SUMMARY Ph.D. THESIS TITLE RESEARCH ON QUALITY AND OPTIMIZATION STORAGE AND DISPOSAL OF MEAT PREPARATIONS IN CLUJ COUNTY

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1 SUMMARY Ph.D. THESIS TITLE RESEARCH ON QUALITY AND OPTIMIZATION STORAGE AND DISPOSAL OF MEAT PREPARATIONS IN CLUJ COUNTY These Ph.D.Thesis as described above is structured in a number of 10 chapters. The first three chapters form the first part of the sentence and the last seven chapters include own research. In Chapter I, entitled "General Considerations on changes in the organoleptic, physico-chemical properties of meat during the technological flow to obtain meat" issues are presented on changes in meat and meat preservation by salting, from a sensory, physical-chemical, biochemical and bacteriological. As mentioned the organoleptic changes the color, consistency, freshness, taste and smell, and appearance changes are noted under the weight of the meat. In the early days of salting weight loss of 4.6 to 4.9% (Steel, 1962) and after 120 days of keeping the meat in brine recorded weight gain of 5-6%. Biochemically by salting meat indicate subtle loss of vitamins and soluble protein. At a brine concentration of too much protein substances lose their reversibility, decreases the amount of total nitrogen and creatine is reduced from 10 to 20 times. Under the action of sodium chloride and inhibits the activity of proteolytic enzymes that activate the lipases (Pavlovsk, 1960). Depending on the meat-brine ratio, concentration of sodium chloride brine and the brine during the salting pass, soluble proteins, substances, nitrogen and neazotate mining and minerals and vitamins. Bacteriological Changes in salted meat is reflected by dehydration of bacterial cell metabolism and therefore,

2 protein-forming compounds in the saline substances dipeptidice links meat protein, blocking the possibility of intervention of proteolytic enzymes and dehydrating the product due to the pressure osmotic. At salt concentrations of between 5-6% activity of saprophytic bacteria and even some pathogens is stimulated, at a concentration of 11-15%, decay bacteria are stopped in their growth. Bacilli of the subtilis-group mezentericus, hull (except strep) and yeasts can grow even at a concentration of 15% salt. It seems that salt not only kills bacteria but stops their vital work, so salt is a bacteriostatic and bactericidal action, and the toxins already formed salt has no effect. Literature data indicate that Clostridium botulinum outgoing at a concentration of 12% salt, 10% salt may not produce toxin, though not killed than salt concentrations up to 24%. Clostridium and Clostridium putrificus sporognes can not multiply and may produce toxins they contain 7-8% salt environment. Coli group bacteria can survive in saturated salt solutions to 6 weeks to 6 months. Salmonella enteritidis Gartner was highlighted after 60 days of salting. Saturated brine resistant Proteus vulgaris in three weeks and 4-5 months staphylococci. The meat preserved with salt 13% Salmonella virulence retains at least 80 days and a concentration of 19-20% brine for 75 days. Action on yeast salt and temperature depends on the acidity. Development of yeast at a temperature usually stops at a salt concentration of 12%, while at 0 C to a concentration of 8%. Generally, salt is detrimental to the development of yeasts. Changes in meat and meat products from the smoking process of. organoleptic changes occurring in smoked products improves the taste, smell, aroma and color. Aldehydes and ketones, aromatic substances existing in the smoke improves the organoleptic quality of smoked products. Due to stabilize pigments meat smoked products improve their appearance and the action components of smoke and fumes temperature occurs swelling of collagen and therefore increase product frăgezirii succulent and are to increase digestibility index. Physicochemical changes. The weight loss and smoking meat, which varies with temperature and air speed and characteristical smocked product during the smoking process, temperature and air capacity to retain water. Weight loss varies between 6-12% depending on product composition and duration of smoking process. Chemical changes, refer to the dynamics of nitrite, ph, denaturing proteins and some fermentative changes. Following high temperatures azoximioglobina smoking becomes azoximiocromogen giving a pink-red, also

