TECHNOLOGY OF PRODUCTION AND ASSESSMENT OF FOOD SAFETY OF SAUSAGE PRODUCTS FROM SECONDARY MEAT RAW MATERIALS

Modern trends in the food industry are aimed at developing sustainable technologies that ensure rational use of resources and waste reduction. One of the promising areas is the use of secondary additional meat raw materials in food production. The aim of the study presented in this article is to develop a recipe for a sausage product from additional meat raw materials using offal (liver, heart, lungs), as well as to assess its food safety indicators in accordance with the requirements of sanitary legislation and the principles of sustainable food systems. The production of sausages from secondary raw materials helps to meet the nutritional needs and taste preferences of consumers, provide them with high-quality and safe products, increase the availability and sufficiency of nutritious products, and contributes to the sustainability of food systems. The use of the heart, lungs, liver, kidneys and intestines as additional raw materials can increase the nutritional and biological value of the finished product, while reducing its cost. The article analyzes the physicochemical, microbiological and organoleptic indicators of the product. The results showed that the finished product has a balanced chemical composition, meets safety requirements and can be considered as a functional food product. The use of additional raw materials contributes to the efficient use of by-product meat raw materials based on waste-free technologies, ensuring food safety, reducing production waste and creating a more sustainable food system.

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