MICROSCOPICAL and PHYSICO-CHEMICAL ASPECTS Are Rejected

Scientific Works. Series C. Veterinary Medicine. Vol. LXIV (2), 2018 ISSN 2065-1295; ISSN 2343-9394 (CD-ROM); ISSN 2067-3663 (Online); ISSN-L 2065-1295 is excluded). Also, boars, pregnant sows or Sibiu” are similar in terms of formulation. animals fed with oleaginous plants or fish flour However, “Salam de Hateg” distinguishes by MICROSCOPICAL AND PHYSICO-CHEMICAL ASPECTS are rejected. In the production of the Sibiu the inclusion of beef mixed with pork and a OF THE COMPOSITION AND INTEGRITY OF RAW DRIED SALAMI salami are used only half-carcasses from pigs hydrolysed vegetable protein (Table 1). WITH NOBLE MOULD that weigh over 130 kg, belong to the Man- galita breed and are degreased and refrigerated Table 1. Label composition of analyzed samples Isabela Voichița ISACONI (BULAI)1, Ștefania RAITA1, Claudia Mariana CONSTANTINESCU1, for minimum 72 hours before processing. The Sibiu salami Sample A Sample B Sample C 1 1 pork, fat, salt, fat used must have increased consistency and pork, fat, salt, Teodoru SOARE , Manuella MILITARU sugars, spices, label sugars, spices, high freshness. The mixture of spices can be ascorbic acid, unknown recipe composition ascorbic acid, 1 brandy 0.4%, made according to different recipes or accor- sodium nitrite University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, sodium nitrite 105 Spaiul Independenței, District 5, Bucharest, Romania ding to the requirements of the beneficiary It Sibiu salami Sample D Sample E Sample F can include the following: sodium chloride, pork, fat, salt, pork, fat, salt, pork, fat, salt, dextrose, spices, glucono-lactone, carbohydrates, ascorbic acid/ sugars, spices, dextrose, ascorbic acid, label ascorbic acid, spices, sodium sodium Corresponding author email: [email protected] ascorbates, organic food acids (citric, lactic, composition sodium nitrite, ascorbate, ascorbate, tartaric), enibahar, garlic, sugar, and starter starter culture sodium nitrite sodium nitrite, Abstract cultures (Comanaru, 2000). starter culture Hațeg salami Sample G The quality of the Sibiu salami depends directly beef, pork, soybean protein, salt, sugar, spices and label Raw dried salamis with noble mould are among Romania’s most popular meat food products. The assumption that spice extracts, corn hydrolysed protein, sodium on the quality of raw material as it is raw dried composition there might be an unknown side to the structural integrity of the ingredients in such products has developed over time. ascorbate, carmine, sodium nitrite, starter culture A physico-chemical analysis was carried out on six salami samples of various brands of the raw dried salamis known salami that is processed only by cold smoking as “Salam de Sibiu” and “Salam de Hateg”, both available on the retail market. The following parameters were and maturing by drying, without the use of The following analyses were performed: mois- measured: humidity percentage, nitrites content, NaCl content, easily hydrolysable nitrogen, percentage of fat and thermal treatments. ture content, nitrites content, collagen/ protein amount of protein. All samples underwent the histopathologic examination routine procedure with paraffin and HE The histological method and physico-chemical ratio, NaCl content, easily hydrolysable (haematoxylin and eosin) stain. The values of the integrity parameters comply with the applicable legislation, but vary analysis are the mostly applied techniques for significantly from a producer to another. The histopathologic examination indicated the presence of animal tissue and nitrogen, lipids and proteins content. plant structures. We consider this examination to be useful in identifying structural non-compliance. detecting unauthorized tissues in meat pro- From each sample 200-300 g were taken ducts. Sezer et al. (2013) showed in their study according to protocol, from the middle and the Key words: raw dried salamis, physico-chemical analysis, histopathologic examination. that in a type of sausage they found animal hair ends of the bars (Purcărea, 2015).

