Authors:
C. D. Sălăgean
Volume 16, Issue 2;
Pages: 212-215;
ISSN:1453-1399, Agroprint;
ISSN (online):2068 – 9551
 Abstract:
Microbiological analyses were performed on seventy-five samples of pork, first and second quality beef semi-manufactured products (minced and salted meat, in different stages of tendering process at +2…+4 Celsius degrees) used in the manufacturing process of some meat products.
During the salting and tendering process we noticed a reduction of the total number of germs, coliform bacterias, micets’ and an increased growth of staphylococcus count.
Keywords:
minced and salted pork, semi-manufactured products, microbiological quality indicators
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Faculty of Food Processing Technology
Royalty