Open AccessPartly processed meat products prepared for grilling as a source of protein
Author(s) -
Vladimir Korićanac,
Danijela Vranić,
Radivoj Petronijević,
Dejana Trbović
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 - 10.1088/1755-1315/333/1/012070
Subject(s) - food science , processed meat , raw meat , food products , meat packing industry , raw material , business , cooked meat , chemistry , organic chemistry
In the period January 2018 to December 2018, the levels of protein were measured in 864 samples of partly processed meat products prepared for grilling, from the Serbian market. Just 2.89% of these partly processed meat products contained protein content less then 14 g/100g, and so did not meet the requirement laid down in the national regulation. By groups, 97.89% of minced shaped meat, 98.71% of minced unshaped meat and 93.62% of fresh sausages met the requirement of national regulation. The meat product group with the biggest percentage of non-compliant meat products was the fresh sausages group – 6.38% of these contained less than the required protein content. All in all, most of the partly processed meat products met the national regulation regarding protein content. With average 16.23±1.82 g/100g of protein in raw, pre-thermal treatment samples, this group of meat products would be a good source of protein in human nutrition. Nonetheless, those meat products that did not meet national regulation requirements show that regular and periodic control of partly processed meat products is necessary and one of the most important steps in ensuring safe and quality meat products for consumers.