of root of hair, spleen, esophagus and epi- The samples were previously prepared accor- air and it is often mould-maturated. INTRODUCTION thelium of sensory organs, tissues that should ding to the methods that were going to be used Preparations that are typical for a region or area not exist in this food product (Sezer et al., and with the results that were going to be Salami is dried fermented sausage consisting of have specific characteristics derived from the 2013). In another study also using a histolo- obtained. pork mixed in different proportions with beef, use of ingredients and local production gical approach Malakauskienė et al. (2016) dis- The determination of moisture content was mutton or horse meat with different additives, techniques that are deeply rooted in tradition covered nerve tissue, fat and blood vessels in obtained by oven drying. represented by salt, spices and curing salt and linked to the territory where they come canned sausages (Malakauskienė et al., 2016). The determination of the nitrite content was (Feiner, 2006). from (Aquilati et al., 2016). Therefore, the physico-chemical and histolo- performed by Griess method according to the Salami was produced for the first time in Italy In Romania, among the most popular varieties gical evaluation of the composition of this type SR EN 12014-3:2005. more than 270 years ago (Leistner, 1986). of raw dried salami we mention: Banat salami, of meat preparation is essential for the quality For the determination of total nitrogen and total The European countries recognized for the Bacau salami, Sibiu salami and Hateg sausages assessment. content of protein the Kjeldahl method was production of salami are: Italy, Germany, (Mencinicopschi et al., 2006). The aim of the present paper is to evaluate the used, according to SR ISO 937: 2007. Spain, France and Hungary. They produce The Sibiu salami is a type of salami that is quality of the Sibiu Salami by analysing the The content of easily hydrolysable nitrogen several hundred million kilograms of salami made of raw meat. Due to the artificial climate regular physico-chemical parameters and by was indirectly determined by titration with per year (Bertolini et al., 2006). conditions this product can be manufactured in performing the histological analysis of the NaOH according to SR 9065-7: 2007. The suitable technology is selected according any part of the country throughout the year. composition in order to emphasise the parti- The content of lipids was determined by using to climatic conditions, as seen in the The materials used for the Sibiu salami are cularities derived from each method in terms of the Soxhlet method. Mediterranean region and Southern Europe, pork and pork fat. product integrity and composition assessment. The regulations for the minimum and maxi- where meat products are dried to lower the The pig has to be healthy, to have a reduced mum values of the parameters pursued in this amount of water taking advantage of long dry degree of contamination and to be properly MATERIALS AND METHODS study for the product groups mentioned above and sunny days, while in Northern Europe refrigerated. It must neither be too young, nor are found in The Order MARD 560 / fermented sausages require smoke for too fat. It needs to have a certain ratio of Physico-chemical analysis were carried out on 16.08.2006 and the means of conducting the subsequent preservation (Toldra, 2014). water/protein and fat/protein content, to be rich six salami samples of various brands of raw analyses are described in ISO Reference In Northern and Central Europe, smoked salami in heminic compounds (myoglobin), to have a dried salami known as “Salam de Sibiu” and Standards. In order to obtain high accuracy is preferred, and maturation is controlled by the low amount of connective tissue and to have an “Salam de Hateg”, both available in the retail results, the analyses were performed at a addition of acid-starter cultures, while in optimal water retention capacity (the PSE-pale, chain. The analysed samples of “Salam de laboratory accredited by RENAR. Southern Europe, salami is slowly dried in the soft, exsudative and DFD- dark, firm, dry meat 42

