Evaluation of the quality of minced meat and minced formed meat on the market of the Republic of Srpska

Abstract

Minced meat products are very common and popular meat semi-products today due to their simple way of preparing various meals that does not require a lot of time. If, due to commercial carelessness, cheaper meat is fully or partially incorporated into minced meat and its products, such products will not only be of lower quality and fail to meet regulatory requirements but may also be risky for human health.

The aim of the study was to assess the quality of minced meat products as well as minced formed meat available on the market in the Republic of Srpska and, based on the results of 120 samples, evaluate the degree to which these products comply with the regulations concerning their protein content, collagen content in the meat protein (collagen/meat protein ratio), and fat content.

The tests were carried out with reference-accredited methods to determine the contents of hydroxyproline (BAS ISO, 2007), nitrogen (BAS ISO, 1978) and fat (BAS ISO, 2007b).

The largest number of non-compliances with the requirements of the regulation was found in the case of an increased proportion of collagen in meat proteins, which indicates the use of a larger amount of low-quality meat in production. According to the requirements of the regulation, consumers must be provided with accurate information about food from the Republic of Srpska market because otherwise, low-quality food poses a risk to people's health. More regular and comprehensive control of meat producers and processors is necessary.