3 decreases with the amount of nitrite cca.25%. Acids of carbon entering and moving product to acid ph, it decreased from 6.34 to 5.78 to 5.87 to Smoking meat products at temperatures between 40 and 90 C is accompanied by partial thermal distortion of the protein is released active functional groups SH, carboxylic, amino which can react with some components of smoke. Bacteriological changes. The bactericidal action of smoke, as most researchers assigned phenols, aldehydes and acids. After some research bacterial load of smoked products vary by the amount of phenols existing product. The action of phenols incidence of E. coli and B. proteus greatly reduced peaking depriving these germs on the surface of smoked products. Destroy microorganisms on the surface depends on temperature and relative humidity of the smoke. The higher temperature and lower relative humidity even destroyed several organisms. Smoke are more resistant to the action prodigiosus B. and B. subtilis spores, which resist the action mezentericus smoke until 6:00. Molds made once the sawdust are also resistant to smoke. Changes meat and meat products heat action Physicochemical changes. Boiling salted and smoked products subject suffering profound changes leading to improved organoleptic properties and digestibility. The most important chemical changes in them suffer from thermal processing of protein substances. Action thermal distortions associated with the action of salt increases protein. Following these changes take shape globular protein fibril. Initial solubility of proteins decreases greatly after heating. Accessibility enzymes trypsin and particularly increase the heat treatment, which leads to an increase in digestibility. Following distortion meat proteins move to neutral reaction. Autolitice enzyme action stops from distortion protein heat action. Scleroproteinele (elastin and collagen) also suffer distortion but at different temperatures other proteins. Such collagen is still coagulates at 60 C and 130 C. Only elastin 5-6 hours by heating collagen undergoes a series of chemical changes that allow the protease action, there is a peptizare collagen resulting gelatin is soluble. Following thermal processing, the amount of non-protein nitrogen and amino nitrogen increases slightly extractive substances undergo significant changes, they are responsible for the occurrence of specific taste of boiled meat. An important role in this regard is glutamic acid and acid degradation products of inosine (hypoxanthine). Creatine goes into creatinine, and choline decomposition rate of cca.15% and glutathione decompose and release hydrogen sulfide. The thermal processing vitamins B1, B6, PP and folic acid decreases the amount after their passage broth.

4 Also during boiling meat loses 40-45% of its potassium and sodium content of 10-20% and 30-40% magnesium chloride and calcium and phosphorus. Losses in alkali milliequivalents (K, Na, As) is more important than the milliequivalents acid, acidifying action is to increase cooked product. Bacteriological changes. The heat treatment destroys Gram-negative flora. Some gram-positive pathogens such as staphylococci, are sometimes resistant to heat. Vegetative forms of germs are anaerobic bacteria destroyed sporulate and persist only in particular velchi Clostridium and Bacillus subtilis. IndoliGene flora is destroyed by heating at C. Comparative studies on thermal resistance of Enterococci faecium showed Streptococcum has a higher temperature resistance than Streptococcum fecalis, by signaling the differences within the same species from one strain to another. Chapter II deals with "The factors which determine the fate and activity of the microbiota of meat and meat products to obtain the storage and disposal. Among these factors indicate the initial level of contamination, substrate, temperature, acidity and ph of meat; umiditatrea correlated with relative humidity of the substrate where the atmosphere is maintained product, the chemical composition of the atmosphere, the chemical composition of meat and meat products; natural antibacterial constituents of meat product structure, aw value, oxidation-reduction potential, processing and storage factors (heat treatment, materials storage and processing). All these factors have a role in the development and activity importatnt microbiota of meat and meat products Initial degree of infestation. Carcasses will substantially influence the subsequent development of the change (speed, biochemical and microbiological changes, etc.). and determine the stability of raw meat and products. Morphological structure of the meat substrate varies from one species to another and can greatly influence the biochemical changes occurring in meat after production. Temperature environment in which meat and meat stored has a major role in ensuring the microbiological and biochemical stability of meat. By cooling and storage at refrigeration temperatures, due to changes in physicochemical parameters correlated (temperature, ph and a w ), there are changes in microbiota composition. By freezing, bacteria cease multiplication cells gradually lose their viability, but their enzyme systems are relatively resistant and remain active until the low temperature of about -30 C. Acidity and ph of meat influence of other factors correlated with physical, chemical, plays an important role in the development and start the process of change. After slaughter, meat ph from 6.5 to 7.0 is favorable for bacteria of

