MICROSCOPICAL AND PHYSICO-CHEMICAL ASPECTS [609335]

42

MICROSCOPICAL AND PHYSICO-CHEMICAL ASPECTS
OF THE COMPOSITION AND INTEG RITY OF RAW DRIED SALAMI
WITH NOBLE MOULD

Isabela Voichița ISACONI (BULAI)1, Ștefania RAITA1, Claudia Mariana CONSTANTINESCU1,
Teodoru SOARE1, Manuella MILITARU1

1University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine,
105 Spaiul Independenței, District 5, Bucharest, Romania

Corresponding author email: [anonimizat]

Abstract

Raw dried salamis with noble mould are among Romania’s most popular meat food products. The assumption that
there might be an unknown side to the structural integrity of the ingredients in such products has developed over time.
A physico-chemical analysis was carried out on six salami samples of various brands of the raw dried salamis known
as “Salam de Sibiu” and “Salam de Hateg”, both available on the retail market. The followi ng parameters were
measured: humidity percentage, nitrites content, NaCl content, easily hydrolysable nitrogen, percentage of fat and
amount of protein. All samples underwent the histopathologic examination routi ne procedure with paraffin and HE
(haematoxylin and eosin) stain. The values of the integrity par ameters comply with the applicable legislation, but vary
significantly from a producer to another. The histopathologic examination indicated the presence of animal tissue and
plant structures. We consider this examination to be useful in identifying structural non-compliance.

Key words : raw dried salamis, physico-chemi cal analysis, histopathologic examination .

INTRODUCTION

Salami is dried fermented sausage consisting of pork mixed in different proportions with beef, mutton or horse meat with different additives, represented by salt, spices and curing salt
(Feiner, 2006).
Salami was produced for the first time in Italy
more than 270 years ago (Leistner, 1986).
The European countries recognized for the production of salami are: Italy, Germany, Spain, France and Hungary. They produce several hundred million kilograms of salami per year (Bertolini et al., 2006). The suitable technology is selected according
to climatic conditions, as seen in the Mediterranean region and Southern Europe, where meat products are dried to lower the amount of water taking advantage of long dry
and sunny days, while in Northern Europe
fermented sausages require smoke for subsequent preservation (Toldra, 2014). In Northern and Central Europe, smoked salami is preferred, and maturati on is controlled by the
addition of acid-starter cultures, while in Southern Europe, salami is slowly dried in the air and it is often mould-maturated. Preparations that are typical for a region or area have specific characteristics derived from the use of ingredients and local production techniques that are deeply rooted in tradition and linked to the territory where they come from
(Aquilati et al., 2016).
In Romania, among the most popular varieties
of raw dried salami we mention: Banat salami,
Bacau salami, Sibiu salami and Hateg sausages (Mencinicopschi et al., 2006). The Sibiu salami is a type of salami that is made of raw meat. Due to the artificial climate conditions this product can be manufactured in any part of the country throughout the year. The materials used for the Sibiu salami are pork and pork fat. The pig has to be healthy, to have a reduced degree of contamination and to be properly
refrigerated. It m ust neither be too young, nor
too fat. It needs to have a certain ratio of
water/protein and fat/protein content, to be rich in heminic compounds (myoglobin), to have a low amount of connective tissue and to have an optimal water retention capacity (the PSE-pale, soft, exsudative and DFD- dark, firm, dry meat
is excluded). Also, boars, pregnant sows or animals fed with oleaginous plants or fish flour are rejected. In the production of the Sibiu salami are used only half-carcasses from pigs that weigh over 130 kg, belong to the Man-
galita breed and are degreased and refrigerated
for minimum 72 hours before processing. The
fat used must have increased consistency and high freshness. The mixture of spices can be made according to different recipes or accor-ding to the requirements of the beneficiary It can include the following: sodium chloride, glucono-lactone, carbohydrates, ascorbic acid/ ascorbates, organic food acids (citric, lactic, tartaric), enibahar, garlic, sugar, and starter
cultures (Comanaru, 2000). The quality of the Sibiu salami depends directly
on the quality of raw material as it is raw dried
salami that is processed only by cold smoking and maturing by drying, without the use of thermal treatments. The histological method and physico-chemical analysis are the mostly applied techniques for detecting unauthorized tissues in meat pro-ducts. Sezer et al. (2013) showed in their study
that in a type of sausage they found animal hair
of root of hair, spleen, esophagus and epi-
thelium of sensory organs, tissues that should
not exist in this food product (Sezer et al.,
2013). In another study also using a histolo-gical approach Malakauskienė et al. (2016) dis –
covered nerve tissue, fat and blood vessels in
canned sausages (Malakauskienė et al., 2016).
Therefore, the physico-chemical and histolo-gical evaluation of the com position of this type
of meat preparation is essential for the quality assessment. The aim of the present paper is to evaluate the
quality of the Sibiu Salam i by analysing the
regular physico-chemical parameters and by
performing the histological analysis of the composition in order to emphasise the parti-cularities derived from each method in terms of product integrity and composition assessment.
MATERIALS AND METHODS

