Phosphates as food additives in meat products manufactured in republic of Serbia
Аутори
Petričević, MajaStamenić, Tamara
Keškić, Tanja
Stanišić, Nikola
Petričević, Veselin
Mandić, Violeta
Pisinov, Boris
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The widespread use of food additives has experienced a remarkable increase in recent years.
Within the realm of processed meat and meat products, the indispensability of phosphates as additives is
evident, as they significantly enhance the functionality of meat proteins. Furthermore, their application in
meat product manufacturing offers a plethora of advantages, encompassing pH modification and
stabilization, augmented water holding capacity leading to heightened yields, diminished weight loss during
cooking, and an overall enhancement in texture and sensory attributes such as tenderness, juiciness, color,
and flavor. Notably, they serve as a valuable source of essential phosphorus for consumers, crucial for the
growth, maintenance, and repair of all living organisms' tissues and cells. The Rulebook ("Official Gazette of
RS", No. 50/2019 and 34/2023) of the Republic of Serbia establishes the acceptable phosphate levels in
various meat products, stipulating that the amount in ...cooked sausages should not exceed 8.0 g/kg. This
study aims to examine the phosphate content in meat products available in the Republic of Serbia's market. It
seeks to determine whether producers accurately incorporate additives into their products. Over a period of
two years, the phosphate content in meat products was monitored in the group of cooked sausages within the
subgroups of finely and coarsely ground cooked sausages. Over a span of two years, the phosphate content
was meticulously monitored selected cooked sausages, both finely and coarsely ground in three lot years
resulting in 156 samples. The study examined 52 meat products available on the market were examined: 37
finely ground and 15 coarsely ground cooked sausages. The phosphate content in the products varied greatly
and ranged from 2.01g/kg - 6.98g/kg for finely ground sausages, while the phosphate content for coarsely
ground sausages ranged from 3.33g/kg - 9.15g/kg. The phosphate content was higher than the maximum
allowed concentration in only one sample of one lot series of the single coarsely ground sausage (9.15g/kg).
Based on the comprehensive market survey, it can be confidently concluded that producers appropriately
employ phosphates in their products, despite the diversity in scope and technology involved in meat product
preparation.
Кључне речи:
phosphates / additives / meat products / Republic of SerbiaИзвор:
Book of abstracts of the 14th International Symposium „Modern trends in livestock production“, 10-2023, 72-72Издавач:
- Institute for Animal Husbandry, Belgrade-Zemun
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200022 (Институт за сточарство, Београд-Земун) (RS-MESTD-inst-2020-200022)
Институција/група
RIStocarTY - CONF AU - Petričević, Maja AU - Stamenić, Tamara AU - Keškić, Tanja AU - Stanišić, Nikola AU - Petričević, Veselin AU - Mandić, Violeta AU - Pisinov, Boris PY - 2023-10 UR - http://r.istocar.bg.ac.rs/handle/123456789/892 AB - The widespread use of food additives has experienced a remarkable increase in recent years. Within the realm of processed meat and meat products, the indispensability of phosphates as additives is evident, as they significantly enhance the functionality of meat proteins. Furthermore, their application in meat product manufacturing offers a plethora of advantages, encompassing pH modification and stabilization, augmented water holding capacity leading to heightened yields, diminished weight loss during cooking, and an overall enhancement in texture and sensory attributes such as tenderness, juiciness, color, and flavor. Notably, they serve as a valuable source of essential phosphorus for consumers, crucial for the growth, maintenance, and repair of all living organisms' tissues and cells. The Rulebook ("Official Gazette of RS", No. 50/2019 and 34/2023) of the Republic of Serbia establishes the acceptable phosphate levels in various meat products, stipulating that the amount in cooked sausages should not exceed 8.0 g/kg. This study aims to examine the phosphate content in meat products available in the Republic of Serbia's market. It seeks to determine whether producers accurately incorporate additives into their products. Over a period of two years, the phosphate content in meat products was monitored in the group of cooked sausages within the subgroups of finely and coarsely ground cooked sausages. Over a span of two years, the phosphate content was meticulously monitored selected cooked sausages, both finely and coarsely ground in three lot years resulting in 156 samples. The study examined 52 