Authors:
Iosif-Gabriel Bordea, Ileana Cocan, Diana Dogaru, Teodor- Ioan Trașcă
Volume 23, Issue 2;
Pages: 68-70; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
 Abstract:
The paper aims as main objective the study of the nutritional characteristics of the raw-dried salami, produced in the Western part of Romania, during a period of three years, before and after the implementation of the information system for tracking traceability. The following nutritional characteristics have been studied: fat content and total protein substances.
The importance of this study results from a research topic of great interest worldwide namely: ensuring food safety, food quality and continuing concern of meat processors to get healthy and safe products for consumers.
The raw-dried salami samples were analysed in the laboratory for physic-chemical and bacteriological analyses at a private company in Timisoara.
Keywords:
traceability, fat, protein, meat products, dry salami
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Faculty of Food Processing Technology
Royalty