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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