A sausage is a food product related to a whole group of sausages. Usually it is minced meat, usually meat, packed in an oblong shell. Sometimes sausages contain even a few types of meat. The very word “sausage” is known to the Slavs since the XII century. The word is most likely born from Turkic words, literally meaning “to press down”.

Generally, sausage has been known to mankind since ancient times. About this product there are mentions in Ancient Greece, Babylon, China. Depending on the method of preparation, the following sausages are distinguished: boiled, boiled-smoked, semi-smoked, smoked and raw. To save sausage from breeding bacteria, give them the best color and taste, use food additives.

This, as well as the deteriorated average quality of the product along with the increased diversity, has caused a string of sausage myths. They as a result simply pushed many consumers away from this tasty product.


There is no meat in the sausage at all.

In fact, it is there, and meat in sausage is not so little. For example, to smoked sausages, there are usually no complaints at all in this part. And with the boiled sausages the situation is not too terrible. After several tests, experts found that the basis of cooked sausages and sausages is a minced meat. It, in turn, is made from meat raw materials. Naturally, no one is allowed to produce high-quality cuttings for sausage production. But all that is attributed to this product – bones, tendons, cartilage, in significant quantities (more than 1%) in cooked sausages practically does not occur. Yes, there is soybean, a moisture retardant ingredient of carrageenan and starch-containing ingredients. But their number does not exceed the same 1%. All samples also have some voids, which inevitably arise when stirring minced meat. But this consistency only benefits the sausages, making them more tender. For the consumer in the end, it’s not so bad, because we buy meat products not by their volume, but by weight.

The whole sausage is made on the basis of soy.

Indeed, soybeans are often used as a meat substitute. But this does not happen with cooked sausages. Dumplings and cutlets sometimes contain up to 80% of soy, in cooked sausages this figure usually does not exceed 10%. But in the sausage smoked sausages still have not been met. Specialists conducted a series of tests of popular “Children’s” sausages. It turned out that the content of soybeans in them is 1.2-6%. Soy substitutes for meat have a number of advantages, but they should not be forgotten. They still have a specific taste, and the price is not so small. That’s why manufacturers do not stop looking for cheaper meat substitutes. Today on the labels of sausage products you can find truly exotic supplements, in particular, bamboo fiber. However, this does not apply to “Children’s” sausages. In this case, even wheat fiber looks sausage preferable.

The whole sausage is solid starch.

This statement is also a myth. The starch content of the cooked sausage can be determined in a standard way. In the tests already mentioned, the amount of such a substitute did not exceed 6%. And in Children’s sausages, starch and even less – no more than 1%. With the verification of starch in sausages, they also check the presence of lactose – milk sugar. In larger or smaller quantities, it is found in all tested Children’s or Milk Sausages. But this is not surprising, because in the composition of each submitted product is declared the presence of milk or products based on it.

All sausages are made on the basis of GMO products. This delusion is quite profound. So, it is not enough in what in general sausages the soya is found out in significant quantities. In addition, it is not transgenic. For example, since 2009, testing of sausages for GMO content has started in Ukraine. From that time, none of the samples of boiled and smoked meat products showed the presence of such harmful components.Producers simply do not risk using GMOs in their products, because there are corresponding laboratories for testing products. Today, many countries generally refuse to use genetically modified soybeans, the market for food additives reacts to this fairly quickly. As a result, almost all proposals for the sale of soy protein are supplied with explanations that it was not obtained from GMO products. In the end, ever increasing popularity is gained by fiber or other vegetable proteins, for example, pea.

In the sausage you can often meet a rat.

Any consumer heard terrible stories about the remains of rats in sausage. The pier, the very technological process of its production can not do without the giant rodents that are spinning here and there. By their imprudence, they fall into the meat grinders, replenishing the composition of sausages. It is difficult to say unambiguously whether there are rats in the production facilities or not. But in sausages, they are definitely missing. At least to this conclusion experts came in the course of testing this product for many years and identifying its composition. None of the rat ingredients among more than fifty samples of sausages and sausages was found. But the remains of rats in the study of the composition of sausages immediately revealed. Experts would easily see the wool and the remains of the animal’s entrails.


Boiled sausage is generally inedible.

It is now accepted that the current sausages are not the same as before. And it is simply dangerous to take them for food. In practice, the picture is not so terrible. In the course of anonymous testing, a poor number of sausages receive poor grades for flavoring qualities. Among Children’s sausages, a low score can be associated with an excessively bright pink color. For such a variety, pink or light pink minced meat, evenly mixed, must be present on the cut. Gray spots and voids are not allowed. Most of the sausages produced today have an elastic consistency, and their taste and smell are quite typical for the boiled variety, taking into account also the aroma of spices. The taste of sausages is usually moderately salty, and foreign smells and tastes can indicate a violation of production technology.

What is part of the sausage is difficult to understand, because on the labels of the whole truth will not be written.

In the course of testing, comments are frequently made to labels. But domestic manufacturers are accustomed to more competent and more competent to formalize their products. Although still, many “sausages do not write” codes “E for food additives. Although sometimes in sausages declared as part of sugar, the amount of carbohydrates in nutritional value is not indicated. Manufacturers can “lose” the word sausage in general or specify the composition in small print. Often the date of production is indicated by embossing on the clip, where it is inconvenient to consider. But the most important point relates to the manufacturer’s honesty regarding the listing of its products. This is the reason for the following myth.

With the help of scientific progress, any product can be decomposed into all components.

As much as we do not want some ingredients in food products, including sausages, it’s simply impossible to technically identify. And in our country, and even more so. Experts easily identify the main components – meat, starch, soy. But the manufacturers of food additives do not stand still, inventing more and more new ingredients. This takes into account not only the possibility of maximum replacement of meat in the product, but also the minimization of their detection there. Do not be afraid, it does not have to be something terrible and chemically dangerous. So, in no food product can not reliably determine the amount of fiber. But it is useful for the body, it is difficult to argue with this. But a fiber manufacturer can quietly replace meat by deceiving the consumer and cashing in at his expense.


Today in the world of sausages another newfangled trend has appeared – the use of additives based on pig skins. They are called hydrolysates.Although the skin is considered to be waste, the fact that this raw material is high-protein does not disappear. With a certain treatment, it can be used, so the use of mascara will be maximally rational. Throwing skins simply is not only an unprofitable step, but also harmful to nature. Naturally, in a natural kind a skin in sausages does not add. This can affect the consistency of the product and its structure. But nobody prevents getting from the skins hydrolyzate. This powder perfectly connects water and can be perfectly used in the food industry. As a result, the cooked sausage can contain up to 10% of this additive, made from pork skins. Verily, technical progress can not be stopped.

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