What sausages are made of
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The production of meat products may not be of high quality, but of maximum profitability. That is why the meat content in sausages reaches a maximum of 10%, the rest is substitutes. The last GOST 52196 "Cooked sausage products. Technical conditions" of 2003 sets not the norms for the content of meat, but the norms for the content of protein. Therefore, protein-fat emulsions are used - animal fat, pork skin, blood, mechanically deboned poultry meat (pasta from the remains of meat and connective tissues on the bones of birds after cutting the main meat), soy protein. Meat substitutes, phosphates and sodium nitrite were allowed by Soviet GOSTs, however, in modern production, flavorings (instead of natural spices), stabilizers and emulsifiers were added to them. It is because of the minimum requirements of the state for their quality that sausages can fall apart when cooked, sour and even taste bitter... Therefore, any sausages are recommended to cook before use.
Last update Author / Editor - Lydia Ivanova
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