridia, Bacillus Cereus. The product is full conformity with national and European regulations on the contaminants mentioned above.