Evaluation of Quality Parameters in Raw Meat Used for Processing in the Fast Food Industry
The aim was to evaluate the quality aspects of raw meat destined for processing in fast-food units and to compare it with that of meat obtained in the traditional systems. Our study revealed that the water holding capacity (WHC) in poultry meat obtained in the industrial systems and used for process...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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AcademicPres
2019-06-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Veterinary Medicine |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/veterinary/article/view/13378 |
| _version_ | 1797296484899618816 |
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| author | Alexandra TĂBĂRAN Sorin Daniel DAN Oana REGET Marian MIHAIU |
| author_facet | Alexandra TĂBĂRAN Sorin Daniel DAN Oana REGET Marian MIHAIU |
| author_sort | Alexandra TĂBĂRAN |
| collection | DOAJ |
| description | The aim was to evaluate the quality aspects of raw meat destined for processing in fast-food units and to compare it with that of meat obtained in the traditional systems. Our study revealed that the water holding capacity (WHC) in poultry meat obtained in the industrial systems and used for processing in fast-foods is very variable and also very high compared to the one obtained in the traditional systems. When examining sensorially the quality aspects we found that the colour of the poultry meat (legs) is whiter, paler and in the breast areas we noticed a pathology known the “wooden breast”. In the case of pork meat, we obtained similar results, the industrially obtained meat showing a lighter colour and lower consistency. The protein percentage was correlated with the low quality of the meat obtained in the industrial system. Raw meat destined for processing in the fast-food units should be improved given the lower quality revealed. Measures should be taken also in the production units so as to prevent the pathological lesions found, such as “wooden breast” in poultry meat which we found to be very often observed. |
| first_indexed | 2024-03-07T22:05:27Z |
| format | Article |
| id | doaj.art-9a7d7245816348578c3969995ce9a3fc |
| institution | Directory Open Access Journal |
| issn | 1843-5270 1843-5378 |
| language | English |
| last_indexed | 2024-03-07T22:05:27Z |
| publishDate | 2019-06-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Veterinary Medicine |
| spelling | doaj.art-9a7d7245816348578c3969995ce9a3fc2024-02-23T22:02:54ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Veterinary Medicine1843-52701843-53782019-06-01761263110.15835/buasvmcn-vm:2018.003513378Evaluation of Quality Parameters in Raw Meat Used for Processing in the Fast Food IndustryAlexandra TĂBĂRAN0Sorin Daniel DAN1Oana REGET2Marian MIHAIU3University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaThe aim was to evaluate the quality aspects of raw meat destined for processing in fast-food units and to compare it with that of meat obtained in the traditional systems. Our study revealed that the water holding capacity (WHC) in poultry meat obtained in the industrial systems and used for processing in fast-foods is very variable and also very high compared to the one obtained in the traditional systems. When examining sensorially the quality aspects we found that the colour of the poultry meat (legs) is whiter, paler and in the breast areas we noticed a pathology known the “wooden breast”. In the case of pork meat, we obtained similar results, the industrially obtained meat showing a lighter colour and lower consistency. The protein percentage was correlated with the low quality of the meat obtained in the industrial system. Raw meat destined for processing in the fast-food units should be improved given the lower quality revealed. Measures should be taken also in the production units so as to prevent the pathological lesions found, such as “wooden breast” in poultry meat which we found to be very often observed.https://journals.usamvcluj.ro/index.php/veterinary/article/view/13378colourwooden breastproteinpork |
| spellingShingle | Alexandra TĂBĂRAN Sorin Daniel DAN Oana REGET Marian MIHAIU Evaluation of Quality Parameters in Raw Meat Used for Processing in the Fast Food Industry Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Veterinary Medicine colour wooden breast protein pork |
| title | Evaluation of Quality Parameters in Raw Meat Used for Processing in the Fast Food Industry |
| title_full | Evaluation of Quality Parameters in Raw Meat Used for Processing in the Fast Food Industry |
| title_fullStr | Evaluation of Quality Parameters in Raw Meat Used for Processing in the Fast Food Industry |
| title_full_unstemmed | Evaluation of Quality Parameters in Raw Meat Used for Processing in the Fast Food Industry |
| title_short | Evaluation of Quality Parameters in Raw Meat Used for Processing in the Fast Food Industry |
| title_sort | evaluation of quality parameters in raw meat used for processing in the fast food industry |
| topic | colour wooden breast protein pork |
| url | https://journals.usamvcluj.ro/index.php/veterinary/article/view/13378 |
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