Quality and safety aspects of semi-finished meat and chopped by-products made for public consumption

Abstract

In the current market conditions, quality has become a determining element for satisfying consumer requirements. A special place is occupied by the manufacture of products with high organoleptic characteristics and which have a long sales perspective, without changing the quality of the product. The researches were carried out on semi-finished meat and chopped by-products - Cighiri, ("Homemade Cighiri"), manufactured by two local producers (Sample I and Mostra II) and collected from the consumer network in a refrigerated state. The organoleptic characteristics studied in the samples taken in the study demonstrated qualitative sensory indices, physico-chemical indices evaluated in semi-finished meat products and shredded by-products - Cighiri, presented concrete values and corresponding to the samples of homemade Cighiri taken in the study, the results are compliant and correspond to the requirements regulations in force Government decision 624/2020, for these products. The microbiological parameters determined at homemade Cighiri, taken in the study, demonstrated results that tell us about the absence of pathogenic microorganisms and, also about the sanitation, compliance and safety of meat products made for public consumption.