Primorskaya MVL found an excess of phosphorus in the sausage of a local entrepreneur

The object of the study was a boiled sausage of the 2nd grade from poultry MEAT. Specialists of the Primorskaya MVL found an increased content of phosphorus in the samples. In conversation, they explained that an increase in the proportion of phosphorus increases the weight of the finished product due to the retention of moisture and is considered as a violation of the general specifications for the manufacture of cooked sausages.

The representative of the laboratory noted that most often boiled sausages are made from raw materials of the lowest quality. Entrepreneurs turn to specialized institutions subordinate to ROSSELKHOZNADZOR to improve the technological regime in production, he added. Data on the composition of the sausage was transferred to the customer, however, information about the violation of the technology is reflected in the Vesta component of the FSIS VetIS.