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REFERENCIS АРА style:
Khimych, M. S., Rodionova K. O., & Khomchenko A. A. (2025). Kontrol yakosti ta bezpechnosti sosysok
«Molochni» vitchyznianoho vyrobnytstva [Quality and safety control of locally produced “Milk” sausages].
Svynarstvo i Ahropromyslove Vyrobnytstvo [Pig Breeding and Agroindustrial Production]. Poltava,
5–6(83–84), 194–202 [in Ukrainіаn].10.37143/2786-7730-2025-5-6(83-84)13
M. S. Khimych, PhD (Vet.), Assistant Professor, Associate Professor of the Department of Infectious
Pathology, Biosafety and Veterinary and Sanitary Inspection named after Professor V.Ya. Atamasia
ORCID:https://orcid.org/0000-0003-2646-3196
E-mail:khimichms@gmail.com
Odessa State Agrarian University, 99, Kanatna str. , Odessa, Ukraine, 650039
ROR: https://ror.org/000kkaz97
K. O. Rodionova, PhD (Vet.), Assistant Professor, Associate Professor of the Department of Infectious
Pathology, Biosafety and Veterinary and Sanitary Inspection named after Professor V. Ya. Atamasya
ORCID:https://orcid.org/0000-0002-7245-4525
E-mail:katerina.rodionova@ukr.net
Odessa State Agrarian University, 99, Kanatna str. , Odessa, Ukraine, 650039
ROR: https://ror.org/000kkaz97
A. A. Khomchenko, Student of the specialty «Veterinary Medicine»
ORCID:https://orcid.org/0009-0000-7011-487X
E-mail:ilady.homch@gmail.com
Odessa State Agrarian University, 99, Kanatna str. , Odessa, Ukraine, 650039
ROR: https://ror.org/000kkaz97
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Manuscript was received/ 25.09.2025
Received after review/ 10.10.2025
Accepted for printing/ 25.10.2025
Available online/ 30.12.2025
Abstract
Meat and sausage products are a traditional part of the Ukrainian diet. At the same time, domestic
producers face challenges such as a reduction in the raw material base and a decline in the purchasing
power of the population. To overcome these challenges, some producers resort to replacing ingredients,
using excessive amounts of food additives, etc. Therefore, careful control of the quality and safety of meat
and sausage products remains a pressing issue. Objective. To monitor the compliance of the quality and
safety indicators of “Milk” sausages produced by domestic manufacturers with the requirements of DSTU
4436:2005 “Cooked sausages, frankfurters, meat loaves. General technical conditions.” Methods.
Organoleptic, physicochemical, microbiological, and statistical methods were used to establish the quality
and safety indicators of sausages. Results.Analysis of sausage labeling showed that none of the samples
fully complied with the requirements of the Law of Ukraine “On Information for Consumers Regarding Food
Products.” Among the violations, there was a lack of information about the possible content of allergens,
whether the casing used for individual packaging is edible, special storage conditions after opening the
package, as well as complete information about the nutritional value of the food product. One
manufacturer includes the following information on its labeling: “Recommended for preschoolers (aged 3
and older) and school-aged children,” which, on the one hand, complies with the text of the national
standard, but on the other hand contradicts the order of the Ministry of Health of Ukraine “Requirements
for claims about the nutritional value of food products and claims about the health benefits of food
products.” The results of organoleptic and microbiological tests show that all samples comply with the
requirements of the national standard. In terms of physical and chemical characteristics, two of the
samples tested did not meet the requirements of the national standard: one due to insufficient protein
content and excessive salt content, and the other due to excessive salt content. Conclusions. Thus, it can
be concluded that, unfortunately, domestic manufacturers do not comply with the requirements to provide
consumers with complete information about food products, and some do not comply with the requirements
of the national standard regarding the quality of food products.
Keywords: sausage products, sausages, labeling, organoleptic indicators, physicochemical indicators,
safety indicators
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