Research on expiration dates of iodized meat products

The article presents results of expiration date study of iodized meat products  boiled sausages and frozen chopped cutlets. The study assesses organoleptic, physical and chemical and microbiological indicators during product storage period. It was found that the use of modern forms of iodine and hermetic packaging ensures product quality stability and preservation of regulatory safety indicators during the entire storage period. Based on the conducted research, the following expiration dates are recommended: 15 days for iodized boiled sausage at a temperature of 0…+6 °C, and 40 days for iodized frozen cutlets at temperature not exceeding -18 °C.