Physico-chemical analy sis were carried out on
six salami samples of various brands of raw dried salami known as “ Salam de Sibiu” and
“Salam de Hateg”, both available in the retail chain. The analysed samples of “Salam de Sibiu” are similar in terms of formulation. However, “Salam de Hateg” distinguishes by the inclusion of beef mixed with pork and a hydrolysed vegetable protein (Table 1).
Table 1. Label composition of analyzed samples
Sibiu salami Sample A Sample B Sample C
label
composition pork, fat, salt,
sugars, spices,
ascorbic acid,
sodium nitrite pork, fat, salt,
sugars, spices,
ascorbic acid,
brandy 0.4%,
sodium nitrite unknown recipe
Sibiu salami Sample D Sample E Sample F
label
composition pork, fat, salt,
sugars, spices,
ascorbic acid,
sodium nitrite,
starter culture pork, fat, salt,
dextrose,
spices, sodium
ascorbate,
sodium nitrite pork, fat, salt,
dextrose, spices,
ascorbic acid,
sodium
ascorbate,
sodium nitrite,
starter culture
Hațeg salami Sample G
label
composition beef, pork, soybean protein , salt, sugar, spices and
spice extracts, corn hydrolysed protein, sodium
ascorbate, carmine, sodium nitrite, starter culture

The following analyses were performed: mois-ture content, nitrites content, collagen/ protein ratio, NaCl content, easily hydrolysable nitrogen, lipids and proteins content.
From each sample 200-300 g were taken
according to protocol, from the middle and the
ends of the bars ( Purcărea , 2015).
The samples were previously prepared accor-
ding to the methods that were going to be used and with the results that were going to be obtained. The determination of moisture content was obtained by oven drying. The determination of the nitrite content was performed by Griess method according to the SR EN 12014-3:2005. For the determination of tot al nitrogen and total
content of protein the Kjeldahl method was used, according to SR ISO 937: 2007. The content of easily hydrolysable nitrogen was indirectly determined by titration with NaOH according to SR 9065-7: 2007. The content of lipids was determined by using the Soxhlet method. The regulations for the minimum and maxi-mum values of the parameters pursued in this
study for the product groups mentioned above
are found in The Order MARD 560 / 16.08.2006 and the means of conducting the
analyses are described in ISO Reference
Standards. In order to obtain high accuracy results, the analyses were performed at a
laboratory accred ited by RENAR. Scientific Works. Series C. Veterinary Medicine. V ol. LXIV (2), 2018
ISSN 2065-1295; ISSN 2343-9394 (CD-ROM); ISSN 2067-3663 (Online); ISSN-L 2065-1295

43

MICROSCOPICAL AND PHYSICO-CHEMICAL ASPECTS
OF THE COMPOSITION AND INTEG RITY OF RAW DRIED SALAMI
WITH NOBLE MOULD

Isabela Voichița ISACONI (BULAI)1, Ștefania RAITA1, Claudia Mariana CONSTANTINESCU1,
Teodoru SOARE1, Manuella MILITARU1

1University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine,
105 Spaiul Independenței, District 5, Bucharest, Romania

