Establish a Correlation between Storage Conditions and Period of Validity to Some Meat

Abstract

Were carried out research on establishing correlations between storage conditions (temperature, time, humidity, organoleptic character, freshness) and validity period. Storage conditions such as humidity, shelf life, temperature and ventilation facilities, affecting the quality of meat products through organoleptic changes, physicochemical and microbiological they may suffer. Not observed when temperature, humidity and ventilation in storage space may occur a number of changes of organoleptic deterioration, including: the emergence of a sticky deposit on the surface of the membrane and mold colonies who often do not exceed the surface membrane, so do not enter in the product (lack of ventilation in hastening the emergence of these particular organoleptic changes). Also representative of physical changes occur as the product weight decrease due to water evaporation constitution. Organoleptic changes were pursued, physicochemical and microbiological two types of meat (sausage Rose and Parizer) during storage at 10-12°C, ie 4-6°C, relative humidity 7580% during validity. Correlating with the storage conditions during storage and organoleptic characters of dissolution, valid, based on investigations organoleptic, physico-chemical and microbiological, organoleptic changes occur is found after 10 days at Rose and sausage samples after six days in Parizer. These changes are more intense when stored at higher temperature and humidity values and appear to over 35 mg% ammonium nitrogen and amino nitrogen 250 mg%. Regardless of storage conditions, it appears that during this period in both products studied under physico-chemical aspect is noted a decrease in water content, fat, protein substances, collagen and starch, the amount of ammonia, amino nitrogen and salt growing. These changes are more intense if the product storage temperature and higher humidity. Correlating changes in the physico-chemical organoleptic and microbiological recommend maintaining the validity of 10 days for products semysmocked and 6 days for freshment. REFERENCES