Physicochemical and microbiological research on characteristics of meat products during storage in the membrane depending on the quality of raw materials

In our research we followed changes in the organoleptic, physicochemical and microbiologicalcharacteristics of meat products within the warranty period depending on the quality of raw materials andstorage conditions. In processed meat products from lower quality raw materials (beef meat II) as sausagesMuntenia and Bicaz consider it appropriate to reduce the warranty period from six days to 3-4 days.