5 putrefaction. The onset of rigor-mortem changes, lactic acid is formed by the process of glycolysis catalyzed by enzymes own muscle tissue. Thereby reduced meat ph values of 5.5 to 5.8 (equivalent to 0.9 to 1.0% lactic acid relative to muscle mass), induces an inhibitory effect on bacteria of putrefaction (GARCIA-LOPEZ et al., 1998). Phase stiffness, which may take several hours, is continued with the biochemical maturation of tissue due to proteolytic enzymes, formation of soluble protein, easily assimilated, and as a result of dezaminare reactions, increase in ph values from 6.0 to 6, 5, favorable for the activity of putrefying bacteria Humidity substrate is correlated with relative humidity of the atmosphere in which the product is maintained. A low free water coupled with the effect of low temperatures, controlling proliferation and physiological activity of microorganisms perish. Normally given water activity (aw) value of meat has offers ideal conditions for microorganisms, whether physical, chemical and other factors are in the field of optimal growth. Chemistry of the atmosphere with oxygen content plays a role in limiting substrate and electron acceptor in aerobic respiration processes specific aerobic microorganisms. Changing the chemical composition of gases in the atmosphere is a known way of controlling and regulating quality and quantity of meat and products derived microbiota. The chemical composition of meat and meat products ensure optimal content of carbon, nitrogen, hydrogen, minerals and vitamins. To promote microbial multiplication, nutrients in food must be in a usable form or degradable. Some substrates are resistant to attack by microorganisms may be degraded or only those who produce specific enzymes. Under the action of microorganisms and their enzymatic phenomena, meat and meat products change their chemical composition and structure become accessible to a wide range of microorganisms. The chemical composition of meat and meat preparations and determined the dominant microflora profile. Costituent properdina are represented by natural antibacterial, haematin, particularly various antibodies in the blood and meat. Long chain fatty acids also appear to have inhibitory action on microorganisms. There are many of these substances are inactivated so Termoli and after heat treatment or even low to moderate along with the prolongation of storage products.

6 Physical and biological structure of the product may influence micro propagation (liquid or frozen water in food distribution in the aqueous phase emulsion and the presence of biological barriers). Chilled carcass meat is impaired in a time longer than the same cut in pieces or minced meat. How much grinding is more pronounced in both phenomena will occur soon change microbiană.datorită lack of integrity and sarcolemei fascial. WA value influences the growth and metabolic activity of microorganisms in the product, so its quality. Water activity varies from product to product because it depends on the intensity with which binds dry. It is generally considered that microorganisms in food cease to multiply the value aw = Oxidation-reduction potential influence metabolism and microbial cells contain any first substrate degradation reactions, liberating energy and catabolic reactions on the other side of synthesis of its living matter, energy anabolic reactions. This reaction is based on equipment cellular enzyme whose activity is subject to certain physico-chemical environment which is, in part and called oxidation-reduction potential or redox Eh value. Based on the critical redox potential multiplication and metabolic activity, microorganisms are divided into aerobic, anaerobic and facultative anaerobe. Reducing potential of a given environment is the opposite sign logarithm of the concentration of hydrogen molecules (hydrogen pressure): Eh =- log H2. Processing and storage factors may encourage further contamination of food or may inhibit or destroy the microbial population partly or wholly in food. Sometimes technological process changes the chemical composition of food contaminants which affect the microflora profile. Heat treatment. Heat treatment is the most important and effective to apply modern food technology to destroy contaminating microorganisms. Most organisms prefer temperatures of C for development. Temperatures exceeding the maximum development are lethal to microorganisms and are used for stabilization of food on longer or shorter or to destroy any pathogens present. Salts preservatives and adjuvants (ascorbaţii, polyphosphates, sugar and glucono-delta-lactone) normally inhibits the development of decay organisms and pathogens and stimulate the development of technological microflora (lactic bacteria).

