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EVALUATION OF THE TECHNOLOGICAL PROCESS AND PHYSICOCHEMICAL CHARACTERISTICS OF TRADITIONAL PORK SAUSAGES COMPARED TO SIMILAR PRODUCTS
Abstract
Traditional production is more sustainable through local efficiency, meat and spices often come from local farms or markets, reducing the carbon footprint associated with transport, respect for resources and cultural diversity, while industrial methods are oriented towards volume, uniformity and profit, often with higher ecological costs. Traditional pork sausages are prized for their unique flavors and textures, making them a staple in the Romanian tradition. The process of preparing traditional pork sausage has followed established techniques that have been used for many years. The physicochemical analyses carried out in the case of pork sausage own production1 and 2 showed the following values of the quality indicators: salt (1.2% and 1.7%); water (64.5% and 61.8%); collagen (3.5% and 3.8%); proteins (19.6% and 18.2%); lipids (16.3% and 14.6%); easily hydrolyzable nitrogen (2.4 mg NH3/100g and 3.3 mg NH3/100g); total ash (1.6% and 1.7%); energy value (225.1 Kcal/100g and 204.2 Kcal/100g). The values obtained were close to those obtained in other researches and remained within the acceptable limits established by the regulations and legislation in force. The multivariate data analysis (PCA) carried out in this case confirms the existence of different technological strategies - from fresh to mature and nutritionally concentrated products - highlighting the direct impact of chemical composition on the quality and stability of meat products.
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