Curr Health Sci J, vol. 36, no. 4, 2010

Determination Of Easily Hydrolysable Nitrogen In Meat Products

[Original paper]

Mariana - Luminita Neacsu(1), L. Chirigiu(2), Maria - Viorica Bubulica(2)


(1) Technology Department, Constantin BrAncoveanu University,
(2) Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova


Abstract:

Growth and fermentation process of meat acidity is favored by muscle glycogen level. Fermented meat or "hot meat" contains a relatively high amount of acid, hydrogen sulfide but has very little alkali or ammonia. But under the influence of bacteria, typical decay processes occur which is actually classical method of altering and insanitary meat. Results depend on the nature of bacterial products, which are acting on anaerobiosis or aerobiosis as septic nature of meat in animals with bacteremia. In general, aerobic bacteria initiate and facilitate the action of the anaerobic and the result is very complex.


Keywords:
easily hydrolysable nitrogen, meat products



Corresponding:
Mariana Luminita Neacu MD, Technology Department, Constantin BrAncoveanu University, 16 - 18, Rubinelor Street, 200349 Braila, Romania; Phone 0239613308, Fax 0239612539, E-mail ucb.braila@bytenet.ro, Tel. 0239-613 308, Fax 0239-612 539


DOI 10.12865/CHSJ.36.04.12 - Download PDF