Microstructural analysis of the quality of forcemeat in smoked sausages
Sausage products are the main type of meat products due to their high nutritional value and energy content, high gustatory qualities, long storage conditions and the possibility of their consumption without heat treatment. The main condition for the possibility of meat products commercialization is to achieve their safety when consumed by people. Microstructural analysis of smoked sausages was carried out using the samples of high-grade quality smoked sausages «Moskovksa» and «Braunschweigska» that were selected by means of control purchases in the retail chains of Dnipro city (Ukraine) from various manufacturers. The veterinary and sanitary examination of smoked sausages included the identification of five organoleptic and four techno-chemical criteria to identify the quality of raw materials and the product itself. Histological studies of the samples of sausages and analysis of sausage mince were carried out. The study of microstructural analysis found that all samples of sausages are produced in compliance with organoleptic control standards and formulations prescribed in corresponding requirements documentation. It was established that the best sausage samples were «Moskovskaya» produced by meat-processing and packing plant of «Myasnaya Guildiya» trademark in Zhytomyr and «Braunschweigska» produced by «Alan» trademark. The analysis of sausage meat mass showed that manufacturers did not meet quantitative state ratio standards of aforementioned raw materials and the high-grade meat was replaced by low-grade canned or frozen meat. The smoked sausage forcemeat produced by «Alan» Ltd. mainly consist of rubbed meat, which may point to an attempt by the manufacturer to conceal the use of low-quality or low-grade raw materials. The smoked sausage samples of «Moskovskaya» produced by «Premia» trademark and «Braunschweigska» produced by «Farro» trademark exceeded the standard rate of fat tissue, while smoked sausages of «Dobrov» trademark exceeded the allowed content of the dense fibrous connective tissue.