Corresponding author email: isabelaisaconi@gmail.com

Abstract

Raw dried salamis with noble mould are among Romania’s most popular meat food products. The assumption that
there might be an unknown side to the structural integrity of the ingredients in such products has developed over time.
A physico-chemical analysis was carried out on six salami samples of various brands of the raw dried salamis known
as “Salam de Sibiu” and “Salam de Hateg”, both available on the retail market. The followi ng parameters were
measured: humidity percentage, nitrites content, NaCl content, easily hydrolysable nitrogen, percentage of fat and
amount of protein. All samples underwent the histopathologic examination routi ne procedure with paraffin and HE
(haematoxylin and eosin) stain. The values of the integrity par ameters comply with the applicable legislation, but vary
significantly from a producer to another. The histopathologic examination indicated the presence of animal tissue and
plant structures. We consider this examination to be useful in identifying structural non-compliance.

Key words : raw dried salamis, physico-chemi cal analysis, histopathologic examination .

INTRODUCTION

Salami is dried fermented sausage consisting of pork mixed in different proportions with beef, mutton or horse meat with different additives, represented by salt, spices and curing salt
(Feiner, 2006).
Salami was produced for the first time in Italy
more than 270 years ago (Leistner, 1986).
The European countries recognized for the production of salami are: Italy, Germany, Spain, France and Hungary. They produce several hundred million kilograms of salami per year (Bertolini et al., 2006). The suitable technology is selected according
to climatic conditions, as seen in the Mediterranean region and Southern Europe, where meat products are dried to lower the amount of water taking advantage of long dry
and sunny days, while in Northern Europe
fermented sausages require smoke for subsequent preservation (Toldra, 2014). In Northern and Central Europe, smoked salami is preferred, and maturati on is controlled by the
addition of acid-starter cultures, while in Southern Europe, salami is slowly dried in the air and it is often mould-maturated. Preparations that are typical for a region or area have specific characteristics derived from the use of ingredients and local production techniques that are deeply rooted in tradition and linked to the territory where they come from
(Aquilati et al., 2016).
In Romania, among the most popular varieties
of raw dried salami we mention: Banat salami,
Bacau salami, Sibiu salami and Hateg sausages (Mencinicopschi et al., 2006). The Sibiu salami is a type of salami that is made of raw meat. Due to the artificial climate conditions this product can be manufactured in any part of the country throughout the year. The materials used for the Sibiu salami are pork and pork fat. The pig has to be healthy, to have a reduced degree of contamination and to be properly
refrigerated. It m ust neither be too young, nor
too fat. It needs to have a certain ratio of
water/protein and fat/protein content, to be rich in heminic compounds (myoglobin), to have a low amount of connective tissue and to have an optimal water retention capacity (the PSE-pale, soft, exsudative and DFD- dark, firm, dry meat
is excluded). Also, boars, pregnant sows or
animals fed with oleaginous plants or fish flour are rejected. In the production of the Sibiu salami are used only half-carcasses from pigs that weigh over 130 kg, belong to the Man-
galita breed and are degreased and refrigerated
for minimum 72 hours before processing. The
fat used must have increased consistency and high freshness. The mixture of spices can be made according to different recipes or accor-ding to the requirements of the beneficiary It can include the following: sodium chloride, glucono-lactone, carbohydrates, ascorbic acid/ ascorbates, organic food acids (citric, lactic, tartaric), enibahar, garlic, sugar, and starter
cultures (Comanaru, 2000). The quality of the Sibiu salami depends directly
on the quality of raw material as it is raw dried
salami that is processed only by cold smoking and maturing by drying, without the use of thermal treatments. The histological method and physico-chemical analysis are the mostly applied techniques for detecting unauthorized tissues in meat pro-ducts. Sezer et al. (2013) showed in their study
that in a type of sausage they found animal hair
of root of hair, spleen, esophagus and epi-
thelium of sensory organs, tissues that should
not exist in this food product (Sezer et al.,
2013). In another study also using a histolo-gical approach Malakauskienė et al. (2016) dis –
covered nerve tissue, fat and blood vessels in
canned sausages (Malakauskienė et al., 2016).
Therefore, the physico-chemical and histolo-gical evaluation of the com position of this type
of meat preparation is essential for the quality assessment. The aim of the present paper is to evaluate the
quality of the Sibiu Salam i by analysing the
regular physico-chemical parameters and by
performing the histological analysis of the composition in order to emphasise the parti-cularities derived from each method in terms of product integrity and composition assessment.
MATERIALS AND METHODS

