Sausage Products Research Articles

Study on application of pumpkin seed protein isolate in sausage production process

The object of the research is sausage added with pumpkin seed protein isolate. Recently, plant proteins such as soybean protein and peanut protein are widely applied in meat products. Plant proteins have a lower price and less fat than animal meat, which is benefit for human health. Pumpkin seed protein is one of the new plant proteins, which contained balanced amino acids for human beings, was attracted an increasing interest in food industry. In this study, a new type of sausage was developed by single-factor experiments and orthogonal test. According to the single factor results, the added amount of the pumpkin seed protein isolate (1.5 g/100 g, 2.25 g/100 g, 3.0 g/100 g), lean meat (60 g/100 g, 70 g/100 g, 80 g/100 g), cooking time (35 min, 40 min, 45 min), and baking time (2.5 h) were determined to do the orthogonal test. The orthogonal test showed that the addition amount of pumpkin seed protein isolate had the greatest impact on the sausage quality, followed by the cooking time, and the addition amount of lean meat. The optimal production conditions were pumpkin seed protein isolate of 1.5 g/100 g, lean meat of 80 g/100 g, cooking time of 45 min, and baking time of 2.5 h. Under this condition, the sensory score reached 8.5, and the content of moisture, ash, protein, and fat were 51.16 g/100 g, 2.26 g/100 g, 15.22 g/100 g, and 23.15 g/100 g, respectively. This study can provide a fundamental knowledge for the application of pumpkin seed protein isolate in sausages.

Prospects for the use of natural color in sausage products

The article deals with the use of natural color to reduce the level of introduction of sodium nitrite. Enzymatic rice is used as a dye. The value of meat products is determined not only by their ability to satisfy a person’s physiological need for nutrients and energy, but also by the attractiveness of organoleptic indicators. The modern consumer is accustomed to a certain color of meat products, associating with it their freshness and good quality. However, according to the totality of accumulated clinical observations, the use of nitrites, which fix the natural rose-red color of meat, is causing increasing medical concern. The article presents the functional and technological properties of model samples of boiled sausages with different content of dye and sodium nitrite. The obtained data on the study of the qualitative indicators of a new type of boiled sausages have shown that the product with the use of fermented rice in the recipe leads to the formation of a more intense color in the prototypes. The article shows the results of the study of the properties of raw minced meat and the quality indicators of the finished product. The results of the research have shown that the introduction of a dye into minced meat and a decrease in the proportion of the introduction of sodium nitrite leads to a decrease in residual sodium nitrite in boiled sausages. The use of a reduced amount of sodium nitrite together with fermented rice makes it possible to obtain a safer product with a low content of residual sodium nitrite – 0.34 mg%, in the control sample it is 3.5 mg%. Microbiological studies have shown that reducing the amount of sodium nitrite in the recipe and the presence of fermented rice does not affect the microbiological parameters of finished sausages. The expediency of using a natural dye in sausage production has been experimentally confirmed in order to reduce the level of sodium nitrite introduction.

MATHEMATICAL MODELLING OF THE PROCESS OF VIBRATION MIXING OF MINCED SAUSAGE

The relevance of the study is determined by the need to optimise the process of mixing minced meat in the production of sausages “Ozdorovchi” to reduce the duration of the technological operation, energy and raw material costs. Therefore, the article is concerned with the substantiation and determination of the amplitude-force parameters of a vibro-mechanical machine for mixing sausage mince ingredients. The leading method for studying this issue is mathematical modelling, which allows for comprehensive consideration of the patterns of changes in the main parameters of the oscillatory process. The article theoretically substantiates the expediency of using vibration impact to provide a rapid and uniform distribution of components in the minced mass. An experimental model of a vibrating machine for mixing minced sausage ingredients has been developed. The calculation scheme of the investigated technical system of the process of vibration mixing of minced sausages “Ozdorovchi” is compiled. The equation of motion of the executive bodies of the system is compiled. The dependences for the equations of motion of the actuators of the vibration mixer are determined. Dependences for the main characteristics of the oscillatory system under study are calculated. Based on the analysis of the graphical representation of the amplitude-force dependences, the working amplitude of oscillations of the mixing tank is substantiated in the range of 2-2.5 mm. It is established that the implementation of the required operating oscillatory mode requires for a given capacity relatively small power consumption in the range of 500-600 W. Optimal parameters for mixing minced meat with vibration intensification of the process, as well as the use of appropriate ingredients, allow for achieving a comprehensive technological effect while minimising energy consumption. Therefore, the materials of the article are of practical value for the meat processing industry in the technology of boiled sausage products with health-improving properties

Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages

Seed pumpkin flour (SPF) obtained from the species Cucurbita pepo was used as a dietary fiber source in bologna-type sausage production at levels of 1.5%, 2.2%, and 3%. There was a significant decrease in emulsion stability of batters containing SPF (p < .05), while a significant increase in jelly-fat separation, viscosity, and WHC (p < .05). Thiobarbituric acid reactive substances (TBARS) and color (L*, a*, b*) values significantly increased in the end-product with the increasing level of SPF, and this tendency continued during the 28-day storage period at 4°C (p < .05). Hardness and adhesiveness values significantly increased, while chewiness, cohesiveness, and resilience values decreased (p < .05). Maximum shear force, work of shear, and work of penetration values of the samples which contain SPF were significantly lower than the control samples (p < .05). SPF did not have any negative effect on sensory properties. These results suggested that the SPF could be used as a dietary fiber source in meat products. Novelty impact statement Research on the use of waste is of great importance both from an environmental and economic point of view. After the seeds are separated from the seed pumpkin, the remaining part such as peel, mesocarp, endocarp, and small seeds is thrown away as a very significant amount of waste. This amount constitutes approximately 92–95% of the seed pumpkin. Considering this ratio, tons of waste material are produced. These wastes are generally left to rot in the harvested areas and cannot be used sufficiently. This situation causes great damage to the economy of the country and the environment. Thus, research on the use of waste is of great importance both environmentally and economically. In this research, pumpkin flour was obtained from the waste material of seed pumpkin, its dietary fiber content was revealed for the first time and it was used as a dietary fiber source in the production of bologna-type sausage.

THE USE OF INULIN-CONTAINING RAW MATERIALS IN THE TECHNOLOGY OF SAUSAGE PRODUCTION

Since the second half of the twentieth century, the popularity and accumulation of research on various methods of improving sausage products has been growing, which necessitates the systematisation of available information, especially regarding the use of non-traditional functional components such as inulin-containing raw materials. The purpose of the study was to analyse the scope of the research and systematise the available information on methods of improving the quality and nutritional value of sausage products, and to determine the prospects and feasibility of using inulin-containing raw materials in the formulation of sausage products to increase their consumer benefits and improve nutritional characteristics. The method of meta-analysis of evidence was applied, based on the search of literature data for the period 2001-2022 using the international scientific platform Research4Life, which includes publications indexed in Scopus, Web of Science, etc. The study used statistical data from the Organisation for Economic Cooperation and Development, the State Statistics Service of Ukraine, etc. A total of 64 articles related to the use of inulin in the composition of inulin-containing raw materials in sausage products were found, four of them about sausage with chicory, six – about sausage with Jerusalem artichoke. The article also presents statistical data on meat consumption in Ukraine and in the world, the distribution of consumer purchasing and taste preferences, and systematises the ways to improve the quality of sausages. As a result of the research, a low tendency towards an increase in demand for meat products was noted, it was found that the most promising, in terms of improving health qualities, meat products are boiled sausages, as they are in great demand among Ukrainian consumers. The most common methods of improving the quality of sausage products are fat correction and calorie reduction. research of technology of sausage products with inulin-containing raw materials. Systematization and structuring of the available array of information on the use of inulin-containing raw materials in the technology of sausage products will facilitate the establishment of the feasibility and necessity of practical application of this method of improving the quality of this segment of food products

Проблемы и перспективы развития пищевой промышленности Астраханской области

The development of the efficient and competitive food industry that increases the export of significant types of agricultural, fish and food products is a priority strategic task of the socio-economic policy of the Astrakhan region. According to the state programs, “Strategy for improving the quality of food products in the Russian Federation until 2030” and “Program of development of agriculture, food and fishing industry of the Astrakhan region”, food industry enterprises are improving the quality and safety of products. These documents provide for increasing the importance of the Astrakhan region in ensuring food security of the Russian Federation, meeting the needs of citizens in food products, strengthening the requirements for the raw materials composition, preventing the use of harmful additives and preservatives, increasing the responsibility of manufacturers for labeling food products. There appeared to be a number of problems in the food industry of the region that do not allow the other industries to develop dynamically. After analyzing statistical information on the food industry for 2011-2020 the official data were grouped by the following economic activities: vegetable products production; dairy production; production of fish products; production of meat products, sausages and semi-finished products; cereals, flour milling, bakery and confectionery products; producing pasta, beverages, and animal feed. The share of food industry enterprises in the total structure of processing industries of the Astrakhan region is calculated for the first half of 2021. Using the method of correlation and regression analysis, a factor analysis of statistical indicators was carried out, the suitability of the econometric model for forecasting was scientifically substantiated.

