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D F

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tabelul nr.20.
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Tabelul nr. 20
Specia
L YkUVWD %RYLQ

Starea de
vQJU DUH 6ODE

$S 

6XEVWDQ H

6XEVWDQ H

% 75,0 66,5 60,0 78,0 72,3 73,0

Proteice, % 20,8 20,0 18,6 20,0 19,5 20,5

grase, % 3,0 12,4 20,4 1,0 7,5 5,0

Glucide % -

6 UXUL

minerale, % 1,2 1,0 1,0 1,0 0,7 1,1

Medie
*UDV 9L HO 6ODE

GraV Porc
6ODE

Calorii la 100 g produs comestibil 110,50 193,60 260,00 91,10 148,20 133,19

Medie
*UDV

Oaie
* LQ

6ODE

Medie
*UDV 6ODE

Medie
*UDV &XUF

Medie
*UDV

*kVF

Medie
*UDV

65,0 50,6 73,0 65,5 55,3 72,5 70,0 63,7 67,0 55,5 55,7 40,2

18,0 15,0 20,2 18,0 16,0 22,0 19,0 18,0 23,5 21,0 17,0 16,3

16,2 33,7 3,7 15,6 28,0 4,4 10,0 17,3 8,5 22,5 26,3 42,8

0,8 0,7 1,1 0,9 0,7 1,1 1,0 1,0 1,0 1,0 1,0 0,7

221,22 368,17 116,49 215,76 321,40 130,04 168,90 231,53 173,70 290,85 308,13 456,31

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SULPXO UkQG GH DOEXPLQD GLJHVWLELO

L GH FDOLWDWHD DPLQRDFL]LORU (VWH IRDUWH FXQRVFXW IDSWXO F RPHQHVF DFHL FH QX VXQW

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Carne de porc

Ca 12 9

Mg 24 19

Fe 3 2,5

K 338 279

Na 82 142

P 216 178

Tabelul nr. 21 Cl S 76 230 38 115

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UQLL L RUJDQHORU vQ PJ J

Tabelul nr. 22
)HOXO F UQLL L DO

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B2 0,26 0,24 3,0 2,7 2,05 1,96

B6 0,4 0,61 0,73 0,33 0,44 0,55

PP 7,5 8,0 17,5 19,0 10,0 10,0

organelor
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de porcine Ficat de bovine Ficat de porcine Rinichi de bovine Rinichi de porcine

Q DIDU

Acid pantotenic 0,60 1,25 6,30 5,00 3,70 3,10

%LRWLQ

3,0 1,5 50 63 100

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L ( L DQXPH vQ FDUQHD GH ERYLQH VH J VHVF SkQ

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vitamina C, 15
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descompunerea acidului adenozin-WULIRVIRULF pH-ul deplasndu-se de la 7,1 la 5,6-

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VH SURGXFH R vQW ULUH L R VFXUWDUH D

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de rigiditate
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din cauza descompunerii complexului -se eliberarea

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nii.
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L XPLGLWDWH ULGLFDW  2 GDW RUJDQROHSWLFH

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Ajungnd la periost, microflora de puWUHIDF LH

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GH FH OD FDUQHD FX HVXWXULOH GH GH]DPLQDUHD DFL]L JUDL FX

infectaUH PLFURELDQ
OkQJ 3URFHVHOH KLGUROLWLF LQIOXHQ D

H[RJHQ

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DPRQLDF L DFL]L FHWRQLFL FDUH VXE GHFDUER[LODUH DPLQH VH IRUPHD] GLQWUH FDUH DVXSUD

participarea enzimelor microorganismelor

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DXWROL]  OLSVLW FDUH DSDUH vQ FDUQH VXE LQIOXHQ D HQ]LPHORU SURSULL GH FHOH PDL PXOWH RUL I U SDUWLFLSDUHD PLFURIORUHL FD XUPDUH D vQJU P GLULL F UQLL FDOGH LPHGLDW GXS W LHUH DF

easta fiind
GH OD

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PDUL L JUDVH FDUH VH U FHVF vQFHW 'HRVHELUHD vQFLQJHULL GH SXWUHIDF LD DQDHURE SDORDUHD UXPHJ WRDUH L FRQVLVWHQ D VF ]XW VSHFLDO SXWUHIDF LHL

D F UQLL 1X DSDUH FRORUD LD YHUGH L QLFL PLURVXO DPRQLDFDO

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UQLL 0XFHJ LUHD HVWH XQ SURFHV GH DOWHUDUH SURGXV SULQ GH]YROWDUHD SH SH

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2.