Physico-chemical analy sis were carried out on
six salami samples of various brands of raw dried salami known as “ Salam de Sibiu” and
“Salam de Hateg”, both available in the retail chain. The analysed samples of “Salam de Sibiu” are similar in terms of formulation. However, “Salam de Hateg” distinguishes by the inclusion of beef mixed with pork and a hydrolysed vegetable protein (Table 1).
Table 1. Label composition of analyzed samples
Sibiu salami Sample A Sample B Sample C
label
composition pork, fat, salt,
sugars, spices,
ascorbic acid,
sodium nitrite pork, fat, salt,
sugars, spices,
ascorbic acid,
brandy 0.4%,
sodium nitrite unknown recipe
Sibiu salami Sample D Sample E Sample F
label
composition pork, fat, salt,
sugars, spices,
ascorbic acid,
sodium nitrite,
starter culture pork, fat, salt,
dextrose,
spices, sodium
ascorbate,
sodium nitrite pork, fat, salt,
dextrose, spices,
ascorbic acid,
sodium
ascorbate,
sodium nitrite, starter culture
Hațeg salami Sample G
label
composition beef, pork, soybean protein , salt, sugar, spices and
spice extracts, corn hydrolysed protein, sodium
ascorbate, carmine, sodium nitrite, starter culture

The following analyses were performed: mois-
ture content, nitrites content, collagen/ protein ratio, NaCl content, easily hydrolysable nitrogen, lipids and proteins content.
From each sample 200-300 g were taken
according to protocol, from the middle and the
ends of the bars ( Purcărea , 2015).
The samples were previously prepared accor-
ding to the methods that were going to be used and with the results that were going to be obtained. The determination of moisture content was obtained by oven drying. The determination of the nitrite content was performed by Griess method according to the SR EN 12014-3:2005. For the determination of tot al nitrogen and total
content of protein the Kjeldahl method was used, according to SR ISO 937: 2007. The content of easily hydrolysable nitrogen was indirectly determined by titration with NaOH according to SR 9065-7: 2007. The content of lipids was determined by using the Soxhlet method. The regulations for the minimum and maxi-mum values of the parameters pursued in this
study for the product groups mentioned above
are found in The Order MARD 560 / 16.08.2006 and the means of conducting the
analyses are described in ISO Reference
Standards. In order to obtain high accuracy results, the analyses were performed at a
laboratory accred ited by RENAR.

