“Recommendations in general on organoleptic, elasticity and color are described normally. But again, the color of sausage products can and does not change because dyes have been added, but because there are technological solutions, such as pre-salting, which in their natural terms can change the color of the product. As for labels, shelf life, fats and proteins, kilojoules, everything is indicated correctly, ”he said.
The technologist also clarified that the sausage was originally invented as a delicacy and should not be eaten every day.
Earlier in Roskachestvo, they gave recommendations on choosing cooked sausages.