Pork meat is considered one of the most consumed food products around the world. Pork meat industry is in continuous development because of the high demand on the market. The quality of pork meat is known to be related not only to the breeding conditions but also to the breed. Our study aimed to investigate the differences in compositional parameters of Bazna pork meat and the genetically improved breeds, which are now the main source of meat on the market. Results show that the meat provided by Bazna breed is superior from the compositional aspect from that found on the market. It is therefore important to stimulate and develop the breeding systems of Bazna pigs

The aim of this study was to evaluate the quality parameters of raw buffalo milk, by determining the physicochemical parameters with major impact in terms of milk quality, number of somatic cells and total number of viable counts, at the level of a commercial farm. Over a period of 12 months, samples of raw buffalo milk were collected and analyzed from a farm authorized for the production of buffalo milk, resulting in a dynamic evaluation of quality parameters. The raw milk samples were analyzed using the - CombiFossTM7 equipment. which analyzes all the parameters necessary for official controls of milk production and quality. The averages for the results of the physicochemical parameters fat, protein, lactose, total solids and urea were 8.821 g/100 g, 4.400 g/100 g, 4.291 g/100 g, 17.93 g/100g and 27.08 mg/dL, respectively. Even if the gross composition does not exceed the allowed limits, the TVC exceeded the European standards in the case of 58.3% of the analyzed samples, the annual average being 2059.65x1000 cfu/ml. The value of the SCC average obtained was 304.85x1000 cells/ml, in accordance with the European standard. The values of SCC and TVC are increasing during the sheltering period, which means poor hygiene conditions.