Technology and quality assessment of the sausage "Traditional" produced at small enterprise

Meat processing enterprises due to economic situa-tion in the country are forced to develop new formula-tions for the production of cheaper but quality products, without using various vegetable additives. The study is directed on the expansion of the range of processing enterprises of meat industry by using secondary raw materials received at slaughter of farm animals. This raw material is used for the production of livery sausag-es; secondary raw material after slaughter is pork and beef by-products (liver, heart, lungs). In Kabardino-Balkarian Republic at small enterprises it is much less, than in other regions, pork raw materials are used there-fore the task to develop the compounding of halal liver-wurst at small meat-processing enterprise in the region was set and technical and economic calculation was to be developed. The purpose was to produce liver sau-sage using beef by-products at a small enterprise and to assess the quality of finished products according to or-ganoleptic and physical and chemical parameters (mass fraction of protein, fat, salt) and conduct microbiological research. The tasks were to conduct microbiological researches; to calculate cost price and the level of prof- itability of liverwurst "Traditional". It was revealed that received production conformed to the requirements of standard documentation in organoleptic, physical and chemical and microbiological indicators. The production of liverwurst "Traditional" is economically profitable, and the level of profitability is equal 18.4 %. Further it is planned to use research data when developing specifi-cations on liverwurst Traditional".