35,1&,3,,/( &216(59

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Spre deosebire de produsele vegetale, carnea prin alterare poate aduce nu numai pagube germenilor toxigeni VDX D vQPXO LULL XQRU JHUPHQL FRQGL LRQDW SDWRJHQL FDUH organism.
Q FD]XO FRQVHUY ULL F UQLL WUHEXLH vQO WXUDW VDOXEU  'H DVHPHQHD WUHEXLH DVLJXUDWH FRQGL LL FDUH vPSLHGLF VH SUHYLQ VDX V EDFWHULL WR[LJHQH VDX WR[LIRUH SUHFXP L D PXFHJDLXULORU 7RWRGDW SURGXF WXOEXU UL vQ

GH OD FRQVHUYDUH FDUQHD FDUH LQL LDO QX HVWH vQPXO LUHD SDUDWLILFLORU L D DOWRU WUHEXLH FD SULQ FRQVHUYDUH V LL LQL LDOH

VH vQWkU]LH VFKLPE ULOH RUJDQROHSWLFH GH JXVW PLURV VWUXFWXU  DVSHFW SUHFXP L vPSLHGLFH vQ SULPXO UkQG GH DQXPLWH FRQGL LL GH

SLHUGHULOH GH VXEVWDQ H QXWULWLYH VDX GH DOWH HOHPHQWH FDUH FRQWULEXLH OD S VWUDUHD FDOLW D F UQLL 0HWRGHOH GH FRQVHUYDUH DSOLFDWH vQ LQGXVWULD F UQLL WUHEXLH V

dezvoltarea microorganismelor.
3HQWUX FD PLFURRUJDQLVPHOH V VH SRDW GH]YROWD DX QHYRLH XPLGLWDWH L WHPSHUDWXU  SUHFXP L GH SUH]HQ D VDX DEVHQ D R[LJHQXOXL &ODVLILFDUHD PLFURRUJDQLVPHORU GXS HVWH DU WDW vQ WDEHOXO QU FRQGL LLOH GH WHPSHUDWXU QHFHVDUH GH]YROW ULL ORU

&ODVLILFDUHD PLFURRUJDQLVPHORU GXS

temperatura de dezvoltare Tabelul nr.23

0
2SWLP 0D[LP

Microorganisme
0LQLP

Temperatura, C 0 20 50 20 37 55 30 43 75

Psihrofile Mezofile Termofile

3. METODE DE CONSERVARE A CRNII

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-chimiFH L FKLPLFH
F UQLL VXQW IULJXO L

a. Metode fizice
F OGXUD )ULJXO VH DSOLF DSOLF

$JHQ LL

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IRORVL L

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OD

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vQ VSHFLDO vQ SURFHVHOH GH UHIULJHUDUH L FRQJHODUH D F UQLL LDU F OGXUD VH

vQ VSHFLDO vQ SURFHVHOH GH ILHUEHUH SDVWHX

rizare, sterilizare etc., unele procedee tehnologice

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aplicarea frigului (uscarea prin sublimare).

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b. Metode fizico-chimice. n cadrul metodelor fizico-chimice de conservare sunt folosite

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regare a mediului,
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doilea rnd de criterii economice.

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avea asupra produsului.

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area acestora.
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care vin n contact cu produsul. n acest scop

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n toate cazurile
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-se direct la mediul

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organoleptice.
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D SURGXVXOXL L GH D

mpiedica dezvoltarea mucegaiului. Distribuirea aerului se poate face prin canale de aer sau prin injectoare. Canalele de aer
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La sistemul de distribuire prin injectoare se folosesc ventilatoare cu orificii speciale. Ele SDUWH D FDPHUHL Ventilatoarele sunt mai economice
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microflorei, este necesar ca aeUXO

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necesare pe zi.
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GH

tehnologic. 3.1.1. Refrigerarea crnii

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tehnologie.
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9LWH]D GH UHIULJHUDUH D F UQLL HVWH SURSRU LRQDO XQHL S U L GLQ F OGXU UHIULJHU ULL

