Description:
<jats:p>The study contains the result from the test f the vacuum - packed meat
sliices ( M.quadriceps femoris) obtained from ox Simmental breed. After the
primary treatment, the refrigeration an the sorting out , the meat slices
were vacuum -packed and kept and a temperature of 4?C and 6?C. At the 2nd,
the 3rd and the 5th day, a chemical analysis of the meat slices was made. At
the 2nd and the 5th day it was made a microbiological test of the meat slices
in relation to the overall number of bacteria, as well as a sensor analysis
in terms of outward appearance, consistence, color, odor and taste. It was
noted that, during the storage the water content in the meat slices
significantly reduced, and the fat, protein and mineral substance content was
increased. The overall number of bacteria was increased in the meat slices
kept at a temperature of 6?C. The best sensor marks were given to the meat
slices kept at a temperature of 4?C.</jats:p>