(2022) Patyukov, S.D.; Fugol, A. G.; Kushnirenko, N. M.; Azarova, N. G.
A technology has been developed for the production of sausages from the meat of animals
infected with salmonellosis. The influence of new modes of sausage processing on the organoleptic
characteristics of the finished product was studied. Optimal heat treatment regimes have been
established, auxiliary materials have been selected, namely, a high-barrier multilayer polyamide
casing. A comparative assessment of sausages obtained by our proposed technology with sausages
that were produced according to standard industrial technology was carried out.