Quality parameters of minced meat and raw formed products on Bosnian and Herzegovinian market

Abstract

The aim of this research was to examine physicochemical parameters of finished and semi-finished meat products: minced meat (beef, pork and mixed meat) and raw formed meat products (ćevapi, patties/burgers and sujuk sausages), and to determine quality parameters of these products on the Bosnia and Herzegovina market. Examined parameters included: protein content, fat, collagen in meat proteins and salt (NaCl). We analysed 282 samples of these products and found deviations with regard to the applicable Ordinance on minced meat and semi-finished and finished meat products of “The Law on Food of Bosnia and Herzegovina” in all parameters, except salt (NaCl). The majority of deviations referred to the content of collagen in meat proteins, with as much as 21.98 % of examined samples in violation of the applicable legislation.

Evaluation of the Quality of Minced Meat and Minced Formed Meat on the Market of the Republic of Srpska

“…and in the patty/burger more fat than the prescribed values (24.88%). Our results agree with those obtained by Ljutić et al (2019), Saad et al (2018) and Muftić et al (2020). Salim and Abou El-Roos (2013)…”

Biologial Activity of Plant Metabolites

“…One of the most important properties of minced meat is its ability to bind water. Lower quality meat generally has a lower ability to bind water (water binding capacity), because muscle proteins have a greater ability to bind water compared to connective tissue proteins, the proportion of which increases if the quality of the meat is poorer (Polak et al, 2018, Muftić et al, 2020. The fat content is usually adjusted to achieve the desired taste and texture because fats add flavor and juiciness to products (Stajić et al, 2023).…”