Research on raw material correlation and soy protein derivatives used for meat preparations in membrane

Since the Romanian literature is pretty low quality data on the influence of hygienic quality ofraw materials and preparations of meat, in our research we intend to pursue these issues in pork andbeef quality I and II. Bacterial load of raw meat products brought in meat technology varies dependingon its quality. Thus, the total number is 44,640 germs / g beef I and 86,640 / g beef II. The number ofcoliform bacteria is 329 / g beef I and 420 / g beef II. Protein derivatives stands at a higher bacterialload in soybean meal (5.04 million / g) than in texturate protein (4,000 / g). Number of sporulatedaerobic germs in soy flour is 4.115 million / g and in the protein texture 1,000 / g. In soy flour therecorded number of coagulase-positive staphylococci is 1,250 / g and the number of sulphite-reducingclostridium is 250 / g, compared to the number of coagulase-positive staphylococci observed in proteictexturate, 420 / g, and sulphite-reducing clostridium which is absent, but it is found in texture to soymeal micelium a greater number (161,000 / g). High value bacterial load in the emulsion impose proteinderivatives obtained from them to cool as soon as possible after production to prevent multiplication ofmicroorganisms.