Influence of natural casing with barrier properties on safety indicators of link sausages during storage

Packaging plays an important role, when a buyer chooses sausages. Customers have always had a special attitude towards products in a natural casing. This is due to its natural origin and safety. The article presents the results of research devoted to improving the technology of preserving natural casings for sausages. It has been shown that preserving with the use of preservative compositions including salt and food acids leads to stabilization of the safety indicators of the meat product. The developed methods of processing intestinal raw materials for cooked sausages provide an increase in their safety and shelf life.