Universitatea de tiine Agronomice i Medicin Veterinar Bucureti Facultatea de Medicin Veterinar

CERCETRI PRIVIND CALITATEA IGIENICO-SANITAR A UNOR PRODUSE DIN CARNE DE PORC CONSERVATE PRIN SRARE I/SAU AFUMARE

Publicaii lucrri tiinifice

Publications scientific works

1. Gabriela Pduraru,C. Savu, Nicoleta Roxana Pascu: Analiza calitii organoleptice i parametrilor fizico-chimici a unor produse din carne pe parcursul termenului de valabilitate, AL XI-LEA CONGRES NA IONAL DE MEDICIN VETERINAR BUCURETI, 8-11 MAI 2011,publicat n REVISTA ROMN DE MEDICIN VETERINAR, VOL.21 nr.3/2011, pag. 165-172
REZUMAT

Lucrarea se ncadreaz n tematica preocuprilor actuale n domeniul siguranei alimentelor, aducnd n prim plan analiza caractersticilor organoleptice i a propriet ilor fizico-chimice a unor produse din carne, n cadrul termenului de valabilitate i dup expirarea acestuia. Din punct de vedere al calitii senzoriale a produselor, s-a urmrit evoluia urmtorilor indicatori: aspectul exterior i pe seciune, consistena, culoarea, mirosul i gustul. Din punct de vedere al parametrilor fizico-chimici, s-au analizat, dup caz: umiditatea, coninutul de substane proteice totale, coninutul de substane grase, sarea i colagenul. Rezultatele au fost analizate prin prisma siguranei produselor privind protecia consumatorilor.

1. Gabriela Pduraru,C. Savu, Nicoleta Roxana Pascu: Analysis of the organoleptic characteristics and phisical chemical properties of some meat products, THE XI BUCHAREST VETERINARY MEDICINE NATIONAL CONGRESS, 8-11 of Mai 2011, published in the ROMANIAN REVIEW OF VETERINARY MEDICINE, VOL.21 nr.3/2011, pag. 165-172

ABSTRACT The purpose of the work is situated within the thematic of the current concerns in the food safety field,bringing in the foreground the observation of the organoleptic characteristics and of the physical-chemical properties within the validity term and after this for meat products manufactured in a meat processing unit.

Universitatea de tiine Agronomice i Medicin Veterinar Bucureti Facultatea de Medicin Veterinar

CERCETRI PRIVIND CALITATEA IGIENICO-SANITAR A UNOR PRODUSE DIN CARNE DE PORC CONSERVATE PRIN SRARE I/SAU AFUMARE

Within the herein survey, the fallowing indicators were analysed: exterior and sectional aspect, consistency, humidity color, smell and taste - from the sensorial quality point of view, and: content of fat substances, salt and colagen from the physical chemical parameters point of view. The results were analised through the food safety and consumers protection viewpoint.

BIBLIOGRAFIE

1. Banu C., (2007) - Sovereignty, security and food safety, ASAB Publishing House, Bucharest; 2. Mateescu C. (coordonator), (2006) - Tratat de siguran alimentar, Editura Bioterra, Bucureti; 3. Robeci M., (2009) - Evaluarea riscului de contaminare bacteriologic ntr-o fabric de preparate din carne, Tez de doctorat, Facultatea de Medicin Veterinar Timioara; 4. Savu C., Petcu C. (2002) - and col., Hygiene and control of animal products, Semne Publishing House, ISBN 973-624-015-0; 5. Savu C., Petcu C, L.Tudor, Nicolaescu M., Butean V., - (2007) - General hygienic requirements and the application of the HACCP principles. The guarantee of food safety, Proema Publishing House, Baia Mare, ISBM 978-973-8013-55-1; 6. * The Romanian Association of Meat, Hygiene and production good practices guide for the meat processing sector, Agricola Publishing House, 2007; 7. **SC FOX COM SERV SRL Quality manual, MC-HACCP-FOX, Studiul HACCP, 2009. 8. *** SR EN ISO 9001:2008, Sisteme de management al calitii. Cerine; 9. ****Ordin nr. 210/2006 pentru aprobarea Normelor cu privire la comercializarea produselor din carne.