7 Chapter III deals in detail the mechanism by which bacteria degrade food, how the wealthy and the pursuit of alteration process. It shows the main groups of microorganisms involved in spoilage of meat, their classification depending on the substrate acting, the main products resulting from the degradation of proteins, fats and carbohydrates. Also insisting on amino acid degradation by desamintion, decarboxylation and successive actions desamination and decarboxylation. The best of processing and storage conditions, bacterial contamination is limited to the surface in deeper layers of meat and it is sterile. Under favorable temperature and moisture on the surface bacteria grow rapidly and trigger altered. The first form of adulteration of meat surface is putrefaction. It is produced by aerobic bacteria whose proteolytic activity is closely linked to the presence of atmospheric oxygen. The second condition is favorable temperature, of between º C or more, although there are species of proteolytic bacteria which can grow at low temperatures or even negative ( -3-9 C), such as those of the genus Pseudomonas. Due to their psihrotrof, pseudomonadele are the main agents of change in refrigerated meat stored longer. In addition to aerobic bacteria, surface contamination include many anaerobic species, the vegetative form and sporulată, but they can not develop under conditions of aerobic bacteria aerobically and competition. As the development of aerobic bacteria consume oxygen in the surface layers gradually creating anaerobioză environment. Anaerobic putrefaction spread to depth first path is traveelor connective tissue that provides the most favorable conditions for development. On this route to install anaerobic putrefaction early specific changes: consistency sticky, greenish-gray color, smell and even pronounced repulsive gas accumulation. Early changes in bone interested hyaline cartilage covering articular surfaces and synovial fluid. The phenomenon of corruption is not conducted in all cases equally. Forms of expression may be varied and multiple. They were grouped causes, mode and mechanism of production exteriorization into two groups: superficial and deep putrefaction. Where putrefaction surface microflora in the air, the utensils, clothing, skin, etc., found in meat favorable conditions

8 for development, if the temperature is higher and growing rapidly. Meat microflora on the surface forming a viscous mass, sticky, gray color, and smell it imprimated nonaeration. Putrefaction profound fall into three categories: green (sulfhidroamo-niace), mixed-proteolytic and hydrolytic. Green putrefaction is characterized by green that has fat in particular, the reduction in tiomethemoglobină oxihemoglobinei and oximioglobinei respectively tiometmioglobină under the action of hydrogen sulfide. Joint putrefaction is the microflora associated action resulting from rotting, and generally action enteritis bacteria: Escherichia coli, Proteus, Bacillus subtilis, several Gram-positive cocci, it crosses the intestinal barrier in animals uneviscerated late or bled badly drawn. Joint putrefaction is the most common type of meat. Putrefaction hydrolytic, proteolytic meets especially canned goods and are characterized by bright-white spots form of fine grains, the surface and deep muscle tissue. This is due to crystallization of tyrosine, resulting from proteolysis of protein substances. Altered is located, is safe, but notes that the product is to limit conservabilităţii. In parts where there tyrosine crystals were isolated staphylococci, and sometimes diplococi Bacillus subtilis. Poor storage conditions and time, all types of meat can spoil. Altering the exteriorizează mostly by organoleptic changes when detected and correctly interpreted to exclude products provide food circuit. Alteration types, organoleptic changes and the causes that have triggered specific groups and product assortments. In hot and cooked smoked sausage (such Parizer) is frequently impaired due to high water content and composition features. Deep putrefaction is facilitated by the fact that bacterial spores resist heat treatment by smoking and cooking, but germinate rapidly in favorable conditions. Mucopolizaharidele abundantly represented in connective tissue are rapidly decomposed and the sulfur compounds are responsible for color change resulting from the predominant green color. If putrefaction is caused by aerobic bacteria in particular, when the surface of section stands a well-defined greenish ring at the periphery, just under the membrane. If putrefaction is caused by anaerobic bacteria then conatated greenish is only in the central section and is also well-defined contours. If optional anaerobic bacteria, green is diffuse and extends to the entire composition. Rarely can întâlnii and altered acid type fermentation, when it comes to massive contamination with bacteria of the genus Lactobacillus. Sausage category semysmocked are quite resistant to change. Only in areas where atmospheric humidity is kept high

