Dynamic aspects concerning meat products safety

The purpose of our study has been to evaluate sensorial, chemical and microbiological qualities of meat derivates from different production units of DO County. For four years we have analysed 458 samples of meat products (five assortments: kind of mortadella., frankfurters, (summer) salami, smoked sausages and minced meat for rnlei). A number of 194 samples (42.35%) were out-of-standards, most of them (94.85%) because of chemical parameters. Most frequently we found the exceeding of the maximum admissible values for collagen/proteins ratio (60.1%) and for lipids (51.1%).