Ionuţ Vlad Cordiş
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View article: Comparative evaluation of nutritional and quality factors of pork meat products obtained traditionally in Romania and in the industrial system
Comparative evaluation of nutritional and quality factors of pork meat products obtained traditionally in Romania and in the industrial system Open
Pork meat and products are the first in the rankings of consumer's preferences in Romania.In the light of this fact, we performed a complex assessment based on histological and chemical examination of the structural differences in the trad…
View article: EVALUATION OF POLYCYCLIC AROMATIC HYDROCARBONS IN PORK MEAT PRODUCTS OBTAINED IN TRADITIONAL SYSTEMS IN ROMANIA
EVALUATION OF POLYCYCLIC AROMATIC HYDROCARBONS IN PORK MEAT PRODUCTS OBTAINED IN TRADITIONAL SYSTEMS IN ROMANIA Open
The aim of this study was to determine the polycyclic aromatic hydrocarbons (PAH) levels in the smoked meat products obtained in the traditional system in Romania. The importance of this study resides in the fact that these compounds are k…
View article: Molecular Identification and Prevalence of Sarcocystis Suihominis in Pork Meat Intended for Public Consumption
Molecular Identification and Prevalence of Sarcocystis Suihominis in Pork Meat Intended for Public Consumption Open
Protozoa of the genus Sarcocystis are among the most prevalent parasitic forms found in pork. In order to rapidly assess the risk that this protozoa produce in human population, a molecular method to detect and identify Sarcocystis suihom…
View article: Hygienic Quality Assessment Of Pork Carcasses Obtained In Industrial And Traditional Slaughtering Units
Hygienic Quality Assessment Of Pork Carcasses Obtained In Industrial And Traditional Slaughtering Units Open
Despite the fact that many types of foods can be sources of food borne illnesses, meat and meat products are very important sources of infection in people with a wide variety of pathogens that cause food poisoning.The aim of this study was…
View article: Microbial Risk Assessment of a Bovine Slaughtering Unit in Bistriţa-Năsăud County
Microbial Risk Assessment of a Bovine Slaughtering Unit in Bistriţa-Năsăud County Open
Beef is favorable environment for microorganisms spoilage, for that reason, special attention should be paid to hygiene rules in obtaining carcass microbial load as low as the legislation requires.The aim of our research was to perform an …
View article: Hazard Assessment and Risk Analysis in Two Pork Slaughterhouses
Hazard Assessment and Risk Analysis in Two Pork Slaughterhouses Open
The globalization of the food chain has led nowadays to the increase of the risks related to the dissemination of food poisoning episodes which extend over international borders.Due to this fact, risk analysis of each step of the productio…
View article: Compositional and Microbiological Particularities of Poultry Meat Obtained in a Free Range System Compared to the Intensive Growth System
Compositional and Microbiological Particularities of Poultry Meat Obtained in a Free Range System Compared to the Intensive Growth System Open
Poultry meat is influenced by a series of factors, among the most important representatives being the breed, growth system and feeding regime used by farmers.In the last years there was a significant growth of poultry meat consumption, man…
View article: Influence of the Lactation Number on the Somatic Cell Count and Morphological Characterization of Cell Population in Cow Milk
Influence of the Lactation Number on the Somatic Cell Count and Morphological Characterization of Cell Population in Cow Milk Open
The aim of this study was to evaluate the dynamics of somatic cell count in cow’s milk according to stage of lactation and season and to morphologically characterize the cell population in order to correlate it with the automated somatic c…
View article: Compositional Studies on Mangalitsa Meat Products for Public Consumption
Compositional Studies on Mangalitsa Meat Products for Public Consumption Open
Mangalitsa pigs are beginning to receive once again the public and media attention given the particular nutritive aspects compared to other types of breeds. The aim of our study was to assess the biochemical composition of Mangalitsa meat,…
View article: The Assessement of the Compositional and Microbiological Parameters of some Meat Products Manufactured in a Small Processing Unit
The Assessement of the Compositional and Microbiological Parameters of some Meat Products Manufactured in a Small Processing Unit Open
The hygienic quality of meat products can be substantially improved by respecting strictly the rules of Good Hygienic Practice (GHP) and the rules of Good Manufacturing Practice (GMP) along the entire food chain.The aim of this study was t…
View article: Evaluation of Molecular Methods to Identify Counterfeits With Soy in Different Meat Products
Evaluation of Molecular Methods to Identify Counterfeits With Soy in Different Meat Products Open
Soybean proteins are vegetal sources used currently in the meat product industry in order to increase the nutritional composition and to obtain products with characteristic sensorial properties.Due to the lower price compared to the animal…
View article: Compositional Studies on Some Additive Concentrations Found in Meat Products Marketed in a Regional Area
Compositional Studies on Some Additive Concentrations Found in Meat Products Marketed in a Regional Area Open
Food chemical composition of additive substances concentration has become an important issue in this era of globalization.Growing economic interest of producers in achieving increased quantity without considering the quality of products ha…