9 (90%) and without aeration necessary to wet the surface can be installed aerobic putrefaction evidenced by sticky mucus and ammonia odor. By keeping long colonies of mold can grow on the surface membrane. PART II - RESEARCHES TREAT SEVEN CHAPTERS. In Chapter IV presents the "opportunity and research objectives. It shows that whether research topic under study arises from the need to know more objective quality meat products to be put to use in terms of integrity and hygienic condition to check if the products are produced according to technical rules in force, to detect some forgeries that they may be subjected to quality check whether they fit the parameters set by official regulations in force, etc.. Research objectives concern the following issues: Research on the quality of finished products (cooked meat in the membrane) to obtain seven production units in the county Cluj Research on changes in the organoleptic, physicochemical and mycrobiological during storage and disposal of meat products during the period of validity. Establishing a correlation between storage conditions (temperature, storage life, moisture storage facilities, type of product organoleptic freshness) and validity period; Set limits on some physico-chemical status according to the freshness of meat. CHAPTER V - MATERIAL AND METHODS Study on meat quality in production during storage and disposal was conducted on a total of 272 samples of which 136 and 136 samples to obtain samples at the end of life, taken from seven meat processing facilities in Cluj county noted letters A to G, in Samples were subjected to a sensory test, physical-chemical and microbiological. Sensory examination was referring to the external appearance and assessment section and the section surface color, texture, smell and taste. Physico-chemical examination was to determine the quantity of water, total fat, total protein, ammonia, sodium chloride, nitrite, collagen and starch. To determine these indicators were used stasurile under existing methods. Bacteriological refers to determining the following indicators: number of coliforms, E. coli, the presence of germs like Salmonella / 25 g product, the number of coagulase-positive staphylococcus / 1 g product, the presence of germs like Listeria, Bacillus cereus, sulphite-clostridiile Reducing, yeasts and molds, using techniques provided by

10 the official rules in force. Chapter VI refers to evaluating the quality of finished product obtained by organoleptic examination, physicochemical and microbiological. The results are presented in tables and graphs. In the production is remarkable physico-chemical changes followed, depending on variety and origin of the product unit. Variations of water content in sausages Csabay from to 62.03% is explained by using the technology of materials of different quality. For the same reason and the amount of total fat is widely variation (13.30 to g%). Total protein ranging from to g%, which justifies the use of quality raw materials to different units in the study. The quantity of ammonia are not significantly different from one unit to another, which demonstrates the use of fresh raw materials acceptable. Amount of salt ranges from 2.13 to 2.69 g%, these differences are due to use of materials with different degree of maturation. Nitrite content ranges from 1.98 to 3.69 mg%, this variation can be attributed to their uneven mass homogenisation or a varying composition of bacteria in meat denitrifiante salt. Collagen content varies from to 15.68%, these variations may be due to different quality of materials placed in technology. The starch content varies depending on the unit from which it originates. Rose is found in sausages and sausages Csaboi differences on water content, total fat, total protein and collagen from one unit to another processing reflecting a different quality raw material entering the technology. The amount of nitrite varies between 1.23 to 4.43 mg% Track variation can be made on the same grounds as for sausages Csabay. Parizer is remarkable variations in the water content, total fat, protein, salt and collagen from one unit to another which demonstrates the use of a different quality materials. In summer salami, water content varies from one facility to another without exceeding 50% as the company supports standard, this change can be attributed to non-thermal processing and microclimate conditions in storage areas. The amount of total fat varied between to g%, these changes occur due to different quality of raw materials used in technology. Similar variations into account and the quantity of total protein, salt, nitrite and collagen which is due to a qualitatively different materials from one facility to another. Salami Ham have to obtain a high water content (62.06 to 71.98%) which is due uei use materials with a low-fat and a lot of water. Fat content varies between 8.93 to g% and from to g% protein and is correlated with that on water content. So collagen content varies between 7.70 to 15%, values that reflect the quality of raw materials used in technology. Meat products have studied the organoleptic characters obtaining normal quality physiochemical parameters fall within the limits of existing stasurile. It finds the value changes depending on physico-chemical quality of raw materials give the technology introduced.

