Roskachestvo tested the doctor's sausage. Experts rated the 30 most popular on Russian market brands. In 14 brands, the doctor's sausage actually turned out to be "doctor's" - traces of antibiotics were found in it!

The check was carried out on 70 indicators. The main conclusion of experts who tested sausages produced in the Belgorod, Vladimir, Vologda, Kursk, Leningrad, Moscow, Pskov, Saratov, Tver and Tomsk regions, in Mordovia, Stavropol Territory, Moscow and St. Petersburg is that they can be eaten. Moreover, almost all brands studied are safe for health. However, foreign impurities were also detected.

There is no tastier bird in the world than pork sausage

GOST prescribes the presence in doctor's sausage minced pork and beef, but there should be no chicken in it. This rule was violated by products of the Egoryevskaya and Tsaritsyno trademarks. Mechanically deboned chicken meat was found in the sausage allegedly produced according to GOST standards.
In one case, horse DNA was found in doctor's sausage. The “Klinskaya” doctor’s department distinguished itself by the presence of horse meat in minced sausage. In one case, soy was detected in the sausage. At the same time, Novoaleksandrovsky Meat Processing Plant did not declare its presence on the label. Gorin Product uses corn in the production of doctor's sausage. However, the detected traces of corn do not allow us to know whether corn was added to the product intentionally or accidentally.

Doctor's sausage without toilet paper, cats and dogs

In the doctor's sausage "Starodvorskie sausages" the manufacturer indicates animal protein - these are particles of bones and cartilage, poultry skin and heart fragments. Since the sausage is declared not according to GOST, but according to TU, this is not a violation. In Atyashevo sausage, experts found parts of heads, particles of mucous membranes and cartilage. This is also a violation of consumer rights, since the manufacturer did not declare the presence of bones and cartilage on the label.
The main discovery of the study is the crash folk myth about putting toilet paper in the sausage. The fears and fears were not confirmed - there is no paper, moisture-retaining phosphates, cat or dog meat in the doctor's sausage.

History of the doctoral question

“Doctor’s” sausage was developed by employees of the Mikoyan plant. It was given to the sick and party veterans who suffered in the Civil War. The composition of the sausage until 1974 was unchanged and simple: beef, pork, eggs, salt and milk. Current GOST also allows sodium nitrate and spices. If the sausage is produced according to technical specifications, and not according to GOST, then it may contain other types of meat, as well as antioxidants, flavorings, taste and aroma enhancers. None of the manufacturers violated everything sanitary standards, and also provided sausages the right conditions storage and transportation of products. No samples contained excess amounts of total microorganisms, E. coli, Staphylococcus aureus, Clostridia, Listeria, Salmonella, heavy metals, radionuclides, genetically modified ingredients and nitrosamines.

To the sausage store with a prescription from a doctor: doctor's note with antibiotics

Antibiotics were found in 14 out of 30 doctor's sausages tested. However, with a prescription from a doctor, you should go to the store, not the pharmacy, only for one type of doctor’s note. It is produced by the Provincial Meat Company. In the doctor's note of this brand, the amount of an antibiotic of the tetracycline group (oxytetracycline) exceeded the maximum level allowed by law.
In another 13 cases, manufacturers simply did not indicate the correct composition of the sausage, hid ingredients such as soy or carrageenan, and violated GOST stated on the label, which is a violation of consumer rights.
All participants in the examination performed relatively well with preservatives, stabilizers and dyes. Benzoin and sorbic acid, used as artificial preservatives, were not detected in any sample. Starch allowed by GOST, but unacceptable by the advanced standards of Roskachestvo, is used by four brands out of 30: “Vyazanka” and “Starodvorskie sausages”, as well as “Vologda Meat Processing Plant” and “Gorin Product”. The last two manufacturers hide this fact from the buyer.
Manufacturers of eight brands added carrageenan, prohibited by GOST. They all chose not to include this on the product label. “Near Gorki”, “Velkom”, “Vyazanka”, “Gorin Product”, “Dmitrogorsky Product”, “Mikoyan”, “Borodin’s Meat House” and “Cherkizovo” were noticed in this violation.

Greed will destroy Velcom

The weight of almost all packages corresponded to that specified by the manufacturer. Only the doctor's sausage from Velcom turned out to be lighter: a half-kilogram loaf turned out to weigh only 416.4 grams. The underweight was 83.6 grams or almost 17%. Agree, this is a bit much for an honest business.

Highest quality indicator

According to the Roskachestvo standard, doctor's sausage should not contain starch, benzoic and sorbic acids, antibiotics even in the form of traces and dyes E102, E110, E124, E131, E132. “Doctor’s” sausage of six brands was recognized as a product of improved quality: “Balakhonovsky Meat Processing Plant”, “Myasnov”, “Okraina”, “Pit Product”, “Tomarovsky Meat Processing Plant” and “Family Sausages”.
“Pit Product” and “Heirloom Sausages” were also among the best in the study of the quality of milk sausages.
A detailed report on each specific product is available on the Roskachestvo portal.

