Review article

Comparative view of regulations on quality of meat products

Marina Aćimović ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane. Herinzelova 55, Zagreb
prof. Lidija Kozačinski ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane. Herinzelova 55, Zagreb
prof. Bela Njari ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane. Herinzelova 55, Zagreb
prof. Željka Cvrtila Fleck ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane. Herinzelova 55, Zagreb

Abstract

Being familiar with the quality of meat products has a special significance. Regulations regulate chemical composition of meat products and oblige EFB (entities in food business) for making a manufacturing specification, i.e. a declaration for each meat product on the market. Even though many regulations that regulate the area of meat products production in Croatia have changed over time,
the demands that are common for all of them are in terms of name and definition, labeling, composition and sensorial traits, kinds
and quantity of raw material and other things that are used in in production and processing, as well as the applied technological
procedures. By successive changes in regulations, quality parameters have been changing too. By deregulation of quality, in this sense nowadays all the responsibility for the production of a meat product of good quality lies with an entity in food business.

Keywords

meat products; regulations; quality

Hrčak ID:

132396

URI

https://hrcak.srce.hr/132396

Publication date:

1.7.2014.

Article data in other languages: croatian spanish german

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