Quality assessment of cooked sausage products

The purpose is conducting studies of quality indicators and evaluating the appropriate quality level of «Likarska» prime grade cooked sausage of the traditional assortment, manufactured by LLC «Globine meat packing factory». Methodology. To assess and establish quality level of «Likarska» cooked sausage produced at LLC «Globine meat-packing factory» the methods envisaged by the current national standards, namely organoleptic (appearance, color, taste, smell (flavor), consistency), also physical-chemical and microbiological methods were used. Findings. As a result of analytical studies it has been determined that property labeling contents of «Likarska» cooked sausage does not meet the requirements of regulatory  documentation and regulatory-legal enactments. In addition, the composition of «Likarska» cooked sausage indicated on the labeling does not meet the requirements of the top grade standard. It has been found out, that organoleptic quality indicators of «Likarska» cooked sausage produced by LLC «Globine meat packing factory» such as: appearance (there were no casing defects, no mince flow, adhesion, broth and fat swelling were revealed),consistency (elastic), mince appearance on the cut (sausage with smooth composition – pink mince, evenly mixed without emptiness and grey spots), smell and taste (met the requirements to the given kind of product, spice and salt content corresponded to the standard, foreign smell and aftertaste were absent), form (sausage had a straight link shape, 21 cm length, without tying) meet the requirements of the regulatory documentation. High quality level of «Likarska» cooked sausage was established, which was determined by the amount of scores. Experimental commodity research studies have been conducted according to physical-chemical and microbiological indicators which enabled to establish that moisture weight part made 56.4%, without starch in the studied sample, and salt weight part made 2.4%. All the examined physical-chemical indices did not exceed normative values, established by the national standard. Studying microbiological quality indices of «Likarska» cooked sausage produced by LLC «Globine meat packing factory» has enabled to determine that they meet normative values of the state standard.The practical value. The results of complex commodity research studies will enable LLC«Globine meat packing factory» to improve the quality of its own products, and also labeling in accordance with the requirements of the current regulatory documentation

sausage; evaluation; quality; labeling; organoleptic; physical-chemical; microbiological indicators