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Universitatea de tiine Agronomice i Medicin Veterinar Bucureti Facultatea de Medicin Veterinar

CERCETRI PRIVIND CALITATEA IGIENICO-SANITAR A UNOR PRODUSE DIN CARNE DE PORC CONSERVATE PRIN SRARE I/SAU AFUMARE

2. Gabriela Pduraru, Nicoleta Roxana Pascu: Importana trasabilitii pe fluxul tehnologic de obinere a unor produse din carne, publicat n CONTRIBUII ALE CERCETII TIINIFICE LA PROGRESUL MEDICINEI VETERINARE, 17-18 NOIEMBRIE 2011 BUCURETI, pag.96

REZUMAT

IMPORTANA TRASABILITII N CURSUL TEHNOLOGIC AL OBINERII DE PRODUSE DIN CARNE

Lucrarea aduce n discuie metodele de verificare a trasabilitii cursului tehnologic industrial al produselor din carne. Materialele de recepie i cele auxiliare sunt stocate n loturi, fiecare lot fiind etichetat cu data produciei. n timpul fabricaiei identificarea i trasabilitatea produsului se fac prin alocarea unui numr fiecrui produs din lot i prin nregistrarea lui, iar, n final, se separ, etichetndu-se fiecare lot n parte. Pentru exemplificare, am luat un produs marcat spre a-l verifica, am analizat corectitudinea seriei, am controlat nregistrarea produsului, i n acelai timp am verificat respectarea etapelor procedurale specifice fiecrui produs i data de identificare n diagrama trasabilitii, documentaia specific produsului i recepia acestuia, n final arhivndu-l n Controlul trasabilitii. Deoarece trasabilitatea reprezint o cerin a certificrii calitii produselor, Compania efectueaz trasabilitatea ct mai multor produse i verific n permanen corectitudinea i nregistrarea n timp real a formelor de furnizare a trasabilitii. Sistemul de implementare a trasabilitii evideniaz toate formele parcurse de un produs sau de un ingredient din momentul n care pleac de la furnizor pan ajunge la consumator.

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Universitatea de tiine Agronomice i Medicin Veterinar Bucureti Facultatea de Medicin Veterinar

CERCETRI PRIVIND CALITATEA IGIENICO-SANITAR A UNOR PRODUSE DIN CARNE DE PORC CONSERVATE PRIN SRARE I/SAU AFUMARE

2. Gabriela Pduraru, Nicoleta Roxana Pascu: Importana trasabilitii pe fluxul tehnologic de obinere a unor produse din carne, published in the CONTRIBUTIONS OF SCIENTIFIC RESEARCH TO THE PROGRESS OF VETERINARY MEDICINE, 17-18 of November 2011 BUCURETI, pag.96

ABSTRACT

TRACEABILITY IMPORTANCE ON THE TECHNOLOGICAL FLOW FOR OBTAINING SOME MEAT PRODUCTS The work brings to the fore the checking methods for the traceability of meat products on the manufacturing technological flow. The taken-over raw materials and auxiliary materials are stored on entering lots each lot being identified with a label specifying the identification data of the product. During fabrication, the products identification and traceability are provided by alloting a number to each product batch and by recording it in all records drafted during fabrication, and finally, parceling is done by labeling with labels where the fabrication batch is to be specified. Demonstratively , I have taken a labeled product to be checked, I have checked the correctness of the batch, I have looked for its launch in the documentation and subsequently, i have checked on flow each stage in the technological process, specific for the product, and the identification data in the traceability charts, the specific documents of the product and the taking-over charts and i have recorded them in the Form Traceability check. As traceability represents a requirement for productsquality certification, the Company makes much of the productstraceability and permanently checks the correct and in real time drafting of the forms providing traceability. The implemented traceability system keeps all records and shows the way covered by a product or by an ingredient from the supplier, along the technological up to the and consumer.

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