44

Table 2. Physico-chemical p arameters of analyzed samples

No. Sample Moisture (%) nitrites (mg/kg) NaCl (%) Easily hydrolyzable nitrogen
(mg NH 3/100g) Fats (%) Proteins g/100g
Reg* Result Literature Reg.** Result Literature Reg* Result Literature Reg.* Result Literature Reg.* Result Literature Reg* Result Literature
1. A 30 29.17 39,8 (1) 150 0.79 1-6 (7) 6 4.10 4.32 (1) 200 73.61 63.59-176.3(8) 46 38.86 18.5-31.1 (9) 20 23.79 31,3 (1)
2. B 30 25.66 36,25 (2) 150 0.54 0.6-3.4 (9) 6 4.04 4.70 (2) 200 129.46 17.3-32.03 (9) 46 40.31 20 25.78 25,76 (2)
3. C 30 27.59 48,6 (3) 150 0.38 6 3.95 3.8 (3) 200 64.99 46 39.83 20 24.21 15,5 (3)
4. D 30 27.47 30,5 (5) 150 0.43 6 5.26 5.50 200 129.48 46 40.35 20 25.80 20,3 (5)
5. E 30 29.51 75,45(6) 150 0.56 6 3.80 4.90 200 89.78 46 38.81 20 29.19 21,29 (6)
6. F 30 26.4 150 0.53 6 5.35 1.72-1.96 (9) 200 95.97 46 39 20 25.83
7. G 35 31.89 38,00 (4) 150 0.45 6 3.9 4.32 (4) 200 43.36 50 38.83 16 23.44 29,7 (4)
Average 28.24 0.53 4.34 89.52 39.43 25,43
Std. dev. 2.11 0.1337 0.6647 32.1954 0.7112 1.9448
(*Ord. 560/2006; ** Ord. 438/295/2002; 1Zanardi et al., 2010; 2Casiraghi et al., 1996; 3Van Schalkwyk et al., 2011; 4 Demeyer, 2007; 5Ockerman and Basu, 2007; 6 Conte et al., 2012; 7 Păduraru et al., 2010; 8 Jude et al., 2011; 9 Dobrinas et al., 2013)
The freshness of the samples, evaluated by the
determination of easy hydrolyzable nitrogen was appropriate, the maximum limit of 200 mg NH3 / 100 g of product was not exceeded. The values obtained ranged between 43.36-
129.48 mgNH3 / 100 g, with a mean of 89.52 ±
32.1554.
As the standard deviation indicates, easy hydrolysable nitrogen values vary significantly from one sample to another. Nevertheless, a similar variation in the values was reported by other authors for similar products; Jude et al. (2011) communicating for the analysed samples an interval between 63.59 and 176.3 mgNH3 / 100g. A significantly lower value for easily hydroly-sable nitrogen was reported by Dobrinas et al.,
(2013) (the value of f is 21.93159, p is
0.000668, the results are statistically significant at p <0.05) for pork and sheep samples, their study range being 17.3-32.03 mgNH3/100g, with an average of 26.76 ± 5.71 mgNH3/100 g. The protein percentage was superior to the minimum value for the considered meat products category, the values for the studied
samples ranging between 23.44-29.19%, with a
mean of 25.43 ± 1.9448.
In literature, there are recorded much lower
protein levels, such as 15.5% (Van Schalkwyk
et al., 2011), but also higher, up to 29.7% (Demeyer, 2007), or even 31.3 (Zanardi et al., 2010). Histological findings were revealed in various tissues: stranded muscle tissue (Figure 1), different types of conjuncti ve tissue, dominant
fat tissue (Figure 2), vascular structures and
nerve threads (Figure 3).

Figure 1. Left – cross-sectional muscle fibers
and reduced area of adipose tissue (ob.10x, HE stain);
Right – cross-sectional muscle tissue, homogenized
muscle fibers and inconsistent spacing from the
endomisium (ob.40x, HE stain).
Figure 2. Left – Adipose tissue (ob. 10x, HE stain); Right
– Adipose tissue, conj unctival stroma and obliquely
sliced muscle tissu e (ob. 10x, HE stain)

Figure 3. Left – Amorphous struct ure, adipose tissue and
cross-sectional vessel (ob. 20, HE stain); Right – Muscle
fibers and nerve threads (ob. 4x, HE stain)
In some sections there were found vegetal structures with different morphology and tincture than that of animal tissues (Figure 4).

Figure 4. Muscle tissue and adipo se tissue; fragment of
plant fiber (ob. 10x, HE stain)
The composition and techniques of preparing a food product are key elements for its quality.
Although the analyses show differences in physico-chemical properties from one sample to another, it is important that when notifying any changes to the original recipe, these should be redressed in order to preserve the quality of
the product. The values of the integrity
parameters comply with the applicable legislation, but vary significantly from one producer to another. These significant variations in parameter values integrity lead to important quality differences between products