is excluded). Also, boars, pregnant sows or Sibiu” are similar in terms of formulation. animals fed with oleaginous plants or fish flour However, “Salam de Hateg” distinguishes by MICROSCOPICAL AND PHYSICO-CHEMICAL ASPECTS are rejected. In the production of the Sibiu the inclusion of beef mixed with pork and a OF THE COMPOSITION AND INTEGRITY OF RAW DRIED SALAMI salami are used only half-carcasses from pigs hydrolysed vegetable protein (Table 1). WITH NOBLE MOULD that weigh over 130 kg, belong to the Man- galita breed and are degreased and refrigerated Table 1. Label composition of analyzed samples Isabela Voichița ISACONI (BULAI)1, Ștefania RAITA1, Claudia Mariana CONSTANTINESCU1, for minimum 72 hours before processing. The Sibiu salami Sample A Sample B Sample C 1 1 pork, fat, salt, fat used must have increased consistency and pork, fat, salt, Teodoru SOARE , Manuella MILITARU sugars, spices, label sugars, spices, high freshness. The mixture of spices can be ascorbic acid, unknown recipe composition ascorbic acid, 1 brandy 0.4%, made according to different recipes or accor- sodium nitrite University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, sodium nitrite 105 Spaiul Independenței, District 5, Bucharest, Romania ding to the requirements of the beneficiary It Sibiu salami Sample D Sample E Sample F can include the following: sodium chloride, pork, fat, salt, pork, fat, salt, pork, fat, salt, dextrose, spices, glucono-lactone, carbohydrates, ascorbic acid/ sugars, spices, dextrose, ascorbic acid, label ascorbic acid, spices, sodium sodium Corresponding author email: [email protected] ascorbates, organic food acids (citric, lactic, composition sodium nitrite, ascorbate, ascorbate, tartaric), enibahar, garlic, sugar, and starter starter culture sodium nitrite sodium nitrite, Abstract cultures (Comanaru, 2000). starter culture Hațeg salami Sample G The quality of the Sibiu salami depends directly beef, pork, soybean protein, salt, sugar, spices and label Raw dried salamis with noble mould are among Romania’s most popular meat food products. The assumption that spice extracts, corn hydrolysed protein, sodium on the quality of raw material as it is raw dried composition there might be an unknown side to the structural integrity of the ingredients in such products has developed over time. ascorbate, carmine, sodium nitrite, starter culture A physico-chemical analysis was carried out on six salami samples of various brands of the raw dried salamis known salami that is processed only by cold smoking as “Salam de Sibiu” and “Salam de Hateg”, both available on the retail market. The following parameters were and maturing by drying, without the use of The following analyses were performed: mois- measured: humidity percentage, nitrites content, NaCl content, easily hydrolysable nitrogen, percentage of fat and thermal treatments. ture content, nitrites content, collagen/ protein amount of protein. All samples underwent the histopathologic examination routine procedure with paraffin and HE The histological method and physico-chemical ratio, NaCl content, easily hydrolysable (haematoxylin and eosin) stain. The values of the integrity parameters comply with the applicable legislation, but vary analysis are the mostly applied techniques for significantly from a producer to another. The histopathologic examination indicated the presence of animal tissue and nitrogen, lipids and proteins content. plant structures. We consider this examination to be useful in identifying structural non-compliance. detecting unauthorized tissues in meat pro- From each sample 200-300 g were taken ducts. Sezer et al. (2013) showed in their study according to protocol, from the middle and the Key words: raw dried salamis, physico-chemical analysis, histopathologic examination. that in a type of sausage they found animal hair ends of the bars (Purcărea, 2015).

(2) (6)

(1) (3) (5) (4) The freshness of the samples, evaluated by the Literature determination of easy hydrolyzable nitrogen 31,3 15,5 20,3 29,7 25,76 21,29 was appropriate, the maximum limit of 200 mg NH3 / 100 g of product was not exceeded. Result

23.79 23.79 25.78 24.21 25.80 29.19 25.83 23.44 25,43 The values obtained ranged between 43.36- 1.9448 1.9448 Proteins g/100g Dobrinas et al., 2013) et al., 2013) Dobrinas 9 129.48 mgNH3 / 100 g, with a mean of 89.52 ±

Reg* 20 20 20 20 20 20 16 32.1554. Figure 2. Left - Adipose tissue (ob. 10x, HE stain); Right As the standard deviation indicates, easy - Adipose tissue, conjunctival stroma and obliquely (9) hydrolysable nitrogen values vary significantly sliced muscle tissue (ob. 10x, HE stain)

