ASSESSMENT OF THE QUALITY AND SAFETY OF VENISON AND MEAT PRODUCTS BASED ON IT

Abstract

The article assesses the quality of raw venison and its processed products – smoked sausage. The characteristics of reindeer meat, which is not only rich in protein, but also contains watersoluble vitamins, is given. Microbiological safety of venison raised in the conditions of the Far North was studied. Raw produce passed veterinary and sanitary examination in the bodies of the state veterinary service and was granted an official veterinary document characterizing safety of the product. Production stages and technological process of smoked sausage with three names were described, namely: snack sausages, Okhotnichya and Norilskaya. All safety examination was conducted in compliance with Sanitary Rules and Regulations (SanPiN) 2.3.2.1078–01, Technical Regulations of the Customs Union 021/2011 On safety of food products and Technical Regulations of the Customs Union 034/2013 On safety of meat and meat products. The production technological scheme of venison smoked sausages is presented. For processing of non-traditional meat raw materials, standard technological procedures were applied: cutting, salting, maturing, shaping and thermal treatment. Energy value of 100 g of smoked sausages was as follows: snack sausages 453 kcal, Okhotnichya – 453 kcal, Norilskaya – 280 kcal. On completion of the processing, a safety check of smoked sausages by microbiological indices was performed. All the samples showed compliance with the standard regulatory requirements. Increase in industrial processing of these non-traditional meat raw materials will allow to implement its marketing more rationally and more effectively.