Apsauginių dujų įtaka kiaulienos gaminių šviežumui išlaikyti

TL;DRAbstract

Meat is one of the most important food products. European Union countries, including Lithuania, are the main meat producers in the world - their production comprises more than 16 % of processed meat. In the world commerce meat products conclude 12,8 % of market place, of which 39 % - pork. The purpose of the work - to analyse the preservative gas impact on freshness sustention of pork products. The main tasks are to review the freshness rates of pork products, their evaluation methods; to discuss the ways of long-lasting freshness sustention, which are usable in the processed food industry; to analyse the preservative gas method on the freshness sustention of meat products; to research and to compare the microbiological pollution of the sausages, packed in the preservative gas and not packed in it. The methods of research are: analysis of the primary documents; analysis of the secondary documents; analysis of the scientific literature; analysis of the statistics, microbiological resear

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