Protein deficiency found in Nizhny Novgorod sausage

In the sausage samples handed over for testing, a lack of a mass fraction of protein was revealed.

In this regard, the experts of the laboratory of chemical and toxicological studies recognized the non-compliance of the product with TU 9213-009-00623920-02.

According to the information, there is a strong possibility that the reduced amount of protein in the product is due to the use of vegetable additives, starch or water-retaining components, as well as the possible use of collagen protein, low quality mechanically separated poultry MEAT with a high content of connective tissue.

it is noted that the lack of protein or its poor quality is one of the most common problems of residents of megacities. Quality refers to the combination of protein with a large or predominant proportion of fat, such as sausage, proteins with difficult digestibility, such as legumes or fresh MILK , canned food.

Previously, the antibiotic was found in the doctor's sausage of Nizhny Novgorod production.