Sausage is a daily consumption product in most Russian families. But when buying this or that brand, you cannot always be sure of its quality. Today, the high price of a product cannot be a guarantee of its usefulness.

Roskoshestvo conducted a study of popular sausages on the Russian market. Most recently, the first results were published on the website. Based on the data received, we present to you rating best sausage Trademark "Doctorskaya". The maximum score that a product could score is 5 points.

Let us remind you that Roskachestvo recently investigated and.

The rating of the best “Doctor’s” sausage opens with the products of the Romkor company. A kilogram costs an average of 450 rubles. The sausage is produced in the form of sticks of 15 centimeters each and weighing 400 grams.

Romkor received the highest overall rating based on the following criteria: safety indicators of the sausage composition and absence of falsification in the documentation. Roskachestvo recommends this product for use.

9. Agrocomplex – 4.69

The quality of the “Doctor’s” sausage from the Agrokompleks company is confirmed by research by the state organization Roskachestvo. The average price on the Russian market starts from 330 rubles per kilogram. The type is a stick of 15 centimeters and weighing 500 grams.

No hazardous substances for the human body were found in the sausage, and there are also no traces of the use of third-party meat products: dogs, cats, sheep, etc. The Agrocomplex sausage received the maximum rating for compliance with GOST safety requirements and the absence of falsified data in the documentation.

8. Heirloom sausages – 4.71

Doctor's sausage produced by Russian company“Family Sausages” occupies the 8th place in the rating. The species has the shape of a stick 21 centimeters long. The average market price is 335 rubles per kilogram.

The Roskachestvo company in its studies recognized the brand as harmless for food consumption. No traces of arsenic, nitrite or other hazardous substances were found in the product. The highest ratings were awarded to “Doctor’s” sausage “Agrokompleks” for compliance with safety requirements and the absence of falsified data.

7. Sausage shop “Seryshevsky” - 4.73

The next line in the rating goes to sausages produced by the Seryshevsky meat shop. The market price starts from 365 rubles per kilogram. The product is in the form of a 16-centimeter loaf weighing 480 grams.

Research data states that the product is safe for human consumption as no substances were found in it. harmful substances and deviations from norms. The sausage received the maximum score for compliance with GOST requirements, excellent quality markings and the absence of false data in the documentation.

6. Tomarovsky meat processing plant – 4.77

The sausage products of the Tomarovsky meat plant are among the 10 best sausages of the Doctorskaya brand. You can buy the product for an average of 337 rubles per kilogram. Appearance made in the form of a loaf 16 centimeters long and weighing half a kilogram.

“Doctorskaya” does not contain arsenic, dangerous bacteria and DNA of other animal species not declared in the composition. The following quality criteria were awarded a score of 5 points: safety and absence of false information in the documentation.

5. Myasnov – 4.79

The top five in the ranking of the best “Doctor’s” sausage is opened by the products of the Russian manufacturer “Myasnov”. The cost of goods starts from 400 rubles per kilogram. The appearance of the sausage resembles a 27.5 centimeter long loaf in additional plastic packaging.

According to the Roskachestvo study, Myasnov is recognized as one of the best representatives of the Doktorskaya brand sausage family for a number of reasons: the absence of harmful substances in the composition, the absence of foreign animal DNA, and the product’s compliance with GOST requirements. The criteria for safety and the absence of falsified data received the highest rating from experts.

4. Snezhana – 4.8

Sausage products produced at the plant with the piquant name “Snezhana” occupy 4th position in the ranking. The national average cost is 523 rubles per kilogram. The sausage is packed in 16 cm sticks.

The products of the Snezhana plant are recognized as safe food products. No traces of DNA from foreign animals or harmful substances were detected in the sausage. chemical substances. Meat products received the highest rating from experts for meeting the following criteria: production safety, quality of raw materials, absence of false information in the documentation.

3. Pit-Product – 4.81

The third place of honor goes to the sausage produced by Pit-Product, located in St. Petersburg. The average market price in Russia starts from 577 rubles per kilogram. “Doctor’s” sausage is presented in the form of a 15-centimeter long loaf with additional cellophane packaging and weighs 500 grams.

The products are recognized as safe for consumption. The meat product does not contain any foreign harmful substances. Experts rated the criteria of safety, quality and absence of falsified instructions with the maximum number of points.

2. Outskirts – 4.9

She scored almost the maximum number of points in the study meat products company "Okraina". The cost of such sausage starts from 626 rubles per kilogram - not a cheap pleasure. The product is produced in the form of a loaf of 15 centimeters and weighing 500 grams.

The sausage confirmed the previously received “Quality Mark”. Experts have not identified any substances harmful to humans in the composition. Maximum amount The criteria for safety, quality and reliability of information in the documentation received points.

1. Balakhonovsky meat processing plant – 4.93

First place in the ranking of the best sausage of the Doktorskaya brand goes to to the Russian manufacturer"Balakhonovsky meat processing plant." You might think that the product costs a fortune, but that is not the case. The cost of a kilogram is only 310 rubles. Appearance: a sausage stick 20 centimeters long and weighing 500 grams.