Detection of Mechanically Separated Meat from Chicken in Sausages and Cold Meat by Targeted LC–MS/MS Analysis

The use of mechanically separated meat (MSM) from poultry in meat and sausage products is subject to declaration. Current methods such as microscopy or calcium analysis have proven to be insufficient to ensure the specific detection of MSM in meat and sausage products. When using MSM during production, intervertebral disc and cartilage specific proteins from chicken unavoidably end up in the sausages. Thus, a pseudo-MRM-LC–MS/MS-based assay was developed and validated, which uses intervertebral disc and cartilage specific peptides to detect MSM in meat and sausage products. All five marker peptides were assigned to collagen II alpha 1 which makes up a large part of the proteome of intervertebral discs and cartilage. In order to evaluate the validity of the methodology, a total of 23 positive controls (MSM content 5–90%) and a total of 19 negative controls were examined in a blinded study. After unblinding, 22 of 23 positive controls were correctly classified. Only one self-produced sample with 5% MSM was declared as a negative case (overall sensitivity 96%). In contrast, all negative controls were correctly classified as negative (specificity 100%). In summary, the LC–MS/MS assay allowed the specific detection of MSM in real samples with unknown composition down to 10% MSM in the meat content.Graphical abstract

Methods Validation of Pork Authentication in Processed Meat Products (Sausages) Through Densitometry Analysis

Analysis of the halalness of food products based on animal origin needs to be carried out, especially for critical food products such as processed meat products (sausages). Some processed meat products are found that they are contaminated by pork in the processing. This research was conducted to determine the validity of the analysis method of pork contamination in one of the processed products (beef, pork, and goat sausages) based on the characteristics of the protein profile. Beef, pork, and goat sausages that have been purchased from supermarkets in Jakarta and South Tangerang are used as the sample.The praparation of sample was preceded by extraction of the sausage protein in PBS buffer pH 7.2. Then, the dissolved protein content was tested, and the protein extract was separated by SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis). The protein profile result from SDS-PAGE separation was followed by densitometric analysis (ImageJ) to obtain biomarker protein candidates. The validation of the analytical method includes the precision (repeatability), test for accuracy, linearity, and robustness of the method by varying the extraction pH. The results show that the protein extract has the differences in protein content and composition for each sample. The SDS-PAGE analysis results show that biomarker protein candidates appeared below 50 kDa which were thought to be the protein fraction of actin. The precision and accuracy test results obtained for each sample have met the required standards, namely with a KV value &lt;5% and a percent recovery value&gt; 95%. The results of the linearity test and the toughness of the method also show that the test method is quite effective in testing the halalness of animal food products, especially in sausage products which are contaminated by pork.

Impact of Irradiation in Meat Quality on Pork Sausage Products Using Hot and Cold Carcasses, Stored at Different Aging Temperatures

Impact of Irradiation in Meat Quality on Pork Sausage Products Using Hot and Cold Carcasses, Stored at Different Aging Temperatures

Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages

In order to prevent oxidative damage, an experiment was conducted to determine the effectiveness of berries extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the production of half-smoked sausages. The recipe of half-smoked sausages with a polycomponent composition of raw materials includes semi-fat pork with muscle tissue, tendon-free lean pork, tendon-free Muscovy duck meat, side pork, hydrated bamboo fiber. Berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) at concentrations of 0.2–0.5 % to the weight of crude minced meat were added to the examined samples of minced meat. Sample No. 1 was a control, that is, made without the addition of extracts of berries. During the storage of products with extracts, an acidic number, a peroxide number, a thiobarbituric number, and the predefined indicators of microbiological safety were determined. The addition of chokeberry extract in the amount of 0.2–0.5 % to the minced meat weight significantly slows down the hydrolytic oxidation of lipids in finished products, effectively inhibits the peroxide oxidation of fat. The use of blackcurrant extract also has an antioxidant effect but is weaker. Stabilizing the peroxide oxidation of lipids in half-smoked sausages has the effect of inhibiting the formation of secondary oxidation products, which is confirmed by the results reported here. The amount of secondary oxidation products was the smallest at the end of the shelf life of the product with a concentration of chokeberry extract of 0.5 % and was 0.197±0.001 mg MA/kg, which is 3.74 times lower than that in the control. The addition of extracts of chokeberry and black currant reduces microbiological contamination and has a bacteriostatic effect. The most effective is the introduction of chokeberry extract in the amount of 0.05 %, which reduces the oxidative damage to fat by more than three times.