45

Table 2. Physico-chemical p arameters of analyzed samples

No. Sample Moisture (%) nitrites (mg/kg) NaCl (%) Easily hydrolyzable nitrogen
(mg NH 3/100g) Fats (%) Proteins g/100g
Reg* Result Literature Reg.** Result Literature Reg* Result Literature Reg.* Result Literature Reg.* Result Literature Reg* Result Literature
1. A 30 29.17 39,8 (1) 150 0.79 1-6 (7) 6 4.10 4.32 (1) 200 73.61 63.59-176.3(8) 46 38.86 18.5-31.1 (9) 20 23.79 31,3 (1)
2. B 30 25.66 36,25 (2) 150 0.54 0.6-3.4 (9) 6 4.04 4.70 (2) 200 129.46 17.3-32.03 (9) 46 40.31 20 25.78 25,76 (2)
3. C 30 27.59 48,6 (3) 150 0.38 6 3.95 3.8 (3) 200 64.99 46 39.83 20 24.21 15,5 (3)
4. D 30 27.47 30,5 (5) 150 0.43 6 5.26 5.50 200 129.48 46 40.35 20 25.80 20,3 (5)
5. E 30 29.51 75,45(6) 150 0.56 6 3.80 4.90 200 89.78 46 38.81 20 29.19 21,29 (6)
6. F 30 26.4 150 0.53 6 5.35 1.72-1.96 (9) 200 95.97 46 39 20 25.83
7. G 35 31.89 38,00 (4) 150 0.45 6 3.9 4.32 (4) 200 43.36 50 38.83 16 23.44 29,7 (4)
Average 28.24 0.53 4.34 89.52 39.43 25,43
Std. dev. 2.11 0.1337 0.6647 32.1954 0.7112 1.9448
(*Ord. 560/2006; ** Ord. 438/295/2002; 1Zanardi et al., 2010; 2Casiraghi et al., 1996; 3Van Schalkwyk et al., 2011; 4 Demeyer, 2007; 5Ockerman and Basu, 2007; 6 Conte et al., 2012; 7 Păduraru et al., 2010; 8 Jude et al., 2011; 9 Dobrinas et al., 2013)
The freshness of the samples, evaluated by the
determination of easy hydrolyzable nitrogen was appropriate, the maximum limit of 200 mg NH3 / 100 g of product was not exceeded. The values obtained ranged between 43.36-
129.48 mgNH3 / 100 g, with a mean of 89.52 ±
32.1554.
As the standard deviation indicates, easy hydrolysable nitrogen values vary significantly from one sample to another. Nevertheless, a similar variation in the values was reported by other authors for similar products; Jude et al. (2011) communicating for the analysed samples an interval between 63.59 and 176.3 mgNH3 / 100g. A significantly lower value for easily hydroly-sable nitrogen was reported by Dobrinas et al.,
(2013) (the value of f is 21.93159, p is
0.000668, the results are statistically significant at p <0.05) for pork and sheep samples, their study range being 17.3-32.03 mgNH3/100g, with an average of 26.76 ± 5.71 mgNH3/100 g. The protein percentage was superior to the minimum value for the considered meat products category, the values for the studied
samples ranging between 23.44-29.19%, with a
mean of 25.43 ± 1.9448.
In literature, there are recorded much lower
protein levels, such as 15.5% (Van Schalkwyk
et al., 2011), but also higher, up to 29.7% (Demeyer, 2007), or even 31.3 (Zanardi et al., 2010). Histological findings were revealed in various tissues: stranded muscle tissue (Figure 1), different types of conjuncti ve tissue, dominant
fat tissue (Figure 2), vascular structures and
nerve threads (Figure 3).

Figure 1. Left – cross-sectional muscle fibers
and reduced area of adipose tissue (ob.10x, HE stain);
Right – cross-sectional muscle tissue, homogenized
muscle fibers and inconsistent spacing from the
endomisium (ob.40x, HE stain).

Figure 2. Left – Adipose tissue (ob. 10x, HE stain); Right
– Adipose tissue, conj unctival stroma and obliquely
sliced muscle tissu e (ob. 10x, HE stain)

Figure 3. Left – Amorphous struct ure, adipose tissue and
cross-sectional vessel (ob. 20, HE stain); Right – Muscle
fibers and nerve threads (ob. 4x, HE stain)
In some sections there were found vegetal structures with different morphology and tincture than that of animal tissues (Figure 4).

