Researches Concerning the Dynamics of some Biochemical Modifications in Pork during the Salting and Tendering Process

There have been organoleptically and physically-chemically examined twenty-five samples of pork semi-manufactured products (minced and salted pork, in different stages of tendering process) used in the manufacturing process of some meat products in casings. During the salting and tendering process we noticed a pH increase, total and protein nitrogen decreases proportionally with the proteolytic degree, respectively, the degree of aging of meat. The quantity of water and nitrites decreases while salt content increases proportionally with the water content decrease. These values limit the period of the tendering process at maximum 72 hours, the optimum period being considered as 48 hours, the storage conditions being at +2…+4 Celsius degrees.