TEHNOLOGICAL VARIANTS PROCESSING SAUSAGE IN MEAT

Abstract

This paper follows the purpose of presenting the meat sausage processing operations. In the meat processing, the main elements with a major influence on the obtained preparations are the raw and auxiliary materials, the materials and the technological process. The great influence on the quality of meat products has the manufacturing technology and especially the way of the technological operations. Cutting, boning, choosing and sorting on quality, cleaning, shaping and optimal sizing of meat cuts determines the organoleptic and aesthetic properties of finished products.