RESEARCH ON THE EXTENSION OF THE VALIDITY PERIOD FOR BOILED - SLICED MEATS, MANUFACTURED BY THE NATIONAL MANUFACTURER IN ACCORDANCE WITH THE NORMATIVE ACTS IN FORCE

Abstract

Currently, the issue of food quality and safety has become a key factor in meeting consumers’ requirements. Samples from the category of sliced boiled sausages were inspected: Parizer "Doctorskaia" boiled, of high quality, sliced, non-edible artificial casing, packed in a protective(modified) atmosphere, with three different manufacturing dates (three batches). The investigations were based on complex research in dynamics of physico-chemical and microbiological quality indices, to study the possibility of extending the shelf life up to 30 days at t°C = 0 + 6°C and the relative humidity of the air max.- 75%, of meat products, manufactured according to the company standards and the technological instructions in force of the meat processor. Thus, there were obtained very good results, related to the organoleptic characteristics physicochemical and microbiological indices since they have not changed considerably over time, remaining within the normative requirements even at the end of the shelf life, not affecting the quality of the product.