Study on the effect of baking process on the quality characteristics, moisture distribution and sensory evaluation of bran, duck and pork emulsification sausage

Poultry sausage is a low-fat, protein-friendly product, and the research on poultry sausage has gradually become a hot field of meat product research. The baking process can promote the decomposition of protein and fat, and the Maillard reaction occurs, thereby increasing the color of the sausage and improving the flavor of the sausage. Baking time affects cooking loss, color, pH, TPA, moisture distribution and sensory evaluation results of cooked sausage products, therefore, the baking process is very important. In this study, four baking treatment experiments of 40, 60, 80 and 100 min were set up, the baking temperature was 60 °С. The 60min treatment group had the smallest brightness value L, the highest redness value a, and the best color. The water content of the 40 min treatment group was the highest, followed by the 80 min treatment group, and the pH value of the other 80 min treatment group was also the lowest. In terms of TPA and water distribution, the hardness value of the 60 min treatment group was the highest, and the relaxation times (T2) corresponding to hydrated water, fixed water and free water were 0.1‑9.3 ms, 10‑91 ms, and 175‑900 ms, respectively, and the 80 min treatment group The group with the most semi-bound water worked best. In terms of sensory evaluation, the color, flavor, texture, and overall acceptability of the 60‑80 min treatment groups were not significantly different. The best evaluation result was the 100 min treatment group, followed by the 60 and 80 treatment groups. Based on the above research results of sausage quality, the optimal baking time of sausage in this study is 60‑80 min. This research can provide product quality data and technical support for the development of duck and pork compound sausages.

Red beet and Swiss chard juice extract as natural nitrate sources for the production of alternatively-cured emulsion-type sausages

Statements that naturally cured meat products may contain lower residual nitrite levels compared to classical variants led to a closer examination of emulsion-type sausage products in this study, where the input of nitrate from plant extracts (red beet and Swiss chard) was adjusted to typical input levels of nitrite from nitrite curing salt (0.5% NaNO2). The investigations showed that an incubation period of 150 min at 38 °C was necessary to complete the microbial reduction process of nitrate to nitrite and that residual nitrite contents of naturally cured sausages were comparable to the conventionally cured variant, regardless of the nitrate source. During the incubation period, the starter cultures were the dominant microorganisms and showed competitive properties against the natural accompanying flora. In terms of colour development, the variants with Swiss chard juice extract as well as synthetic nitrate showed similar colour formation to conventionally produced emulsion-type sausages. In contrast, colour-providing components of the red beet extract considerably masked the typical appearance.

Vegetarian “Sausages” with the Addition of Grape Flour

Vegan sausages with the addition of grape flour represent a way to reduce the intake of processed meat and at the same time to increase the intake of a healthy substance of plant origin. Grape flour obtained from grape marc as a byproduct of wine production is a source of many bioactive substances, such as antioxidants and polyphenols. The study was conducted using vegetarian sausage production: six batches of sausages with different concentrations of grape flour (0%, 1%, 3%, 7%, 10%, and 20%) were produced. The following analyses were applied for the evaluation of these vegetarian sausages: ferric reducing antioxidant power assay (FRAP), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), total polyphenolic content, total protein content, and textural and sensory parameters. The results clearly indicated that the grape seed flour addition resulted in a higher antioxidant capacity of experimentally produced vegan sausages. Based on the sensory evaluation, vegan sausages with 1% (according to taste evaluation, these samples were the most acceptable by panelists) and 3% additions of grape flour were selected as the most suitable since they were statistically more acceptable than samples produced with 20% grape flour addition. The results of this study confirm that the addition of grape flour to vegan sausages is nutritionally beneficial for consumers because it increases the antioxidant capacity and polyphenol content; however, a slight decrease in protein content was recorded too. The sustainability of the product is also achieved using the grape flour since it is a waste material generated worldwide within grape processing.

