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Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011Table 5. The organoleptic analysis of the product «Pork meat in natural juice » (yellow lacquer)ResultsAfter 2After 1 yearCharacteristicsyear ofInitially of shelfshelfstoragestorageCan’sappearance:- outer side- inner sideContent’sappearance:- at 10 0 CClean, hermetically sealed, withflat cap, unrusted, non deformedat the body or endings, withoutcracks or content leakageThe capandmetalliccan don’thaveblack orrust spots,orexfoliations andwaving ofthelacquerlayerTraces of marbling onthe can’s wallThe compact mass is formed bypieces of meat in jellified juicehaving at the surface a layer offat.- at 40 0 C The meat pieces are obtained bychopping at the miner device with20 mm holes, opalescent juice.Meat’s colour Specific for the boiled meatFat’s colour White-yellowish WhiteyellowishJuice’s colourSmell and tasteMeat’sconsistencyYellow almost light brownPleasant, specific for the boiledmeat and spices, without strangesmell or tasteNormal for the boiled meatInitially2 year2 year1 year172
Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011Table 6. The physico-chemical analysis of the product “Pork meat in natural juice”CharacteristicsAfter 1 year of shelf After 2 years of shelfInitiallystoragestorageWhite Yellow White Yellow WhiteYellow lacquerlacquer lacquer lacquer lacquer lacquerMeat and fat, % 75,2 76,7 78,9 77,8 79,3 78.1Fat , % 15,5 15,5 13,1 11,9 15,84 14,42Sodium chloride,%2,1 2,1 2,0 2,0 1,93 2,1Easilyhydrolysablenitrogen,expressed in36,0 36,0 44,0 42,3 42,84 40,8ammonia mg/100gProteins, % 20,20 20,20 20,79 19,81 20,5 20,24pH 6,5 6,5 6,0 6,0 6,0 6,0Metals , ppm:- iron 11,20 11,20 12,76 11,80 14,42 14,11- tin ≤0,20 ≤0,20 0,83 2,65 0,88 2,66Table 7. The organoleptic analysis of the product “Fois gras” (white lacquer)ResultsAfter 1 year After 2 yearCharacteristicsInitially of shelf of shelfstorage storageCan’s appearance:- outer side- inner sideContent’sappearance:- at 10 0 CColourSmell and tasteClean, hermetically sealed, with flat cap,unrusted, non deformed at the body orendings, without cracks or content leakageThe cap and metallic can don’t have black orrust spots, or exfoliations and waving of thelacquer layerUnctuous homogene paste that presents a thinliquid layerPink-yellowishPleasant, characteristic with the flavour of thespices added without strange smell or taste173
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