11 Chapter VII refers to carrying out "research on changes in the organoleptic, physicochemical and microbiological processes during storage and disposal of meat products, the shelf life. The results obtained on the physicochemical and microbiological changes during storage and disposal of products, shelf life are presented in tables and graphs. At the end of life products under study has cast fresh light organoleptic changes a musty taste and odor, discoloration section, slightly sticky membrane. Under the aspect of physical-chemical storage and disposal of all products recorded a decline in the study of water content, of protein, total fat, collagen and starch content. Parallel to these changes is an increase in the amount of ammonium, nitrite and salt. Decreased water content is on account of its loss on drying formulation and reduced content of protein, total fat, collagen and starch degradation due to these components under the action of tissue enzymes and microbial origin. Alongside these changes is an increase in protein quantification of ammonia nitrogen, the quantity of salt and nitrite in the product. This increase is on account of dehydrated products during storage and disposal. Physicochemical changes above varies from one product to another and from one unit to another depending on the quality of raw materials brought in technology, technological compliance processing, microclimate conditions of storage and disposal facilities. During storage and disposal, water content decreases in all products examined regardless of harvesting unit. Analyzing the physical and chemical changes produced these shows that the percentage of water decreases when Csabay sausages from 62.03% to 60.55%, the product obtained in drive A, from 45.76% to 41.28% in If the product obtained from unit B and from to 59.65% in the product obtained in drive D. At Cârnaţi Trandafier, water content decreased from 47.73% to 45.75% for the product obtained in drive A, of 41.70% from 39.31% to the product obtained unutatea B from % from 55.58% to the product obtained in unit D from to 43.11% in the product obtained in the E drive, from 55.08% to 51.23% in the product obtained in unit F. In Parizer, water content decreases from 65% to 62.85% in the product obtained from unit A, from to 62.83% in the product obtained from unit B from to 59.30% in product obtained from unit D from 61 to 58.35% in the product's unit, from to 59.65% in unit F and the product obtained from to 66.68% in products obtained from G Unit In Salam de vară, water content decreases from to 43% if the product obtained unutatea A from to 42.68% from the product of unit B from to 40.95% the product obtained from the unit F and % to the product obtained unuitatea G. Total fat content decreases during storage and disposal of all products studied. Thus it falls to Csabay sausages from

