INVESTIGATION OF THE QUALITY OF SEMI-SMOКED SAUSAGES IN THE HACCP SYSTEM INTEGRATED BY ENTERPRISES ON THE MANUFACTURE OF MEAT AND MEAT PRODUCTION

Abstract

This article presents the results of scientific research on the production of meat products from beef. Vitamins, amino acids, organoleptic and physico-chemical parameters were investigated. The results of the analysis show that the studied parameters in all samples did not exceed the maximum permissible concentrations established by the requirements of the sanitary rules and norms. Thus, the introduction of the HACCP system into production is one of the ways to achieve high quality.

Keywords

• насср (hazard analysis and critical control point)
• сыни бақылау нүктелері
• ет өнімдері
• қауіптілік факторлары
• бақылау шаралары