Figure 4. Muscle tissue and adipo se tissue; fragment of
plant fiber (ob. 10x, HE stain)
The composition and techniques of preparing a food product are key elements for its quality.
Although the analyses show differences in physico-chemical properties from one sample to another, it is important that when notifying any changes to the original recipe, these should be redressed in order to preserve the quality of
the product. The values of the integrity
parameters comply with the applicable legislation, but vary significantly from one producer to another. These significant variations in parameter values integrity lead to important quality differences between products

46
that all fall into what is considered to be the
premium category. According to the histopathological examina-tion, it is found that the products under examination show specific tissues of pork and
pork fat. Vegetable structures are met either in
the form of fibers or in the form of basophilic
anchovy deposits. What has kept our attention is the homogeneous appearance of the muscular fibers and their inconsistent spacing from the endomisium. Appearance could be associated with the dehydration process following the treatment of meat with salt. The homogeni-zation of the fibers without revealing contractile protein-specific striations may be an
aspect associated with m uscle tissue maturation
and we consider that the integrity of the
analyzed products is not negatively influenced.

CONCLUSIONS
The values of physico-chemical parameters are
in accordance with the applicable legislation. However, statistically, they vary significantly
from the same preparation analysed by other specialists.The histopathological examination
indicated the presence of animal tissue and
plant structures. The morphological analysis
complements the data on the integrity and
quality of raw-dried salami.
In accordance with the data recorded by literature, the present study does not find structures foreign to t he salami recipe.
We consider this examination to be useful in identifying structural non-compliances.
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Toldrá (Ed.), Handbook of fermented meat and
poultry.Iowa, USA: Blackwell Publishing. 9−15
Ordinul 560/2006 pentru aprobarea Normelor cu privire
la comercializarea produselor din carne, emis de
Ministerul agriculturii , padurilor si dezvolt arii rurale,
publicat in: monitorul oficial nr. 10 din 8 ianuarie
2007.
Ord. 438/295/2002 al Ministrului sănătății și familiei și
al ministrului agri culturii, alimentației și pădurilor
pentru aprobarea Normelor privind aditivii alimentari
destinați utilizării în produsel e alimentare pentru
consum uman.
Păduraru G., Savu C., Georgescu M. , 2010. Research on
the food preservative (addit ives) in some meat
products and toxicological implications. Journal of
EcoAgriTourism, Volume 6, Issue 4, Publisher
Transilvania University Press, 104-108.
Purcărea C. , 2015.Controlul și Analiza cărnii și a
preparatelor din carne, pește și produse piscicole, ouă
și produse avicole, Îndrumător de laborator, Ed.
Universității Oradea
SR EN 12014-3:2005 Standard pentru determinarea
conținutului de nitrați și/ sau nitriți al produselor
alimentare din carne prin metoda spectrometrică,
după reducerea enzimatică a nitraților la nitriți.
SR 9065-7:2007 Standard pentru determinarea azotului
ușor hidrolizabil și a amoniacului din carne și
preparate de carne.
SR ISO 937:2007 M etodă de referință pentru
determinarea conținutului de azot din carne și din
produse din carne.
Sezer C., Aksoy A., Çelebi Ö., Deprem T. , Öğün M.,
Bilge N., Vatansever L., Güven A., 2013. Evaluation
of the quality characterist ics of fermented sausages
and sausage-like products sold in Kars, research
article, Kafkas University , Kars Junior College, Food
Technology Program, Kars, Turkey. Eurasian Journal
of Veterinary Sciences. 29(3) 143-149. Toldra F., 2014. Handbook of Fermented Meat and
Poultry. Chichester, UK: John Wiley and Sons. p. 3.
ISBN 9781118522653.
Van Schalkwyk D.L., McMi llin K.W., Booyse M.,
Witthuhn R.C., Hoffman L.C., 2011. Physico-
chemical, microbiological, textural and sensory
attributes of matured game salami produced from
springbok (Antidorcas marsupialis), gemsbok (Oryx
gazella), kudu (Tragelaphus strepsiceros) and zebra
(Equus burchelli) harve sted in Namibia. Meat
Science,Volume 88, Issue 1,2011,ISSN 0309-1740,
36-44.
Zanardi E., Ghidini S., C onter M., Ianieri A., 2010.
Mineral composition of Italian salami and effect of
NaCl partial replacement on compositional,
physicochemical and sensory parameters. Meat Sci.
86, 742 –747.