12 13.20 to g% on the product obtained in drive A, from to g% on the product obtained in unit B, from to 22, 27 g% in the product obtained in drive D. A similar drop is present in other product categories. Protein content and it decreases during storage and disposal of all products studied. In sausages Csabay decreased from to g% on the product obtained in drive A, from to g% on the product obtained in unit B from to g % the product obtained in unit G. In this case a similar decrease is recorded and analyzed the remaining products. Ammonia during storage and disposal records steady growth in all products studied. In sausages Csabay ammonia increases from to mg% in the product obtained from drive A, from to mg% in the product obtained in unit B from to 33, 20 mg% in the product obtained similar increases in drive D is present in the other products studied. Salt content due to dehydration process during storage and disposal of products is growing steadily all the products under study. Sausages Csabay it to increase from 2.26 to 2.60 g% in the product obtained from unit A, from 2.13 to 2.49 g% in the product obtained in unit B from 2.69 to 2.80 w% to the product obtained in drive D. A similar increase is present in other products under consideration. Nitrite content during storage and disposal records on a quantitative increase in all products studied. Sausages Csabay it to increase from 1.89 to 2.05 mg% in the product obtained in drive A, from 1.62 to 1.98 mg% in the product obtained in unit B from 3.69 to 3.80 mg% in the product obtained in drive D. A similar increase is present in other products analyzed. Collagen content / protein during storage and disposal records a steady decrease in all products studied. In sausages Csabay he drops from % in unit A product obtained from %% of product obtained in unit B from % the product obtained in unit D. A similar decline in other products are recorded and analyzed. Starch content during storage and disposal records a steady decrease in all products studied. In this Csabay sausages decreased from 1.20 to 1.02% in the product obtained by unit B, from 1.50 to 140% of the product obtained in drive D. A similar decline in other products are recorded and analyzed. Bacteriological examination of samples taken show the values obtained in less than 10 coliforms/ g Cârnaţi Trandafir, salami Victoria, Csobaoi sausages, salami and ham are absent other types of germs. The results obtained show that the bacteriological examination of meat products analyzed in the period under study in seven units unproblematic as Hygienic aspect. The researches show that the storage and disposal of product shelf life, organoleptic characters are maintained within normal limits by the end of the validity of the organoleptic changes occurring color appearance, texture and smell.

13 Under the physical-chemical point there is a quantitative decrease in water content, grăsumi total quantity of protein, starch and collagen and an increase of ammonia, nitrites and salt. Organoleptic changes occur to alter the values over 35 mg% ammonia. Also in this chapter is doing research on the establishment of the proteolytic changes during procurement, storage and disposal of meat up out of its validity. To achieve this objective were analyzed in terms of physico-chemical 30 meat samples (Rose Sausages, Salami Csabay and summer). To appreciate the evolution of proteolysis was determined ph, water, total nitrogen content of protein, amino nitrogen, ammonia nitrogen and protein split index value. The results obtained show the storage and disposal increased ph from 5.93 to 6.23 for sausage summer: from 6.10 to 6.28 in sausages Csabay and from 5.85 to 6, Sausages Rose 23. Water content during storage and marketing them for the life decreased from % for sausages rose from % 28 Csabay and sausages from to 49.50% to Salami summer. Total nitrogen decreased from 2.47 g% to 2.35 g% delivery to the end of life for sausages rose from 2.42 to 2.35 g% in sausages Csabay and from 2.80 to Salami 2.57 g% in summer. Ammoniacal nitrogen increased from 22.8 to mg% in sausages rose from to mg% in sausages Csabay and from to mg% in summer salami. Amino nitrogen increased from to mg% in sausages rose from to mg% to Csabay and sausages from to mg% in summer salami. Changing values of split protein and amino nitrogen in proportion to ammonia levels and inversely with those of total nitrogen. Index amino nitrogen / total nitrogen increased from 8.44 to in Sausages rose from 7.86 to in summer and salami from 8.49 to in Sausages Csabay. Index, ammonia nitrogen / total nitrogen increased from 0.92 to 1.42 in sausages rose from 0.71 to 1.26 in summer and salami from 0.82 to 1.32 in sausages Csabay. Organoleptic changes are obvious alteration in the index values over 1.5 for ammonia nitrogen / total nitrogen and amino nitrogen index over 15 / total nitrogen. In paragraph 7.5 of this chapter is doing research on the establishment of the lipolytic changes during procurement, storage and disposal of meat up out of its validity. The research was undertaken on the same number of samples and ranges as for proteolytic changes. Acidity was determined, expressed in g% oleic acid, peroxide value expressed in g I% and presence of aldehydes, the technological flow of production, delivery, after 3-5 days of maintenance at C and out of period life (10 days at Rose sausages and sausages salami Csabay and 15 days in summer).