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P VXU

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ULL F

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L DQXPH  P GH OD ILH DVWIHO FDOFXODWH FD V L F UXFLRDUHORU SOXV

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JUHXWDWHD SURSULH Q PRG RELQXLW SH XQ PHWUX OLQLDU GH OLQLH VH SRW vQF UFD   MXP W

L GH carcase de bovine sau 3- MXP W L GH FDUFDVH GH SRUFLQH UHSUH]HQWkQG OD ERYLQH R JUHXWDWH GH circa 280 kg, la porcine de 200 kg, iar lD RYLQH GH  NJ 7UDQVSRUWXO F UQLL GLQ VDOD GH W LHUH OD
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sau D F

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L

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sau cu stelaje aeriene.

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umed, iar pentru produsele ambalate elementele de perete.

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rul carcasei trebuie orientat spre

curentul de aer.
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vn tunelele de

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aerului, care ar favoriza dezvoltarea XPLGLWDWHD DGDSWDW HVWH GH -85%, iar

GH SURSULHW LOH F UQLL L VWDUHD GH XVFDUH VH QX VH SRDWH S VWUD PDL PXOW GH  ]LOH

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nu este

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S VWUDWH QXPDL QXPDL vQ

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rea nu s-D

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L SH VXSUDID D F UQLL DSDU OD DFHODL LQWHUYDO GH WLPS OD SDUDPHWUL

de temperatXU

$SDUL LD VHPQHORU GH DOWHUDUH OD FDUQHD UHIULJHUDW GXS

 vQ IXQF LH GH WHPSHUDWXU VWUDUH

L XPLGLWDWH

DFHODL WLPS GH S

Temperatura, 0C
8PLGLWDWHD UHODWLY 

4 75

3 78

2 81

1 85

Tabelul nr.24 0 88-90

3.1.2. Congelarea crnii

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biochimic Ap legat coloidal -250C -600C

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e moderne congelarea se face n tunele. -4 ori mai mare dect

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Tabelul nr.25
Grade Baume Greutate
VSHFLILF 

Sare de
EXF W ULH

Cantitatea de sare, kg/100 l

VDUDPXU

Grade Baume

Greutate
VSHFLILF 

Sare de
EXF W ULH

gf/cm3 10,40 10,66 10,92 11,18 11,44 11,70 11,96 12,22 12,48 12,74 13,00 13,26 13,52 13,78 14,04 14,30 14,56 14,82 15,08 15,34 15,60 15,86 16,12 16,38 1,073 1,075 1,077 1,079 1,081 1,083 1,085 1,087 1,089 1,091 1,093 1,095 1,097 1,100 1,102 1,104 1,106 1,108 1,110 1,112 1,114 1,116 1,118 1,121

% 10,600 10,865 11,130 11,395 11,660 11,925 12,190 12,455 12,720 12,985 13,250 13,515 13,780 14,045 14,310 14,575 14,840 15,105 15,370 15,635 15,900 16,165 16,430 146,695

gf/cm3 16,64 16,90 17,16 17,42 17,68 17,94 18,20 18,46 18,72 18,98 19,24 19,50 20,02 20,54 21,06 21,58 22,10 22,62 23,14 23,66 24,18 24,96 25,48 26,00 1,123 1,125 1,127 1,129 1,131 1,133 1,136 1,138 1,140 1,142 1,144 1,147 1,151 1,156 1,160 1,165 1,170 1,175 1,179 1,184 1,189 1,196 1,201 1,205 16,960 17,225 17,490 17,755 18,020 18,285 18,550 18,815 19,080 19,19,345 19,610 19,875 20,405 20,935 21,465 21,995 22,525 23,055 23,585 24,1145 24,645 25,440 25,970 26,500

Cantitate a de sare, kg/100 l

VDUDPXU

11,37 11,72 12,06 12,30 12,60 12,29 13,23 13,59 13,85 14,17 14,48 14,80 15,12 15,41 15,77 16,09 16,41 16,72 17,06 17,38 17,71 18,04 18,36 18,71

19,04 19,38 19,71 20,04 20,38 20,67 21,07 21,41 21,75 22,10 22,43 22,80 23,49 24,20 24,90 25,42 26,35 27,08 27,81 28,55 29,30 30,43 31,19 31,93

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