RESEARCH ON EXTENDING THE SHELF LIFE UP TO 7 DAYS OF HEAT-TREATED MEAT PRODUCTS, MANUFACTURED ACCORDING TO COMPANY’S STANDARDS AND TECHNOLOGICAL INSTRUCTIONS IN FORCE BY THE LOCAL PRODUCER

Abstract

In contemporary market conditions, quality has become a key element in meeting consumer requirements. Of particular interest is the manufacture of products with high organoleptic characteristics, which have a long sales prospect, with long shelf life, without changing the product quality. In order to achieve safe and qualitatively nutritious products, we need the latest raw materials and technologies. Establishing the validity of these products over a period of time helps to market foodstuffs that are safe for consumption and from the point of view of producers' economic and food safety considerations. The research was performed on assortments of sausages made of heat-treated ingredients, such as: Lebărvurști, c / I - packed in natural membrane; Boiled pork toba - packed in polyamide, Pork Saltison - packed in natural membrane, made for public consumption. The purpose of the research was to determine the quality, physico-chemical and microbiological indices in order to study the possibility of extending the shelf life of meat products  up to 7 days, the meat products were manufactured in accordance with the company’s standards and technological instructions in force of the meat processor. Thus, there were obtained very good results, related to the organoleptic characteristics such as: external appearance, consistency, odor, color that correspond to the requirements of the norms stipulated in the normative acts in force for these products; the same can be said for the physical indices, since they have not changed considerably over time, remaining within the normative requirements even at the end of the shelf life, not affecting the quality of the product. And in terms of microbiological indications, it is noteworthy that throughout the shelf life of the product (7 days)  they have not been modified and have corresponded to the requirements of the normative documents.