Application of Various Methods for Assessing the Quality of Meat Products Using the Example of Semi-smoked Sausages

Assessing the quality of food makes a major contribution to human health and is of great importance within the framework of sustainable development. The purpose of the research was to assess the qualitative composition of meat product on the example of semi-smoked sausages. 8 samples of sausages were examined. An organoleptic assessment, histological studies (hematoxy-eosin staining) and PCR analysis with species-specific DNA primers for bos, sus, ovis, soybean and GM soybean were carried out. In general, the quality of the studied samples was shown to be quite high. Histological analysis revealed the structure of raw meat and different degrees of processing. The histological method revealed spices (black pepper, allspice) in varying degrees of grinding in 7 samples. No spices were found in one of the samples, although garlic was declared. Also, the histological method revealed in two samples an undeclared vegetable protein supplement, morphologically similar to soy protein isolate, but PCR analysis did not confirm the presence of soy. PCR analysis identified undeclared chicken DNA in one sample. Using methods separately does not create a holistic picture of the quality and composition of products, while their combined use creates a more complete picture. It was not possible to establish the nature of the vegetable protein supplement by any of the methods, which indicates the need to study the microstructural properties of the ingredients used in the meat industry.