Year: 2026
Type: article
Abstract: The article is devoted to the analysis of veterinary and sanitary examination (VSE) of cooked sausages as a key component in the system ensuring the safety and quality of meat products. The relationship between VSE and animal husbandry, the food industry, ecology, and regulatory and legal regulation throughout the entire product life cycle is shown - from the pre-slaughter inspection of animals to the sale of finished products. The advantages of the examination are described: detection of pathogens and parasites, monitoring of residues of harmful substances, prevention of raw material falsification, quality control at production stages, and certification of compliance with technical regulations The EAEU, as well as the economic benefits for enterprises. The data presented are based on a comparative analysis of samples of boiled sausages “Doctorskaya”, “Russkaya” and “Molochnaya” in terms of organoleptic, physicochemical and microbiological parameters, which revealed deviations in the “Molochnaya” sausage samples - an excessive content of table salt, starch and sodium nitrite. The directions for the development of the veterinary control of boiled sausages are outlined: The use of molecular genetic methods (PCR, digital droplet PCR), an expanded range of analyzed indicators, integration with digital tracking systems (Mercury), improvement of rapid methods, focus on niche product segments, and increasing the qualifications of specialists.
Authors: Б.В. Артамонов, С.А. Сашенкова
Language: Russian
Topic: Food Safety and Hygiene
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7221581296