14 Lucrari Stiintifice

8/13/2019 14 Lucrari Stiintifice

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Universitatea de tiine Agronomice i Medicin Veterinar Bucureti Facultatea de

Medicin VeterinarCERCETRI PRIVIND CALITATEA IGIENICO-SANITAR A UNOR PRODUSE DIN CARNE DE PORC

CONSERVATE PRIN SRARE I/SAU AFUMARE

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Publicaiilucrri tiinificePublications scientific works

1. Gabriela Pduraru,C. Savu, Nicoleta Roxana Pascu: Analizacalitii organoleptice i parametrilor fizico-chimici a unor produse din carnepe parcursul termenului de valabilitate, AL XI-LEA CONGRES NAIONALDE MEDICIN VETERINAR BUCURETI, 8-11 MAI 2011,publicat nREVISTA ROMN DE MEDICIN VETERINAR, VOL.21 nr.3/2011, pag.165-172

REZUMAT

Lucrarea se ncadreaz n tematica preocuprilor actuale n domeniul siguraneialimentelor, aducnd n prim plan analiza caractersticilor organoleptice i a proprietilorfizico-chimice a unor produse din carne, n cadrul termenului de valabilitate i dup expirareaacestuia.

Din punct de vedere al calitii senzoriale a produselor, s-a urmrit evoluiaurmtorilor 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 proteciaconsumatorilor.

1. Gabriela Pduraru,C. Savu, Nicoleta Roxana Pascu:Analysis of theorganoleptic characteristics and phisical chemical properties of some meatproducts, 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.


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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 depreparate din carne, Tez de doctorat, Facultatea de Medicin Veterinar Timioara;

4. Savu C., Petcu C. (2002) - and col., Hygiene and control of animal products, SemnePublishing House, ISBN 973-624-015-0;

5. Savu C., Petcu C, L.Tudor, Nicolaescu M., Butean V., - (2007) - General hygienicrequirements 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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2. Gabriela Pduraru, Nicoleta Roxana Pascu: Importanatrasabilitii pe fluxul tehnologic de obinerea unor produse din carne,publicat n CONTRIBUII ALE CERCETII TIINIFICE LAPROGRESUL MEDICINEI VETERINARE, 17-18 NOIEMBRIE 2011

BUCURETI, pag.96

REZUMAT

IMPORTANA TRASABILITII N CURSUL TEHNOLOGIC ALOBINERII DE PRODUSE DIN CARNE

Lucrarea aduce n discuie metodele de verificare a trasabilitii cursuluitehnologic industrial al produselor din carne.

Materialele de recepie i cele auxiliare sunt stocate n loturi, fiecare lotfiind etichetat cu data produciei. n timpul fabricaiei identificarea itrasabilitatea produsului se fac prin alocarea unuinumr fiecrui produs din loti 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, amanalizat corectitudinea seriei, am controlat nregistrarea produsului, i n acelaitimp am verificat respectarea etapelor procedurale specifice fiecrui produs idata de identificare n diagrama trasabilitii, documentaia specific produsuluii recepia acestuia, n final arhivndu-l n Controlul trasabilitii.

Deoarece trasabilitatea reprezint o cerin a certificrii calitiiproduselor, Compania efectueaz trasabilitatea ct mai multor produse iverific n permanen corectitudinea i nregistrarea n timp real a formelor defurnizare a trasabilitii. Sistemul de implementare a trasabilitii evideniaztoate formele parcurse de un produs sau de un ingredient din momentul n carepleac de la furnizor pan ajunge la consumator.


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2. Gabriela Pduraru, Nicoleta Roxana Pascu: Importanatrasabilitii 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 thetraceability 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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