Chemical composition and microbial safety of pork meat products originating from Herzegovina
Abstract
Th is paper presents the results of chemical composition and microbiological
safety testing of dry cured meat products, fermented and semi-dry
or pasteurized sausages produced by several meat industries from Herzegovina.
In the period from 2016 to 2018, a total of 85 meat products were sampled.
Th ese included 20 samples of fermented pork sausages, 10 samples
of dry-cured pork loin, 5 samples of dry-cured pork neck and 50 samples
of heat-treated sausages. Quality control testing of the samples included
determination of meat protein, crude fat, moisture, sodium nitrite and
polyphosphates content in sausages, using standard analytical methods. It
was confi rmed that all analysed samples meet the requirements in terms
of chemical composition, level of additives and microbiological safety. In
comparison with dry cured meat products and sausages analyses results,
with minimum requirements that are set forth in regulations for that product
category. Th e above mentioned suggests that the analysed samples are
good quality products and they are in compliance with the regulations.