INFLUENCE OF DIFFERENT INGREDIENTS UPON MEAT COLD CUTS QUALITY

Abstract

This paper presents a research regarding the influence of different ingredients toward the quality of meat cold cuts. Apart from the influence of meat’s quality and its preservation, the used ingredients can also contribute to the quality, if the laws about food composition which are in force are followed. The ingredients considered in this study are: sodium chloride,sugar (NaNO2), ascorbic acid, sodium salts, polyphosphates, flavour enhancers, protein hydrolysates and protein derivatives. The gustative effect that these condiments produce is the reason why many producers use them in order to hide some fabrication deficiencies or those which appear after the alteration process. The main purpose of this study is to help people realize the danger that some ingredients from meat cold cuts can inflict upon consumers.