A. Kuzelov, O. Savinok, T. Angelkova, Dijana Naseva

Abstract. The paper includes changes that occur in vacuum packed pieces of meat obtained by removing the haunch, vacuum packed and kept in a chamber at different temperature conditions of 4ºC. and 6ºC. The changes that occur during storage were examined at 2, 3 and 5 days after production. It was found that during the storage of meat cuts, there are significant changes to reduce water content, while protein, fat and mineral substances are increasing. The total number of bacteria in meat cuts during storage is increased in those who are kept at a temperature of 6ºC. During storage of meat cuts from production to 3 days best sensory characteristics of meat cuts have that meat cut that has been stored at 4ºC.