Chemical, Microbiological and Sensory changes of musculus semimembranosus of pork stored at diferent temperatures

The paper includes changes that occur in vacuum packed pieces of pork meat (Musculus semimembranosus) obtained by removing the haunch, vacuum packed and kept in a chamber at different temperature conditions of 4ºC. and 6ºC. The changes that occur during storage were examined during the second, the third, and the fifth day after production. It was found that during the storage of meat cuts, there were significant changes in reduction of water content, while protein, fat and mineral substances were increased. The total number of bacteria in meat cuts during storage was increased in those who were kept at a temperature of 6ºC. During storage of meat cuts after the fifth day from production, the best sensory characteristics of meat had the meat cuts stored at 4ºC