47
that all fall into what is considered to be the
premium category. According to the histopathological examina-tion, it is found that the products under examination show specific tissues of pork and
pork fat. Vegetable structures are met either in
the form of fibers or in the form of basophilic
anchovy deposits. What has kept our attention is the homogeneous appearance of the muscular fibers and their inconsistent spacing from the endomisium. Appearance could be associated with the dehydration process following the treatment of meat with salt. The homogeni-zation of the fibers without revealing contractile protein-specific striations may be an
aspect associated with m uscle tissue maturation
and we consider that the integrity of the
analyzed products is not negatively influenced.

CONCLUSIONS
The values of physico-chemical parameters are
in accordance with the applicable legislation. However, statistically, they vary significantly
from the same preparation analysed by other specialists.The histopathological examination
indicated the presence of animal tissue and
plant structures. The morphological analysis
complements the data on the integrity and
quality of raw-dried salami.
In accordance with the data recorded by literature, the present study does not find structures foreign to t he salami recipe.
We consider this examination to be useful in identifying structural non-compliances.
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la comercializarea produselor din carne, emis de
Ministerul agriculturii , padurilor si dezvolt arii rurale,
publicat in: monitorul oficial nr. 10 din 8 ianuarie
2007.
Ord. 438/295/2002 al Ministrului sănătății și familiei și
al ministrului agri culturii, alimentației și pădurilor
pentru aprobarea Normelor privind aditivii alimentari
destinați utilizării în produsel e alimentare pentru
consum uman.
Păduraru G., Savu C., Georgescu M. , 2010. Research on
the food preservative (addit ives) in some meat
products and toxicological implications. Journal of
EcoAgriTourism, Volume 6, Issue 4, Publisher
Transilvania University Press, 104-108.
Purcărea C. , 2015.Controlul și Analiza cărnii și a
preparatelor din carne, pește și produse piscicole, ouă
și produse avicole, Îndrumător de laborator, Ed.
Universității Oradea
SR EN 12014-3:2005 Standard pentru determinarea
conținutului de nitrați și/ sau nitriți al produselor
alimentare din carne prin metoda spectrometrică,
după reducerea enzimatică a nitraților la nitriți.
SR 9065-7:2007 Standard pentru determinarea azotului
ușor hidrolizabil și a amoniacului din carne și
preparate de carne.
SR ISO 937:2007 M etodă de referință pentru
determinarea conținutului de azot din carne și din
produse din carne.
Sezer C., Aksoy A., Çelebi Ö., Deprem T. , Öğün M.,
Bilge N., Vatansever L., Güven A., 2013. Evaluation
of the quality characterist ics of fermented sausages
and sausage-like products sold in Kars, research
article, Kafkas University , Kars Junior College, Food
Technology Program, Kars, Turkey. Eurasian Journal
of Veterinary Sciences. 29(3) 143-149. Toldra F., 2014. Handbook of Fermented Meat and
Poultry. Chichester, UK: John Wiley and Sons. p. 3.
ISBN 9781118522653.
Van Schalkwyk D.L., McMi llin K.W., Booyse M.,
Witthuhn R.C., Hoffman L.C., 2011. Physico-
chemical, microbiological, textural and sensory
attributes of matured game salami produced from
springbok (Antidorcas marsupialis), gemsbok (Oryx
gazella), kudu (Tragelaphus strepsiceros) and zebra
(Equus burchelli) harve sted in Namibia. Meat
Science,Volume 88, Issue 1,2011,ISSN 0309-1740,
36-44.
Zanardi E., Ghidini S., C onter M., Ianieri A., 2010.
Mineral composition of Italian salami and effect of
NaCl partial replacement on compositional,
physicochemical and sensory parameters. Meat Sci.
86, 742 –747.