Selection of the main components and study of their influence on the quality indicators of raw smoked sausages

To date, it is known that functional nutrition products account for 3% of all known food products. Based on forecasts, in the coming decades, their percentage ratio will increase to 30–50% of the entire grocery market. The range of functional meat products is poorly developed, which is explained by the peculiarities of their production technology [5]. One of the tasks of functional nutrition in the production of sausages and sausage products is to minimize the fat content, reduce the amount of sodium nitrite, phosphate and nitrates, and include probiotics, prebiotics and other functional ingredients in the formulation. Raw smoked sausages are in great demand among consumers and have a long shelf life of up to 6 months. But at the same time, they have a long and time-consuming technological process that proceeds according to the traditional technological scheme for up to 45 days. In order to reduce the maturation time of raw smoked sausages, various starter cultures are added to the minced meat, as well as carbohydrates that serve as an energy source for microorganisms [6; 9]. Due to the impact of starter cultures on the pathogenic microflora of the product, their number is significantly reduced, the shelf life of finished products is increased, and the organoleptic characteristics of raw smoked sausages are improved [8]. Carbohydrates play an important role in the fermentation process; they influence the acquisition of taste in the finished product and, depending on the amount introduced, change the consistency of the product. Also, for starter bacterial cultures, carbohydrates are energy, i.e. food for lactic acid bacteria. Dry demineralized whey is used in the production of sausage products to reduce residual sodium nitrite, improve organoleptic parameters and enrich with whey proteins, vitamins and minerals [7; 9]. By introducing dry demineralized whey into raw smoked sausage, it is possible not only to shorten the fermentation time, improve the taste and smell of raw smoked sausages, but also to enrich it with proteins and trace elements necessary for vital activity, while giving the finished product functionality [9]. In this scientific article, the selection of starter and probiotic starter cultures for the production of raw smoked sausages with specified functional properties is carried out. The amount of demineralized serum introduced and its effect on the quality indicators of the finished product were determined.

Determination of Hydroxyproline Amount of Fermented Sausages by HPLC and Revealing the Relationship between Quality Parameters

Introduction: Fermented sausage is the food that has the largest share in consumption among other fermented meat products in Turkey. Although it is difficult to achieve the production standard in fermented sausage production, it is necessary not to exceed the legally determined reference values for quality production. Determining and controlling quality parameters in macro and micronutrients in the composition of fermented sausage, compliance with production standards, storage conditions, etc. has become a necessity.&#x0D; Purpose: It is aimed to determine whether there is adulteration and imitation in the production of fermented sausages, to determine the structural defects during and after production, to evaluate their compliance with legal regulations and their nutritional quality.&#x0D; Study Design: The study was mainly designed on the determination of hydroxyproline amounts with a High-Performance Liquid Chromatography device.&#x0D; Study Place and Duration: The samples used in the study were collected within the borders of Burdur province. All experimental studies were carried out at Burdur Mehmet Akif Ersoy University (MAKU), Veterinary Faculty, Department of Food Hygiene and Technology; MAKU Scientific and Technology Application and Research Center and Uşak University, Engineering Faculty, Department of Food Engineering Laboratories. The study covers a period of 3 months between October 2020 and December 2020.&#x0D; Methodology: A total of 30 fermented sausage samples, which are offered for sale by butchers and markets, were collected, brought to the laboratory by cold chain and subjected to analysis. After the samples were analyzed in terms of hydroxyproline, physicochemical and textural aspects, they were evaluated statistically.&#x0D; Results: The pH values of the examined fermented sausages were 4.82-5.93, fat ratios were 12.50-38.50%, protein amounts were 12.24-24.49%, total ash values were 2.37-4.58%, salt values were determined as 1.97-4.05%, humidity values as 20.22-50.36%, water activity (aw) values as 0.80-0.97, hydroxyproline amounts as 2.01-14.85 g/kg. In the textural analysis, elasticity was found between 0.51-0.91 mm, cohesiveness values between 0.37-0.85 and hardness in the range of 94.50-2564.13 mm.&#x0D; Conclusion: The absence of adulteration in fermented sausage production, compliance with legal reference values and increasing the relevant inspections are of great importance in terms of the quality and nutritional value of the product.

Functional dry-cured sausage production technology

One of the new directions for the modern meat processing industry is the production of functional meat products. The development of functional dry-cured sausages is of no small importance in the nutrition of the population, they have a high biological, nutritional value, gastronomic quality, presentation, have a positive effect on the human body, since they are made from natural raw materials and ingredients without artificial additives, and therefore are intended for mass production, to the consumer.

