\nStudiul a fost realizat de c\u0103tre o echip\u0103 de exper\u0163i ai APC \u015fi au g\u0103sit c\u0103:<\/p>\n
\nLa 88% din c\u00e2rna\u0163ii afuma\u0163i analiza\u0163i s-a folosit fum lichid sau arom\u0103 de fum!<\/p>\n
\nLa 84% din c\u00e2rna\u0163ii analiza\u0163i s-a folosit conservantul nitrit de sodiu!<\/p>\n
\nLa 55% din c\u00e2rna\u0163ii analiza\u0163i membrana folosit\u0103 este artificial\u0103, adic\u0103 realizat\u0103 din alginat de sodiu, celuloz\u0103, gum\u0103 de guar, lactat de calciu, clorur\u0103 de calciu, colagen de vit\u0103 \u015fi coloran\u0163i.<\/p>\n
\n40% din c\u00e2rna\u0163ii analiza\u0163i au \u00een compozi\u0163ie fosfa\u0163i!<\/p>\n
\n40% din c\u00e2rna\u0163ii analiza\u0163i con\u0163in ap\u0103 din bel\u015fug! 37% din c\u00e2rna\u0163ii analiza\u0163i con\u0163in coloran\u0163i ob\u0163inu\u0163i din insecte (co\u015fenile)!<\/p>\n
\nLa numai 37% din c\u00e2rna\u0163ii analiza\u0163i apare men\u0163ionat procentul de carne din compozi\u0163ia acestora pe etichet\u0103!<\/p>\n
\n34% din c\u00e2rna\u0163ii analiza\u0163i con\u0163in extracte de condimente!<\/p>\n
\nLa 28% din c\u00e2rna\u0163ii analiza\u0163i, aroma \u015fi gustul au fost intensificate cu glutamat monosodic!<\/p>\n
\n27% din c\u00e2rna\u0163ii analiza\u0163i con\u0163in protein\u0103 vegetal\u0103 din soia!<\/p>\n
\nNumai 8% din c\u00e2rna\u0163ii analiza\u0163i nu con\u0163in aditivi alimentari!<\/p>\n
\nC\u00e2rna\u0163i de cas\u0103 cu c\u00e2te 8 substan\u0163e chimice!<\/p>\n
\nC\u00e2rna\u0163i \u0163\u0103r\u0103ne\u015fti cu c\u00e2te 7 substan\u0163e chimice!<\/p>\n
\nC\u00e2rna\u0163i de gr\u0103tar cu c\u00e2te 4 tipuri de conservan\u0163i!<\/p>\n
\nC\u00e2rna\u0163i cu solu\u0163ie de dezghe\u0163are a drumurilor!<\/p>\n
\nDe asemenea, Asocia\u0163ia a realizat un top al celor mai buni c\u00e2rna\u0163i din comer\u0163<\/p>\n
\nTop 5 c\u00e2rna\u0163i afuma\u0163i:<\/p>\n
\nC\u00e2rna\u0163i Chevos, produs fiert afumat (100 grame produs finit s-a ob\u0163inut prin prelucrarea a 109 grame carne de porc);<\/p>\n
\nC\u00e2rna\u0163i cu boabe de mu\u015ftar, produs afumat (96,57% carne porc) Angst;<\/p>\n
\nC\u00e2rna\u0163i cabanos, produs fiert \u015fi dublu afumat (72% carne de porc, 20% carne de vit\u0103) CIA Aboliv;<\/p>\n
\nC\u00e2rna\u0163i de cas\u0103, produs fiert \u015fi afumat (87,2% carne porc) Angst; <\/p>\n
\nC\u00e2rna\u0163i cu \u015func\u0103, produs fiert \u015fi afumat (80% pulp\u0103 de porc) Smithfield Prod.<\/p>\n
\nTop 5 c\u00e2rna\u0163i sub\u0163iri:<\/p>\n
\nC\u00e2rna\u0163i sticks cu chilli Morliny, produs iute, fiert, afumat \u015fi uscat (100 grame de produs s-a ob\u0163inut prin prelucrarea a 183 grame carne de porc) Animex Foods Polonia;<\/p>\n
\nC\u00e2rna\u0163i sticks pican\u0163i Pick, produs crud-uscat maturat (100 grame de produs s-a ob\u0163inut prin prelucrarea a 153 grame carne de porc) Pick Szeged Ungaria;<\/p>\n
\nC\u00e2rna\u0163i snack clasic Pick, produs crud uscat afumat (100 grame de produs s-a ob\u0163inut prin prelucrarea a 142 grame carne de porc) Pick Szeged Ungaria;<\/p>\n
