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Experimental research on venison products’ quality

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dc.contributor.author SIDOR, A.-M.
dc.contributor.author SĂNDULEAC, E.
dc.contributor.author BUCULEI, A.
dc.contributor.author CONSTANTINESCU (POP), C. G.
dc.date.accessioned 2019-11-16T13:11:48Z
dc.date.available 2019-11-16T13:11:48Z
dc.date.issued 2016
dc.identifier.citation SIDOR, A.-M., SĂNDULEAC, E., BUCULEI, A. et al. Experimental research on venison products’ quality. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 294-299. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6993
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM 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 venison sausages en_US
dc.subject quality en_US
dc.subject energy value en_US
dc.title Experimental research on venison products’ quality en_US
dc.type Article en_US


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