Professional paper

Mistakes when drying meat

Mario Mašić ; Veterinarska stanica Imotski

Abstract

Dried meat products in almost all cases pass through several phases of technological processing, so you can expect some mistakes to appear during processing itself, or later during storing or transport. The mistakes can occur in color, taste, aroma or consistency and other organoleptic features. Changes connected with the mistake are usually the ones in the technology of production, and often are the result of the quality of raw material and the way of keeping. Any difference from the specific features of the finalized product should be considered a mistake. The grade of the market quality will depend on the intensity of the stated mistakes. Dried meat products can show more mistakes at the same time, which depends on the influence of more factors. In case there are strongly featured mistakes, the product is useless and bad in human feeding and health. That is why these problems make the need of veterinary inspection in both control of the production and circulation of dried meat products.

Keywords

mistakes; dried meat products

Hrčak ID:

22714

URI

https://hrcak.srce.hr/22714

Publication date:

15.5.2005.

Article data in other languages: croatian

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