RESEARCH REGARDING THE DEGRADATION OF MEAT SEMI – PRODUCTS AND THEIR CHEMICAL COMPOSITION
The trends in the meat market evolved in the last decade under the influence of consumers’ demands, economic restrictions, and food safety regulations. In this way, there are significant changes related to the quality of raw materials, products, and technologies. The present study tries to answer...
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| Language: | English |
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Editura Universităţii din Oradea
2024-11-01
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| Series: | Natural Resources and Sustainable Development |
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| Online Access: | https://www.nrsdj.com/issues-year-2024-2/research-regarding-the-degradation-of-meat-semi-%E2%80%93-products-and-their-chemical-composition.html |
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| _version_ | 1832583800505237504 |
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| author | Orădan Cristian Adrian Timar Adrian Vasile |
| author_facet | Orădan Cristian Adrian Timar Adrian Vasile |
| author_sort | Orădan Cristian Adrian |
| collection | DOAJ |
| description | The trends in the meat market evolved in the last decade under the influence of consumers’
demands, economic restrictions, and food safety regulations. In this way, there are significant
changes related to the quality of raw materials, products, and technologies. The present study tries to
answer one of the new issues about the raw materials in meat processing. Due to the national and
European regulations that lay down the meat raw material definition, some semi-products like
Baader (unnerved meat) and MDM (mechanically deboned meat) are no longer accepted as
ingredients in meat stuff. According to the definitions from the national regulation, these semi-
products are auxiliary materials and in this way should be labelled accordingly. At the same time,
meat from other semi-products like Parizer is allowed as an ingredient. Our study is investigated
using advanced instruments the degree of meat physically degradation that is behind this changes in
regulations - Imagistic equipment - Scanning electron microscope SEM VEGA3 SBU – Easy Probe
produced by TESCAN, with EDX detector produced by BRUKER and Spectroscope- FT-NIR TANGO
Spectrometer. The investigation recorded data about the chemical composition and imagistic data of
the semi-products mentioned above. The data show similarities regarding the chemical composition
and a similar degree of degradation. |
| format | Article |
| id | doaj-art-9bfacdb97c1f4ffc9c63d6ee3153e0af |
| institution | Kabale University |
| issn | 2066-6276 2601-5676 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Editura Universităţii din Oradea |
| record_format | Article |
| series | Natural Resources and Sustainable Development |
| spelling | doaj-art-9bfacdb97c1f4ffc9c63d6ee3153e0af2025-01-28T06:29:18ZengEditura Universităţii din OradeaNatural Resources and Sustainable Development2066-62762601-56762024-11-0114220921710.31924/nrsd.v14i2.162RESEARCH REGARDING THE DEGRADATION OF MEAT SEMI – PRODUCTS AND THEIR CHEMICAL COMPOSITIONOrădan Cristian Adrian0Timar Adrian Vasile1https://orcid.org/0000-0003-1310-4119Doctoral School of Biomedical Science, University of Oradea, RomaniaUniversity of Oradea, Faculty of Environmental Protection, 26 Gen. Magheru St., 410048, Oradea, RomaniaThe trends in the meat market evolved in the last decade under the influence of consumers’ demands, economic restrictions, and food safety regulations. In this way, there are significant changes related to the quality of raw materials, products, and technologies. The present study tries to answer one of the new issues about the raw materials in meat processing. Due to the national and European regulations that lay down the meat raw material definition, some semi-products like Baader (unnerved meat) and MDM (mechanically deboned meat) are no longer accepted as ingredients in meat stuff. According to the definitions from the national regulation, these semi- products are auxiliary materials and in this way should be labelled accordingly. At the same time, meat from other semi-products like Parizer is allowed as an ingredient. Our study is investigated using advanced instruments the degree of meat physically degradation that is behind this changes in regulations - Imagistic equipment - Scanning electron microscope SEM VEGA3 SBU – Easy Probe produced by TESCAN, with EDX detector produced by BRUKER and Spectroscope- FT-NIR TANGO Spectrometer. The investigation recorded data about the chemical composition and imagistic data of the semi-products mentioned above. The data show similarities regarding the chemical composition and a similar degree of degradation.https://www.nrsdj.com/issues-year-2024-2/research-regarding-the-degradation-of-meat-semi-%E2%80%93-products-and-their-chemical-composition.htmlmeatunnerved meatmechanically - deboned meatchemical composition |
| spellingShingle | Orădan Cristian Adrian Timar Adrian Vasile RESEARCH REGARDING THE DEGRADATION OF MEAT SEMI – PRODUCTS AND THEIR CHEMICAL COMPOSITION Natural Resources and Sustainable Development meat unnerved meat mechanically - deboned meat chemical composition |
| title | RESEARCH REGARDING THE DEGRADATION OF MEAT SEMI – PRODUCTS AND THEIR CHEMICAL COMPOSITION |
| title_full | RESEARCH REGARDING THE DEGRADATION OF MEAT SEMI – PRODUCTS AND THEIR CHEMICAL COMPOSITION |
| title_fullStr | RESEARCH REGARDING THE DEGRADATION OF MEAT SEMI – PRODUCTS AND THEIR CHEMICAL COMPOSITION |
| title_full_unstemmed | RESEARCH REGARDING THE DEGRADATION OF MEAT SEMI – PRODUCTS AND THEIR CHEMICAL COMPOSITION |
| title_short | RESEARCH REGARDING THE DEGRADATION OF MEAT SEMI – PRODUCTS AND THEIR CHEMICAL COMPOSITION |
| title_sort | research regarding the degradation of meat semi products and their chemical composition |
| topic | meat unnerved meat mechanically - deboned meat chemical composition |
| url | https://www.nrsdj.com/issues-year-2024-2/research-regarding-the-degradation-of-meat-semi-%E2%80%93-products-and-their-chemical-composition.html |
| work_keys_str_mv | AT oradancristianadrian researchregardingthedegradationofmeatsemiproductsandtheirchemicalcomposition AT timaradrianvasile researchregardingthedegradationofmeatsemiproductsandtheirchemicalcomposition |