Open AccessEffect of fixed factors on microbiological status of some meat products
Author(s) -
Violeta Caro-Petrović,
M.P. Petrović,
И.Ф. Горлов,
M I Slozenkina,
Marina Selionova,
Иванова Светлана Николаевна,
A Yu Itckovich
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/848/1/012028
Subject(s) - food science , significant difference , animal husbandry , zoology , biology , mathematics , ecology , agriculture , statistics
This study was to assess the microbiological quality of commercial meat products of Institute for Animal Husbandry, Belgrade, Serbia. In the Institute various meat products produced in a small scale type of processing namely: Institute sausage, Barbecue sausage, Debrecen, Frankfurter and Extra sausage. Investigation was conducted during three years at the Microbiology laboratory. The products were submitted for testing twice monthly. The samples were placed in the polyethylene bag and then brought in the microbiology laboratory and immediately placed in the refrigerator. The next day, the sample product was removed in the refrigerator and placed in the laboratory bench for microbial analysis to begin. For all products there are variations in the total number of bacteria (CFU / g) depending on the year and season. However, during spring season, only the differences at Extra sausage and Barbecue sausage were significant (P 0.05) and (P<0.01). Largest variations were found in Extra sausage.