meat products available on the market were examined: 37 finely ground and 15 coarsely ground cooked sausages. The phosphate content in the products varied greatly and ranged from 2.01g/kg - 6.98g/kg for finely ground sausages, while the phosphate content for coarsely ground sausages ranged from 3.33g/kg - 9.15g/kg. The phosphate content was higher than the maximum allowed concentration in only one sample of one lot series of the single coarsely ground sausage (9.15g/kg). Based on the comprehensive market survey, it can be confidently concluded that producers appropriately employ phosphates in their products, despite the diversity in scope and technology involved in meat product preparation. PB - Institute for Animal Husbandry, Belgrade-Zemun C3 - Book of abstracts of the 14th International Symposium „Modern trends in livestock production“ T1 - Phosphates as food additives in meat products manufactured in republic of Serbia SP - 72 EP - 72 UR - https://hdl.handle.net/21.15107/rcub_ristocar_892 ER -
@conference{ author = "Petričević, Maja and Stamenić, Tamara and Keškić, Tanja and Stanišić, Nikola and Petričević, Veselin and Mandić, Violeta and Pisinov, Boris", year = "2023-10", abstract = "The widespread use of food additives has experienced a remarkable increase in recent years. Within the realm of processed meat and meat products, the indispensability of phosphates as additives is evident, as they significantly enhance the functionality of meat proteins. Furthermore, their application in meat product manufacturing offers a plethora of advantages, encompassing pH modification and stabilization, augmented water holding capacity leading to heightened yields, diminished weight loss during cooking, and an overall enhancement in texture and sensory attributes such as tenderness, juiciness, color, and flavor. Notably, they serve as a valuable source of essential phosphorus for consumers, crucial for the growth, maintenance, and repair of all living organisms' tissues and cells. The Rulebook ("Official Gazette of RS", No. 50/2019 and 34/2023) of the Republic of Serbia establishes the acceptable phosphate levels in various meat products, stipulating that the amount in cooked sausages should not exceed 8.0 g/kg. This study aims to examine the phosphate content in meat products available in the Republic of Serbia's market. It seeks to determine whether producers accurately incorporate additives into their products. Over a period of two years, the phosphate content in meat products was monitored in the group of cooked sausages within the subgroups of finely and coarsely ground cooked sausages. Over a span of two years, the phosphate content was meticulously monitored selected cooked sausages, both finely and coarsely ground in three lot years resulting in 156 samples. The study examined 52 meat products available on the market were examined: 37 finely ground and 15 coarsely ground cooked sausages. The phosphate content in the products varied greatly and ranged from 2.01g/kg - 6.98g/kg for finely ground sausages, while the phosphate content for coarsely ground sausages ranged from 3.33g/kg - 9.15g/kg. The phosphate content was higher than the maximum allowed concentration in only one sample of one lot series of the single coarsely ground sausage (9.15g/kg). Based on the comprehensive market survey, it can be confidently concluded that producers appropriately employ phosphates in their products, despite the diversity in scope and technology involved in meat product preparation.", publisher = "Institute for Animal Husbandry, Belgrade-Zemun", journal = "Book of abstracts of the 14th International Symposium „Modern trends in livestock production“", title = "Phosphates as food additives in meat products manufactured in republic of Serbia", pages = "72-72", url = "https://hdl.handle.net/21.15107/rcub_ristocar_892" }
Petričević, M., Stamenić, T., Keškić, T., Stanišić, N., Petričević, V., Mandić, V.,& Pisinov, B.. (2023-10). Phosphates as food additives in meat products manufactured in republic of Serbia. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“ Institute for Animal Husbandry, Belgrade-Zemun., 72-72. https://hdl.handle.net/21.15107/rcub_ristocar_892
Petričević M, Stamenić T, Keškić T, Stanišić N, Petričević V, Mandić V, Pisinov B. Phosphates as food additives in meat products manufactured in republic of Serbia. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“. 2023;:72-72. https://hdl.handle.net/21.15107/rcub_ristocar_892 .
Petričević, Maja, Stamenić, Tamara, Keškić, Tanja, Stanišić, Nikola, Petričević, Veselin, Mandić, Violeta, Pisinov, Boris, "Phosphates as food additives in meat products manufactured in republic of Serbia" in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“ (2023-10):72-72, https://hdl.handle.net/21.15107/rcub_ristocar_892 .