Research on raw material correlation and soy protein derivatives used for meat preparations in membrane

Since the Romanian literature is pretty low quality data on the influence of hygienic quality of raw materials and preparations of meat, in our research we intend to pursue these issues in pork and beef quality I and II. Bacterial load of raw meat products brought in meat technology varies depending on its quality. Thus, the total number is 44,640 germs / g beef I and 86,640 / g beef II. The number of coliform bacteria is 329 / g beef I and 420 / g beef II. Protein derivatives stands at a higher bacterial load in soybean meal (5.04 million / g) than in texturate protein (4,000 / g). Number of sporulated aerobic germs in soy flour is 4.115 million / g and in the protein texture 1,000 / g. In soy flour the recorded number of coagulase-positive staphylococci is 1,250 / g and the number of sulphite-reducing clostridium is 250 / g, compared to the number of coagulase-positive staphylococci observed in proteic texturate, 420 / g, and sulphite-reducing clostridium which is absent, but it is found in texture to soy meal micelium a greater number (161,000 / g). High value bacterial load in the emulsion impose protein derivatives obtained from them to cool as soon as possible after production to prevent multiplication of microorganisms.