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Quality of meat products in Republic of Srpska is defined by the Regulations of minced, semi-finished and finished meat products ("Official Gazette of BiH" No. 82/2013). The aim of this study was to investigate the chemical composition of the chicken and liver pate, and to determine the frequency of the content deviations which components values are specified in the Regulations. The average protein content in 13 respondents, samples of chicken pate was 11,72% (10,40%-12,43%) and in 10 samples tested liver pate was 11,13% (9,80%-12,8%). The average fat content observed in samples of chicken pate was 24,89% (20,94%-27,92%) and in liver pates 22,81% (13,66%-26,99%). The average salt content observed in samples of chicken pate was 1,73% (1,25%-2,06%) and in liver pate 1,81% (1,63%-2,07%). The average water content in the samples of chicken meat paste was 60,25% (57,32%-62,61%), and in samples of liver pates 62,59% (60,27%-67,23%). The tested samples fulfilled the requirements prescribed in the Regulations. [ABSTRACT FROM AUTHOR]

Packaging prolong meat shelf life, prevent contamination and delay spoilage. Beside number of microorganisms, indicators of spoilage can be the content of total volatile nitrogen and sensory evaluation of odour. The aim of this study was to investigate the content of total volatile nitrogen and sensory evaluation of odour of minced meat. Mixed pork and beef, in ratio 50:50 percent, was packaged in vacuum, modified atmosphere with 20% O2/50% CO2/ 30% N2 and modified atmosphere with 20% O2/30% CO2/ 50% N2, refrigerated at 3±1 °C and examined on zero, 3th, 7th, 10th and 13th day of storage. In all groups of samples of minced meat total volatile nitrogen content was above recommended value (25 mg N / 100 g) on the tenth day of storage, and the most significant increase was found on the seventh day of storage. Higher content of total volatile nitrogen was found in vacuum packaged minced meat samples than in both groups of meat samples packaged in a modified atmosphere, but without statistical significance. Sensory evaluation of odour acceptability reached lower value than recommended in all minced meat group of samples on the thirteenth day of storage. Odour acceptability value of minced meat samples packaged in modified atmosphere was higher than odour acceptability value of vacuum packaged minced meat samples, but without statistical significance. [ABSTRACT FROM AUTHOR]