MICROSTRUCTURE ANALYSIS TO DETECT ADULTERATION OF COOKED SMOKED SAUSAGES

Abstract

Various sausage products are a traditional part of the Ukrainian diet. Therefore, the main task of the Ukrainian meat processing industry is to meet the high demand of consumers by increasing production and ensuring a wide range of products. However, in recent years, the difficult economic situation in the country has led to a shortage and increase in the cost of raw materials. Today, producers prefer to produce according to their own specifications, introduce new recipes or resort to product adulteration. Research data show that up to 80% of domestic sausage products on the market are falsified by one or more quality indicators.