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TECHNICAL AND ECONOMIC STUDY OF THE PRODUCTION OF A COOKED MEAT PRODUCT: MINCED AND SEASONED PORK SAUSAGES
Abstract
Nutrition is the most important environmental factor that influences the body (Pavlov). About food is said to be a "necessity that gives birth to all the others" or "the pleasure of all ages, of all conditions, of all countries and all the days, which can be associated with all the pleasures and we remain at the last to console ourselves from the loss of others " It also confirms that: "you do not live from what you eat, but from what you digest." By the name of fresh meat products, we mean the meat products made from minced and spiced meat introduced into natural or artificial membranes, products which are then subjected to thermal treatments and can be used as food. In this paper, the technical and economic study of the production of a cooked meat preparation was carried out: minced and seasoned pork sausages. Several organoleptic and physical-chemical samples were evaluated from the obtained product. Sodium chloride and nitrates are within the limits of the standard. In meat preparations, NaCl has the role of increasing water retention capacity as well as the property of improving the taste of the product, and the nitrates give red color and contribute to consistency. To increase the nutritional value, it is necessary to lower the water and NaCl content by rigorous control of the raw materials. Instead, increasing water content leads to increased economic efficiency.
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