\nC\u00e2rna\u0163i sticks oitza, produs crud-uscat (100 grame de produs s-a ob\u0163inut prin prelucrarea a 140 grame carne de oaie) Doi Olteni Filiala Tg. Jiu;<\/p>\n
\nC\u00e2rna\u0163i sticks c\u0103pritz\u0103, produs crud-uscat (100 grame de produs s-a ob\u0163inut prin prelucrarea a 140 grame carne de capr\u0103) Doi Olteni Filiala Tg. Jiu.<\/p>\n
\nTop 5 c\u00e2rna\u0163i crud-usca\u0163i dup\u0103 cantitatea de carne folosit\u0103 pentru a ob\u0163ine 100 grame produs finit:<\/p>\n
\nC\u00e2rna\u0163i Baranya (100 grame produs finit s-a ob\u0163inut prin prelucrarea a 160 grame carne proasp\u0103t\u0103 de porc) Belje Croa\u0163ia;<\/p>\n
\nChorizo (100 grame produs finit s-a ob\u0163inut prin prelucrarea a 155 grame carne de porc) Caroli;<\/p>\n
\nChorizo de porc condimentat (100 grame produs finit s-a ob\u0163inut prin prelucrarea a 142 grame carne de porc) Cora;<\/p>\n
\nC\u00e2rn\u0103ciori b\u0103n\u0103\u0163eni (100 grame produs finit s-a ob\u0163inut prin prelucrarea a 130 grame carne de porc) C+C Resi\u0163a;<\/p>\n
\nC\u00e2rna\u0163i usca\u0163i Premium (57% carne porc, 17% sl\u0103nin\u0103 \u015fi 5% carne vit\u0103) C+C Resi\u0163a.<\/p>\n
\nTop 5 c\u00e2rna\u0163i f\u0103r\u0103 chimicale:<\/p>\n
\nC\u00e2rna\u0163i de Ple\u015fcoi proaspe\u0163i (carne oaie 85%, carne vit\u0103 15%) Gabioti;<\/p>\n
\nC\u00e2rna\u0163i de porc Maestro (pentru 100 grame de produs finit s-a folosit 110 grame carne de porc) Caroli;<\/p>\n
\nC\u00e2rna\u0163i ardelene\u015fti (carne porc 86,99%) Angst;<\/p>\n
\nC\u00e2rna\u0163i c\u0103prioar\u0103 Bun\u0103ta\u0163i de Secuime (carne c\u0103prioar\u0103 minim 51%) Authentic Meat;<\/p>\n
\nC\u00e2rna\u0163i cerb Bun\u0103t\u0103\u0163i de Secuime (carne cerb minim 51%) Authentic Mea.<\/p>\n","protected":false},"excerpt":{"rendered":"
Asocia\u0163ia Pro Consumatori (fost\u0103 Asocia\u0163ia pentru Protec\u0163ia Consumatorilor din Rom\u00e2nia – APC Rom\u00e2nia) a analizat 116 tipuri de c\u00e2rna\u0163i comercializa\u0163i \u00een marile structuri comerciale \u015fi \u00een magazinele unor produc\u0103tori de produse din carne.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[510],"tags":[32749,240,9637,9918,32506,26100,18651,98,18802],"class_list":["post-157110","post","type-post","status-publish","format-standard","hentry","category-actualitate","tag-analizare","tag-comert","tag-continut","tag-drumuri","tag-gasire","tag-insecte","tag-obtinere","tag-romania","tag-solutie"],"_links":{"self":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts\/157110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=157110"}],"version-history":[{"count":0,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts\/157110\/revisions"}],"wp:attachment":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=157110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=157110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=157110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}