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Getting new food products based on the study of the physicochemical properties of porcine and bovine liver

Author: Gorneț Viorel
Degree:doctor of engineering
Speciality: 05.18.01 - Technology of food products (with specification of products and procedures)
Scientific adviser: Pavel Tatarov
doctor habilitat, professor, Technical University of Moldova
Institution: Technical University of Moldova


The thesis was presented on the 2 December, 2016
Approved by NCAA on the 16 February, 2017


Adobe PDF document1.16 Mb / in romanian


CZU [637.5ʼ62+637.5ʼ64].05:664.993(478)(043.2)

Adobe PDF document 6.04 Mb / in romanian
192 pages


liver, pork, beef, by-products, meat, pâté, emulsion, fats, proteins


Thesis structure: thesis consists of introduction, four chapters, conclusions and recomendations, list of cited papers, annexes. The basic text contains 102 papers, 44 figures, 25 tables, 13 annexes. References include 332 sources.

Field of study: 253.02 – Food Technology of animal origin (Meat technology).

Aim of research: study of the influence of physical and chemical properties of pork and beef liver on technology of food compositions of pâté type.

Objectives of research: evaluation of chemical composition, nutritional value, physical and chemical properties of pork and beef liver; study of thermal and physical properties of pork and beef liver at refrigerated and frozen state; assessment of the influence of thermal treatment on change of liver texture; determination of capacity of water retention and emulsification capacity of the liver; elaboration of pâté recepies based on liver and by-products, evaluation of nutritional value and quality of final product.

Scientific novelty: consists in the identification of influence of physical and chemical properties of pork and beef liver on creation of food products from liver, and scientific originality – in the analysis of changes that occur after technological treatments and their impact on evolution of nutritional value.

Important scientific problem solved: is to establish the most important physical, chemical and technological properties of pork and beef liver and identification of food compositions based on the liver.

Theoretical significance: scientific results have been obtained, that demonstrate physical, chemical and technological properties of pork and beef liver and conditions for creation of food products from liver.

Applicative value of research: consists in the determination of physical, chemical and technological properties of pork and beef liver, elaboration of production technology and normativ and technological documentation for liver pâté. Patent „Process for the preparation of liver pâté” (MD 556 Z 2013.06.30) was obtained.

Implementation of scientific results. Technology of meat and by-products has been tested and approved at the sausage department of L.L.C. „Dameco-Lux” from the commune Măgdăcești, Criuleni. Rezults and achievments described in the thesis have been published in recognized journals (22 scientific papers), presented at different scientific national and international sessions and applied in the learning process of students of the Food Technology Department of the Technical University of Moldova.