Open AccessQuality of meat products from the Serbian market in terms of protein content
Author(s) -
Jovana Delić,
Tatjana Tasić,
Predrag Ikonić,
Marija Jokanović,
Snežana Škaljac,
Maja Ivić,
Jasna Mastilović
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/333/1/012053
Subject(s) - serbian , quality (philosophy) , food science , business , protein quality , distrust , chemistry , meat packing industry , microbiology and biotechnology , biology , law , physics , philosophy , linguistics , political science , quantum mechanics
The quality of meat products on the market constantly comes into question. In Serbia, there remains some level of persistent distrust and suspicion regarding meat processors and meat quality. Protein quality, meaning protein content and percentage of collagen in total protein, is chemical quality parameter stipulated by regulation. Forty meat products from the Serbian retail market, of which 19 were declared, by Serbian regulation, as canned meat in pieces and 21 were declared as finely ground cooked sausages (emulsion-type, pasteurised hotdogs), were investigated. All hotdogs (100%) fulfilled the required protein quality criteria, while 36% of canned meat in pieces were not in accordance with the regulation regarding protein quality. The main reason for products not meeting the regulation was their high collagen levels. In total, 15% of the meat products studied did not meet legal protein requirements.