Literature Jude et al., 2011; 8 from one sample to another. Nevertheless, a

18.5-31.1 18.5-31.1 similar variation in the values was reported by other authors for similar products; Jude et al. Fats (%)

Result 39 (2011) communicating for the analysed 38.86 38.86 40.31 39.83 40.35 38.81 38.83 39.43 0.7112 0.7112 samples an interval between 63.59 and 176.3 Păduraru et al., 2010; et al., Păduraru

Reg.* 46 46 46 46 46 46 50 mgNH3 / 100g.

A significantly lower value for easily hydroly- (8) (9) sable nitrogen was reported by Dobrinas et al., Figure 3. Left - Amorphous structure, adipose tissue and

Literature (2013) (the value of f is 21.93159, p is cross-sectional vessel (ob. 20, HE stain); Right - Muscle Conte et al., 2012; et al., Conte 6 0.000668, the results are statistically significant fibers and nerve threads (ob. 4x, HE stain) 17.3-32.03 17.3-32.03 63.59-176.3

/100g) at p <0.05) for pork and sheep samples, their 3 study range being 17.3-32.03 mgNH3/100g, In some sections there were found vegetal structures with different morphology and Result with an average of 26.76 ± 5.71 mgNH3/100 g. (mg NH 73.61 73.61 64.99 89.78 95.97 43.36 89.52

129.46 129.46 129.48 tincture than that of animal tissues (Figure 4). 32.1954 32.1954 The protein percentage was superior to the

Easily hydrolyzable nitrogen Easily hydrolyzable nitrogen minimum value for the considered meat

Ockerman and Basu, 2007; and Basu, Ockerman Reg.* 5 200 200 200 200 200 200 200 products category, the values for the studied

(9) samples ranging between 23.44-29.19%, with a

(1) (2) (4) arameters of analyzed samples of analyzed samples arameters (3) mean of 25.43 ± 1.9448. Literature 5.50 4.90 Demeyer, 2007; Demeyer, 3.8 3.8 4.32 4.70 4.32 4 In literature, there are recorded much lower

1.72-1.96 1.72-1.96 protein levels, such as 15.5% (Van Schalkwyk et al., 2011), but also higher, up to 29.7% NaCl (%)

Result 3.9 (Demeyer, 2007), or even 31.3 (Zanardi et al., 4.10 4.10 4.04 3.95 5.26 3.80 5.35 4.34 0.6647 0.6647 2010).

Reg* 6 6 6 6 6 6 6 Histological findings were revealed in various Van Schalkwyk et al., 2011; 2011; al., et Schalkwyk Van

3 tissues: stranded muscle tissue (Figure 1),

(9)

Table 2. Physico-chemical p Table 2. Physico-chemical different types of conjunctive tissue, dominant (7) Literature fat tissue (Figure 2), vascular structures and 1-6 0.6-3.4 0.6-3.4 nerve threads (Figure 3). Figure 4. Muscle tissue and adipose tissue; fragment of plant fiber (ob. 10x, HE stain)

Result al., 1996; et Casiraghi 2 0.79 0.79 0.54 0.38 0.43 0.56 0.53 0.45 0.53 0.1337 0.1337

nitrites (mg/kg) nitrites (mg/kg) The composition and techniques of preparing a

Reg.** food product are key elements for its quality. 150 150 150 150 150 150 150 Although the analyses show differences in

(2) (4) (6)

(1) (3) (5) physico-chemical properties from one sample Zanardi et al., 2010; 2010; al., et Zanardi

Literature 1 to another, it is important that when notifying 39,8 48,6 30,5 75,45 36,25 38,00 any changes to the original recipe, these should Figure 1. Left - cross-sectional muscle fibers be redressed in order to preserve the quality of Result and reduced area of adipose tissue (ob.10x, HE stain); 26.4 26.4 2.11 2.11

29.17 29.17 25.66 27.59 27.47 29.51 31.89 28.24 the product. The values of the integrity Moisture (%) Right - cross-sectional muscle tissue, homogenized parameters comply with the applicable

muscle fibers and inconsistent spacing from the Reg* 30 30 30 30 30 30 35 endomisium (ob.40x, HE stain). legislation, but vary significantly from one producer to another. These significant F E B C Sample A D G variations in parameter values integrity lead to Average Std. dev.

