From January 1, 2019, the new State Standard (GOST) will begin to operate on semi-smoked sausages. Requirements to the quality of products and production equipment, technologies will be tightened, the use of certain brands will be possible only if the GOST is observed.
The document establishes a ban on the use of drying or roasting, cooking, smoking and re-drying. Also, a ban on the use of stale raw materials or raw materials with a color changed on the surface is introduced. It is allowed to use raw materials frozen only once. GOST also introduces a requirement for the diameter of semi-smoked sausages - no more than 32 mm.
Semi-smoked sausages are divided into five categories depending on the content of meat in raw materials. The highest category A: the use of raw materials with 80% muscle fibers of meat, category B - 60-80%, B - 40-60%, G - 20-40%, the lowest D allows only 5-20%.
Brands Krakovskaya, Odesskaya, Okhotnichya, Stolichnaya, Servelat Moskovskiy, Hungarian, Dachnaya, Polish, Peasant, Poltava and Lyubitelskiye Sausages can only be used for products made in accordance with GOST.
GOST for semi-smoked sausages previously did not exist, and companies often manufactured products according to 'technical conditions'. The production of individual brands was carried out in accordance with the set of rules.
Source: agro.ru.
