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Pork meat and products are the first in the rankings of consumer’s preferences in Romania. In the light of this fact, we performed a complex assessment based on histological and chemical examination of the structural differences in the traditional pork products compared to industrial products. Our study reveald that traditional pork meat products can be considered as food of superior biological value by higher protein, fat, collagen and lower water content compared to other pork products processed in the industrial system. Also, from the histological point of view of pork products obtained in the industrial system are characterized by a hyperhydration general aspect of the cell with an increase in the amount of the interstitial fluid. Comparative evaluation of processed pork products in two different systems (traditional and industrial) revealed an increased content of fibrous tissue and interstitial fluid for the industrial one in comparisson with the one obtained in the traditional system.

Comparative evaluation of nutritional and quality factors of pork meat products obtained traditionally in Romania and in the industrial system