(*Ord. 560/2006; ** Ord. 438/295/2002; important quality differences between products

1. 2. 3. 4. 5. 6. 7. No.

(2) (6)

Literature Jude et al., 2011; 8 from one sample to another. Nevertheless, a

18.5-31.1 18.5-31.1 similar variation in the values was reported by other authors for similar products; Jude et al. Fats (%)

Result 39 (2011) communicating for the analysed 38.86 38.86 40.31 39.83 40.35 38.81 38.83 39.43 0.7112 0.7112 samples an interval between 63.59 and 176.3 Păduraru et al., 2010; et al., Păduraru

Reg.* 46 46 46 46 46 46 50 mgNH3 / 100g.

A significantly lower value for easily hydroly- (8) (9) sable nitrogen was reported by Dobrinas et al., Figure 3. Left - Amorphous structure, adipose tissue and

129.46 129.46 129.48 tincture than that of animal tissues (Figure 4). 32.1954 32.1954 The protein percentage was superior to the

Easily hydrolyzable nitrogen Easily hydrolyzable nitrogen minimum value for the considered meat

Ockerman and Basu, 2007; and Basu, Ockerman Reg.* 5 200 200 200 200 200 200 200 products category, the values for the studied

(9) samples ranging between 23.44-29.19%, with a

1.72-1.96 1.72-1.96 protein levels, such as 15.5% (Van Schalkwyk et al., 2011), but also higher, up to 29.7% NaCl (%)

Result 3.9 (Demeyer, 2007), or even 31.3 (Zanardi et al., 4.10 4.10 4.04 3.95 5.26 3.80 5.35 4.34 0.6647 0.6647 2010).

Reg* 6 6 6 6 6 6 6 Histological findings were revealed in various Van Schalkwyk et al., 2011; 2011; al., et Schalkwyk Van

3 tissues: stranded muscle tissue (Figure 1),

(9)

Result al., 1996; et Casiraghi 2 0.79 0.79 0.54 0.38 0.43 0.56 0.53 0.45 0.53 0.1337 0.1337

nitrites (mg/kg) nitrites (mg/kg) The composition and techniques of preparing a

Reg.** food product are key elements for its quality. 150 150 150 150 150 150 150 Although the analyses show differences in

(2) (4) (6)

(1) (3) (5) physico-chemical properties from one sample Zanardi et al., 2010; 2010; al., et Zanardi

29.17 29.17 25.66 27.59 27.47 29.51 31.89 28.24 the product. The values of the integrity Moisture (%) Right - cross-sectional muscle tissue, homogenized parameters comply with the applicable

(*Ord. 560/2006; ** Ord. 438/295/2002; important quality differences between products

1. 2. 3. 4. 5. 6. 7. No.

