QUALITY OF MINCED MEAT PRODUCTS

2nd International Symposium On Biotechnology (2024),  [371-376]

AUTHOR(S) / АУТОР(И): Sanja Đurđević, Igor Tomašević, Slaviša Stajić, Dušan Živković

E-MAIL: sanja.djurdjevic@agrif.bg.ac.rs

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DOI: 10.46793/SBT29.48SDJ

ABSTRACT / САЖЕТАК:

Minced meat is a popular and widely consumed food worldwide. The quality of meat products is often associated with microbiological correctness, sustainability, and sensory properties. The quality of minced meat and minced meat products is affected by a variety of factors. The European Union (EU) has established regulations to standardize and enhance the quality of minced meat products. Adherence to these regulations plays a crucial role in meeting the desired nutritional composition and sensory attributes of minced meat products.

KEYWORDS / КЉУЧНЕ РЕЧИ:

 minced meat, burger, quality, ćevap, chemical composition

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