14 The results obtained show during the technological flow to obtain only slight increases in indicators tracked. This slow development processes lipolysis first explained by inactivation of lipolytic enzymes after heat treatment and secondly by dissolving of fat soluble components of smoke, which exerts a protective activity on the fat globules of them ducking an advanced oxidation. Acidity during storage products increased from 0.25 to 0.35 in sausages rose from 0.28 to 0.40 at the Csabay sausages and salami from 0.25 to 0.45 in summer. Please register and he peroxide value increased from to in sausages rose from to at Csabay sausages and salami from to in summer. Organoleptic changes occur to alter the values of over 1% from 0.1% free acidity and peroxide index. Kreiss reaction is negative throughout the observation period. Lipolysis downturn throughout the period of observation can be explained by the protective effect exerted by polyphenolic substances contained in smoke on fat cells and inactivate enzymes or microbial degradation detremină own muscle tissue to fat. Chapter VIII refers to "establish a correlation between storage conditions (temperature, time, humidity, organoleptic characters of freshness) and the validity of meat products under study. The results obtained show that the duration is influenced by temperature and humidity of storage facilities. Rose sausages stored at 8-10 C and RH 75% or C and RH 80%, a period of 10 days shall remain unchanged organoleptic characters and Parizerul stored at 0-4 C or 4-6 C for 6 days, RH 75 % and 80% remains unchanged organoleptic characters maximum of six days Altered organoleptic changes occurring over 35 mg% ammonium nitrogen and amino nitrogen 250 mg%. Correlating changes in the physico-chemical organoleptic and microbiological recommend maintaining the validity of 10 days semiafumate products (except summer salami) and 6 days for freshing. Title IX refers to "Setting limits physical and chemical indicators according to the state of freshness of meat products. Correlating physical and chemical indicators of freshness of product organoleptic changes in the study shows that limits on physical and chemical indicators of freshness varies from one variety to another depending on the quality of raw materials brought in technology, the degree of maturation of meat and blanks, temperature and humidity in storage areas, shelf life and hygienic quality of the finished product microbiological aspect. Meat Products Group fresh products be considered: Fresh products at values of ph 6.0 to 6.2, mg% amine nitrogen, ammonia nitrogen mg%, indicating 10 to 15 amino nitrogen / total nitrogen, 0.9 to 1, 0 ammonia nitrogen / total nitrogen Relatively fresh products

15 to maximum values of 6.2 to 6.5 ph, mg% amine nitrogen, ammonia nitrogen mg%, indicating 15 to 20 amino nitrogen / total nitrogen, 1.0 to 1.5 ammonia nitrogen / total nitrogen. Perishable products at ph values above 6.5, over 250 mg% amine nitrogen, ammonia nitrogen 35 mg%, above 20 indicate amino nitrogen / total nitrogen and peste1 5 ammonia nitrogen / total nitrogen. Semi-smocked products are considered: - Fresh at ph values up to 5.8 to 6.20, mg% amine nitrogen, 20 to 30 mg% ammonium nitrogen, 10 to 20 show amino nitrogen / total nitrogen, nitrogen from 0.8 to 1.0 ammonia / total nitrogen. - Relatively fresh to values up to 6.20 to 6.5 ph, mg% amine nitrogen, ammonia nitrogen mg%, indicating 20 to 30 amino nitrogen / total nitrogen, 1.0 to 1.5 ammonia nitrogen / total nitrogen - Altered more than 6.5 ph peste350 mg% amine nitrogen, ammonia nitrogen over 35 mg%, above 30 indicate amino nitrogen / total nitrogen and peste1 5 ammonia nitrogen / total nitrogen. Chapter X contains "general conclusions and recommendations drawn from the sentence.