45 that all fall into what is considered to be the Conte A., Marino R., Della M.A., Sevi A., Del Nobile SR EN 12014-3:2005 Standard pentru determinarea Toldra F., 2014. Handbook of Fermented Meat and premium category. M.A., 2012. Influence of different casings on salami conţinutului de nitraţi şi/sau nitriţi al produselor Poultry. Chichester, UK: John Wiley and Sons. p. 3. produced with meat from buffalo and podolian cattle. alimentare din carne prin metoda spectrometrică, ISBN 9781118522653. According to the histopathological examina- Journal of Food 35, 127-136 după reducerea enzimatică a nitraţilor la nitriţi. Van Schalkwyk D.L., McMillin K.W., Booyse M., tion, it is found that the products under Demeyer D., 2007. Composition and nutrition. In F. SR 9065-7:2007 Standard pentru determinarea azotului Witthuhn R.C., Hoffman L.C., 2011. Physico- examination show specific tissues of pork and Toldrá (Ed.), Handbook of fermented meat and uşor hidrolizabil şi a amoniacului din carne şi chemical, microbiological, textural and sensory pork fat. Vegetable structures are met either in poultry. Iowa, USA: Blackwell Publishing. 243−256. preparate de carne. attributes of matured game salami produced from the form of fibers or in the form of basophilic Dobrinas S., Soceanu A., Popescu V., Stanciu G., SR ISO 937:2007 Metodă de referinţă pentru springbok (Antidorcas marsupialis), gemsbok (Oryx Suliman S., 2013. Quality control of some traditional determinarea conţinutului de azot din carne şi din gazella), kudu (Tragelaphus strepsiceros) and zebra anchovy deposits. What has kept our attention meat products, Scientific Study & Research, produse din carne. (Equus burchelli) harvested in Namibia. Meat is the homogeneous appearance of the muscular Chemistry & Chemical Engineering, Biotechnology, Sezer C., Aksoy A., Çelebi Ö., Deprem T., Öğün M., Science,Volume 88, Issue 1,2011,ISSN 0309-1740, fibers and their inconsistent spacing from the Food Industry, 2013, 14 (1), ISSN 1582-540X, 029 – Bilge N., Vatansever L., Güven A., 2013. Evaluation 36-44. endomisium. Appearance could be associated 040. of the quality characteristics of fermented sausages Zanardi E., Ghidini S., Conter M., Ianieri A., 2010. with the dehydration process following the Feiner G., 2006. Meat products handbook: practical and sausage-like products sold in Kars, research Mineral composition of Italian salami and effect of science and technology. Raw Fermented Salami. article, Kafkas University, Kars Junior College, Food NaCl partial replacement on compositional, treatment of meat with salt. The homogeni- Woodhead Publishing Limited, Cambridge LK, Technology Program, Kars, Turkey. Eurasian Journal physicochemical and sensory parameters. Meat Sci. zation of the fibers without revealing (Chapter 16). 314-375 of Veterinary Sciences. 29(3) 143-149. 86, 742–747. contractile protein-specific striations may be an Jude E., Bara L., Bei M.F., 2011. Research on chemical aspect associated with muscle tissue maturation and physical parameters in assessing the dynamics of and we consider that the integrity of the italian salami, Analele Universității din Ordea, Fascicula Protecția Mediului, vol. XVII, 2011, 939- analyzed products is not negatively influenced. 944. Leistner L., 1986. About raw fermented sausage (in CONCLUSIONS German). Fleischwirtschaft 1986, 66, 290–300. Malakauskienė S., Alionienė I., Džiugienė D., The values of physico-chemical parameters are Babrauskienė V., Riedel C., Alter T., Malakauskas in accordance with the applicable legislation. M., 2016. Histological analysis for quality evaluation However, statistically, they vary significantly of cured meat sausages ISSN 1392-2130. VETERINARIJA IR ZOOTECHNIKA (Vet Med from the same preparation analysed by other Zoot). T. 74 (96). specialists.The histopathological examination Mencinicopschi G., Cironeanu I., Neagu M., Marina A., indicated the presence of animal tissue and Pană E.L., 2006. Produse româneşti din carne