143 Bulletin UASVM Food Science and Technology 70(2)/2013, 143-144 ISSN-L 2344-2344; Print ISSN 2344-2344; Electronic ISSN 2344-5300 Research on the Sensorial Quality and Economic Efficiency in Obtaining of a certain Raw Meat Product - Mici Paste Claudiu-Dan SĂLĂGEAN 1) , Dorin ŢIBULCĂ 1) , Radu MARIN 2) 1) University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania, salageancd@yahoo.com, dorin.tibulca@yahoo.com 2) SC Vitalim Ingrediente SRL, Codrului 42-44, Măgurele, Ilfov, Romania, raduvitalim@yahoo.com Abstract. Research aimed the sensorial quality connected with the economic efficiency to obtain a certain raw meat product (Mici paste) in 4 experimental variants. The 2 nd and 4 th variants reveals higher functional, technical and economic advantages and also the customer satisfaction compared with 1 st and 3 rd variants. Keywords: Mici paste, sensorial analysis, economic efficiency, specific consumption, technological losses, experimental variants, sample Introduction: The use of soy protein supplements in the processing of the meat products has spread on the national and international scale due to their technique-functional advantages (fat emulsification and emulsion stability, the increase of hydrating and water retention capacity, moisture content, a better structure and texture of the finished product), nutritional advantages (the increase of nutritional value through the rich essential amino-acid content of these proteins) and economical advantages (the decrease of the specific consumption in the processing of the meat products). Great results are obtained by using vegetable protein supplements with mixes of additives; in addition, ensure increased efficiency of production and the price of the product significantly reduced, which reflects positively on the consumer (Banu et al., 1997; Sălăgean, 2006). Aims and objectives: Research aimed the quality connected with the economic efficiency to obtain a certain raw meat product (Mici paste) in 4 experimental variants. Materials and methods: In this respect, the following technological variants have been used: 1 and 3 variants, with animal raw materials (meat + bacon) and mix of natural spices - fine grinding variant (1) and coarse grinding variant (3) - chopping at the volf through the sieve of 3-4 mm; 2 and 4 variants, with animal raw materials (meat + bacon) + vegetable protein supplements (textured soy protein) + binder (protein + fiber) + additive mix - fine grinding variant (2) and coarse grinding variant (4) - chopping at the volf through the sieve of 3 - 4 mm. Moreover sensorial analyzes were performed on appearance (exterior and section), color, smell, texture and taste of the finished product (after roasting). Results and Discussion: The results of the sensorial analysis of the Mici paste samples obtained in the four experimental variants are shown in Tab. 1. The results have highlighted that, in terms of sensorial, sample 1 obtained the highest score (on a scale of 1-poor to 5-very good quality) (average 21.83), followed by sample 3 (average 19.22), the very small difference in the case of sample 2 (average 19.19) and finally, sample 4 (average 18.75).