Studiul comparativ al calităţii sortimentelor de salamuri fierte la diferiţi producători în zona de centru a R. Moldova

Abstract

There have been made comparative study of quality boiled meat products from different manufacturers in the center of the Republic of Moldova. The quality of boiled meat products has been determined according to main organoleptic, physical-chemical and bacteriologic characteristics and in accordance with STAS for the given assortments. The results on the quality of boiled sausages is data that relates to the quality of cooked products, intended for public useas basic information in order to make some conclusions and decisions for the future,because, boiled sausages thanks to their considerable taste and high digestibility degree that they possess, are in great demand among consumers.