plant structures. The morphological analysis conform cerinţelor Uniunii Europene: Procesare. complements the data on the integrity and Control. Reţete / Prof.univ.dr. Gheorghe Mencinicopschi, Dr. med. vet. Ioan Cironeanu; quality of raw-dried salami. Colaboratori :Ing. Monica-Mariana Neagu, In accordance with the data recorded by Dr.med.vet. Aneta Marina, Dr.med.vet. Eugenia- literature, the present study does not find Eugenia- Livia Pană. - Bucureşti Alt Press Tour, structures foreign to the salami recipe. ISBN 973-88016-1-3.2006 We consider this examination to be useful in Ockerman H.W., Basu L., 2007. Production and consumption of fermented meat products. In F. identifying structural non-compliances. Toldrá (Ed.), Handbook of fermented meat and poultry.Iowa, USA: Blackwell Publishing. 9−15 REFERENCES Ordinul 560/2006 pentru aprobarea Normelor cu privire la comercializarea produselor din carne, emis de Aquilanti L., Garofalo C., Osimani A., Clementi F., Ministerul agriculturii, padurilor si dezvoltarii rurale, 2016. Ecology of lactic acid bacteria and coagulase publicat in: monitorul oficial nr. 10 din 8 ianuarie negative cocci in fermented dry sausages 2007. manufactured in Italy and other Mediterranean Ord. 438/295/2002 al Ministrului sănătăţii şi familiei şi countries: International Food Research Journal al ministrului agriculturii, alimentaţiei şi pădurilor 23;(2): 429-445 pentru aprobarea Normelor privind aditivii alimentari ANOVA, version 9.1. SAS institute Inc., Cary, USA, destinaţi utilizării în produsele alimentare pentru 2003. One way analysis of variance using SAS. consum uman. Bertolini M., Ferretti G., Grassi A., Montanari R., 2006. Păduraru G., Savu C., Georgescu M., 2010. Research on Seasoning process design optimization for an the food preservative (additives) in some meat ascending flow ripening chamber. J. Food Eng. 77, products and toxicological implications. Journal of 529–538 EcoAgriTourism, Volume 6, Issue 4, Publisher Casiraghi E., Pompei C., Dellaglio, Giovanni S.P., Transilvania University Press, 104-108. Virgili R., 1996. Quality Attributes of Milano Salami, Purcărea C., 2015.Controlul și Analiza cărnii și a an Italian Dry-Cured Sausage. Journal of Agricultural preparatelor din carne, pește și produse piscicole, ouă and Food Chemistry 44(5), 1248-1252. și produse avicole, Îndrumător de laborator, Ed. Comanaru A., 2000.Tehnologia de fabricare a salamului Universității Oradea de Sibiu. 46 that all fall into what is considered to be the Conte A., Marino R., Della M.A., Sevi A., Del Nobile SR EN 12014-3:2005 Standard pentru determinarea Toldra F., 2014. Handbook of Fermented Meat and premium category. M.A., 2012. Influence of different casings on salami conţinutului de nitraţi şi/sau nitriţi al produselor Poultry. Chichester, UK: John Wiley and Sons. p. 3. produced with meat from buffalo and podolian cattle. alimentare din carne prin metoda spectrometrică, ISBN 9781118522653. According to the histopathological examina- Journal of Food 35, 127-136 după reducerea enzimatică a nitraţilor la nitriţi. Van Schalkwyk D.L., McMillin K.W., Booyse M., tion, it is found that the products under Demeyer D., 2007. Composition and nutrition. In F. SR 9065-7:2007 Standard pentru determinarea azotului Witthuhn R.C., Hoffman L.C., 2011. Physico- examination show specific tissues of pork and Toldrá (Ed.), Handbook of fermented meat and uşor hidrolizabil şi a amoniacului din carne şi chemical, microbiological, textural and sensory pork fat. Vegetable structures are met either in poultry. Iowa, USA: Blackwell Publishing. 