MONITORING OF METHODS FOR IDENTIFYING RAW MEAT IN SAUSAGE PRODUCTS

Abstract

Despite the growing global interest in healthy lifestyles and nutrition, there is still a demand for readyto- eat meat products. Sausage products are one of the traditional foods for Ukrainians. National standards (DSTU) provide requirements for the recipe, nutritional value, and physical and chemical parameters that each type of sausage product must meet. However, the high cost of raw materials, shortages, and the need for rational use of resources contribute to the falsification of these products. Modern researchers offer various analytical methods to identify and quantify the content of specific components in finished meat products. Despite their effectiveness, these methods are not yet standardized. As a result, the imperfections in the national legislative, methodological, and technical framework complicate the identification process, leading to an increase in falsification in sausage products.