Development and validation of an ionic chromatography method for nitrite determination in processed foods and estimation of daily nitrite intake in Korea

A simple ionic chromatography method for nitrite analysis in processed food products was developed and validated. Nitrite in the sample was extracted using 80 °C distilled deionized water and centrifuged. Purification of nitrite from sample solution was performed using OnGuard II Ag, OnGuard II RP and OnGuard II Na cartridge connected in order. Determination of nitrite was carried out using IonPac AG9-HC (4 × 50 mm) and IonPac AS9-HC (4 × 250 mm) columns and a 9 mM sodium carbonate mobile phase. The validated results showed good linearity (r2 > 0.999), recoveries (83.7–107.6%) and precision (1.3–5.1%). The levels of nitrite in processed food products were between n.d. to 33.5 mg/kg, and nitrite was detected in ham, sausage and bacon products. The mean nitrite intake was 2.7% of the Acceptable Daily Intake (ADI, 0.07 mg/kg bw/day) for the Korean population. The method was suitable for the analysis of nitrite in processed foods.

Analisis Kadar Air dan Protein Pada Produk Sosis di PT. Jakarana Tama Bogor

Telah dilakukan penelitian analisis kadar air dan kadar protein yang bertujuan untuk mengetahui kadar air dan kadar protein pada produk sosis. Metode yang digunakan adalah metode gravimetri (oven) untuk analisis kadar air dan metode kjeldahl untuk analisis kadar protein. Sampel dimasukkan ke dalam oven selama 3 jam dengan suhu 105 oC. Setelah dioven dan didinginkan dalam desikator, kemudian ditimbang bobot tetapnya. Dari analisis sampel dengan metode gravimetri diperoleh hasil rata-rata kadar air pada produk sosis ayam adalah 51,24%, pada sosis sapi adalah 54,93%, pada sosis ayam bakar adalah 50,23% dan pada sosis sapi bakar dengan adalah 50,03%. Prinsip metode kjeldahl menggunakan tiga tahap: destruksi, distilasi dan titrasi. Dari hasil analisis sampel kjeldahl didapatkan hasil kadar protein pada produk sosis ayam sebesar 9,91%, sosis sapi sebesar 9,15%, sosis ayam panggang 6,34% dan sosis sapi panggang 7,37%. Berdasarkan hasil analisis dapat disimpulkan bahwa kadar air dan kadar protein pada produk sosis telah memenuhi standar yang ditetapkan di PT. Persyaratan mutu Jakarana Tama dan Sosis berdasarkan SNI 01-3820-1995 pada tahun 2017.

18S ribosomal DNA-based PCR test for avian and mammalian DNA identification in meat products

This work has aimed to create a PCR test to identify avian and mammalian DNA in meat products. The test is based on phylogenetic analysis of 18S ribosomal RNA (rRNA) of four major groups of Tetrapod: Amphibia, Reptilia, Mammalia, and Aves. 18S rDNA complete coding sequences from GenBank have been used for phylogenetic analysis by the Maximum Likelihood method. The alignment of these 18S rDNA sequences has been used for PCR primers modeling. We have received the following PCR fragment for these primers: for birds – 97 base pairs (bp), and for mammals − 134 bp. The difference between them in 37 bp is sufficient for separating these fragments in standard agarose gel. We have tested this PCR to identify avian or mammalian DNA in sausage products and confirmed the suitability of this test for avian (chicken) and mammalian (sheep, cows) meat identification and meat identification in sausage products.

The study of the intensification of technological parameters of the sausage production process

One of the sources of sodium are meat products. Increased consumption of meat products and sodium intake leads to serious health problems. The task of reducing the dosage of sodium chloride in minced meat needs to be addressed. The partial replacement of table salt with sea salt will reduce the sodium concentration in products to 20%. It is established that this modification increases the moisture-binding properties of minced meat and lowers the dosage of salt in the mass of raw meat, which will reduce the level of harm to the body due to excessive consumption of sausages. It is proposed to introduce a bacterial preparation based on the strain Staphylococcus carnosus, which will reduce the amount of sodium nitrite in the finished products. Technology has been developed to regulate the composition of microelements in meat products by enriching them with a kelp extract. It was found that changes in the composition of minced meat can adversely affect the taste and physicochemical properties of the product, which is confirmed by expert studies. As a result of laboratory studies, it was found that a partial change of salt in the sea helps to improve the stability and physicochemical quality of minced meat (active acidity, water activity, moisture retention, and shear stress). According to the research results, the recipe of sausages recommended for implementation at the enterprises of the meat processing industry of Ukraine has been developed.