243−256. preparate de carne. attributes of matured game salami produced from the form of fibers or in the form of basophilic Dobrinas S., Soceanu A., Popescu V., Stanciu G., SR ISO 937:2007 Metodă de referinţă pentru springbok (Antidorcas marsupialis), gemsbok (Oryx Suliman S., 2013. Quality control of some traditional determinarea conţinutului de azot din carne şi din gazella), kudu (Tragelaphus strepsiceros) and zebra anchovy deposits. What has kept our attention meat products, Scientific Study & Research, produse din carne. (Equus burchelli) harvested in Namibia. Meat is the homogeneous appearance of the muscular Chemistry & Chemical Engineering, Biotechnology, Sezer C., Aksoy A., Çelebi Ö., Deprem T., Öğün M., Science,Volume 88, Issue 1,2011,ISSN 0309-1740, fibers and their inconsistent spacing from the Food Industry, 2013, 14 (1), ISSN 1582-540X, 029 – Bilge N., Vatansever L., Güven A., 2013. Evaluation 36-44. endomisium. Appearance could be associated 040. of the quality characteristics of fermented sausages Zanardi E., Ghidini S., Conter M., Ianieri A., 2010. with the dehydration process following the Feiner G., 2006. Meat products handbook: practical and sausage-like products sold in Kars, research Mineral composition of Italian salami and effect of science and technology. Raw Fermented Salami. article, Kafkas University, Kars Junior College, Food NaCl partial replacement on compositional, treatment of meat with salt. The homogeni- Woodhead Publishing Limited, Cambridge LK, Technology Program, Kars, Turkey. Eurasian Journal physicochemical and sensory parameters. Meat Sci. zation of the fibers without revealing (Chapter 16). 314-375 of Veterinary Sciences. 29(3) 143-149. 86, 742–747. contractile protein-specific striations may be an Jude E., Bara L., Bei M.F., 2011. Research on chemical aspect associated with muscle tissue maturation and physical parameters in assessing the dynamics of and we consider that the integrity of the italian salami, Analele Universității din Ordea, Fascicula Protecția Mediului, vol. XVII, 2011, 939- analyzed products is not negatively influenced. 944. Leistner L., 1986. About raw fermented sausage (in CONCLUSIONS German). Fleischwirtschaft 1986, 66, 290–300. Malakauskienė S., Alionienė I., Džiugienė D., The values of physico-chemical parameters are Babrauskienė V., Riedel C., Alter T., Malakauskas in accordance with the applicable legislation. M., 2016. Histological analysis for quality evaluation However, statistically, they vary significantly of cured meat sausages ISSN 1392-2130. VETERINARIJA IR ZOOTECHNIKA (Vet Med from the same preparation analysed by other Zoot). T. 74 (96). specialists.The histopathological examination Mencinicopschi G., Cironeanu I., Neagu M., Marina A., indicated the presence of animal tissue and Pană E.L., 2006. Produse româneşti din carne plant structures. The morphological analysis conform cerinţelor Uniunii Europene: Procesare. complements the data on the integrity and Control. Reţete / Prof.univ.dr. Gheorghe Mencinicopschi, Dr. med. vet. Ioan Cironeanu; quality of raw-dried salami. Colaboratori :Ing. Monica-Mariana Neagu, In accordance with the data recorded by Dr.med.vet. Aneta Marina, Dr.med.vet. Eugenia- literature, the present study does not find Eugenia- Livia Pană. - Bucureşti Alt Press Tour, structures foreign to the salami recipe. ISBN 973-88016-1-3.2006 We consider this examination to be useful in Ockerman H.W., Basu L., 2007. Production and consumption of fermented meat products. In F. identifying structural non-compliances. Toldrá (Ed.), Handbook of fermented meat and poultry.Iowa, USA: Blackwell Publishing. 9−15 REFERENCES Ordinul 560/2006 pentru aprobarea Normelor cu privire la comercializarea produselor din carne, emis de Aquilanti L., Garofalo C., Osimani A., Clementi F., Ministerul agriculturii, padurilor si dezvoltarii rurale, 2016. Ecology of lactic acid bacteria and coagulase publicat in: monitorul oficial nr. 10 din 8 ianuarie negative cocci in fermented dry sausages 2007. manufactured in Italy and other Mediterranean Ord. 438/295/2002 al Ministrului sănătăţii şi familiei şi countries: International Food Research Journal al ministrului agriculturii, alimentaţiei şi pădurilor 23;(2): 429-445 pentru aprobarea Normelor privind aditivii alimentari ANOVA, version 9.1. 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