Stručni rad

QUALITY AND HEALTH SAFETY OF MEAT CANS

Nino Pinter orcid.org/0000-0001-7058-4249 ; Ministarstvo obrane RH, Uprava za materijalne resurse, Služba za prijem i potporu, Zagreb
Lidija Kozačinski ; Veterinarski fakultet Sveučilišta u Zagrebu
Bela Njari ; Veterinarski fakultet Sveučilišta u Zagrebu
Branimir Mioković ; Veterinarski fakultet Sveučilišta u Zagrebu
Željka Cvrtila Fleck ; Veterinarski fakultet Sveučilišta u Zagrebu
Vesna Dobranić ; Veterinarski fakultet Sveučilišta u Zagrebu
Nevijo Zdolec ; Veterinarski fakultet Sveučilišta u Zagrebu
Ivana Filipović ; Veterinarski fakultet Sveučilišta u Zagrebu

Sažetak

The paper shows the results of the chemical, microbiological
and research of the heavy metals findings of meat
cans produced in two different production plants. The producer
A had the HACCP system already implemented, as
opposed to the producer B who was just starting to implement
the system. 3,7% of all the analyzed samples, products
of the producer B, were objected to during the control
and storing. The reasons were aberration in the quality of
a product (increased quantity of water and fat), separation
of fat from the content of a product, appearance of hollows
in the content and corrosion on the lid, seams and
the cape of the can. There has also been determined an
increased quantity of added polyphosphates in products
of the producer B, which affects the safety of products.
There were no objections on products of the producer A
during purchase and storing. All the researched samples
of both producers were microbiologically safe. According
to the results of heavy metals in cans with chopped meat
of both producers,

Ključne riječi

meat cans; quality; health safety

Hrčak ID:

51838

URI

https://hrcak.srce.hr/51838

Datum izdavanja:

26.2.2009.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.865 *