The best "Doctor's" sausage scored greatest number points for almost all criteria. The disadvantages are minor deviations in the indicators of compliance of the product with the labeling and declared information. "Doctor's" sausage from the "Balakhonovsky" plant is recognized as the best meat product according to the decision of Roskachestvo experts.

Original taken from otevalm to the Black list of sausages

A large-scale study of sausage products conducted by the Consumer Union “Roskontrol” revealed serious violations. GOST, according to which most of the popular brands of sausages selected for examination were made, in fact turned out to be a fiction. In a desire to save money, sausage producers add starch, soy, cellulose, and even... water to their products!

The Consumer Union “Roskontrol”, within the framework of the “Quality Control” program, purchased and sent for examination 33 types of semi-smoked and cooked-smoked sausages. These are Moskovskaya, Krakovskaya, Odesskaya, Servelat, Sudzhuk produced by the brands Velcom, Dymov, Ostankino, Eremkina T.P., Myasnov, Setun, “Mikoyan”, “Cherkizovsky”, “Myasnitsky Ryad”, “Remit”, “Reserve Products”, “Metatr”, “Near Hills”, “Malakhovsky”, “Naro-Fominsk Meat Processing Plant”, “Egoryevsk Sausage and Gastronomic Factory named after. K. Yu. Afanasyeva”, “Bakhrushin”, “Ramen”, “AMK”, “Ekol”, “Mortadel”, “Rublevsky”, “Okraina”, “Snezhana”, “Klinsky meat processing plant”.

Almost all of the above sausages (27 out of 33) are labeled as made according to GOST. (Six sausages produced according to specifications have names that are extremely similar to the names of “gost” products, so we compared their composition with GOST). This marking is traditionally perceived by citizens of our country as a synonym High Quality, inspires consumer confidence.

Test results:

1. BOILED-SMOKED SAUSAGE “ECOL”, SUJUK CLASSIC

Danger level: medium.

33 types of boiled-smoked and semi-smoked sausages popular brands. Almost all purchased samples are positioned as made in accordance with GOST. Products labeled in this way inspire constant consumer confidence, but are the high quality requirements actually met?

The study involved sausages “Moskovskaya”, “Krakovskaya”, “Odesskaya”, “Servelat”, “Sudzhuk”, produced under the brands “Velkom”, “Dymov”, “Ostankino”, “Eremkina T.P.”, “Myasnov”. ", "Setun", "Mikoyan", "Cherkizovsky", "Myasnitsky Ryad", "Remit", "Reserve Products", "Metatr", "Near Hills", "Malakhovsky", "Naro-Fominsk Meat Processing Plant", "Egoryevskaya sausage and gastronomic factory named after. K. Yu. Afanasyeva”, “Bakhrushin”, “Ramen”, “AMK”, “Ekol”, “Mortadel”, “Rublevsky”, “Okraina”, “Snezhana”, “Klinsky meat processing plant”.

During the manufacturing process, semi-smoked sausages, after frying and boiling, are subject to additional hot smoking and drying. The current standard for semi-smoked sausages isGOST 31785-2012.
Cooked-smoked sausages during the manufacturing process after the first smoking and cooking are subjected to a second smoking. Current standard for boiled smoked sausages- GOST R 55455-2013.

Most sausages are made according to GOST. Six out of 33 were made according to specifications, but their names are extremely similar to the known ones trademarks, so we compared their composition with GOST.

The examination was carried out according to a testing program, including histological analysis and determination of a whole complex of physicochemical and microbiological indicators of quality, safety and nutritional value samples. When evidence of falsification was revealed, further testing of the samples was not carried out.

The results are not encouraging. Violations were found in almost every sample. 25 sausages were found to be counterfeit, and other violations were found in another 7.

What's inside? Starch and paper!

According to the results of histological examination, cheap substitutes for beef and pork (soy and collagen protein, mechanically separated poultry, animal skin), starch, cellulose, and moisture-retaining agents (carrageenan) were found in 2/3 of the samples. These ingredients are not declared in the products. The products are counterfeit. The listed additives reduce the nutritional value of products and reduce their cost. Moreover, most of them should not be in sausages made according to GOST.

​Collagen, also known as collagen protein, is a cheap meat substitute. It is obtained from tendons, bones, cartilage (waste from processing livestock raw materials). Manufacturers often disguise collagen on the label under the euphemism “animal protein.” However, its biological value is very low.

Carrageenan is a moisture-retaining component that allows manufacturers to increase the weight of the product due to moisture, while reducing its cost. It literally allows producers to sell water for the price of meat.

Are such additives dangerous to human health? " Collagen “animal” protein itself is completely harmless, but it does not contain essential amino acids that are essential for humans-methionine and tryptophan. Indicators biological value collagen is extremely low. In other words, it cannot provide us with all the “building blocks” necessary to build the tissues of our body and synthesize the necessary enzymes. It is much cheaper than meat, and many producers cannot resist the temptation to add it to sausage to save on production costs. However, systematic consumption of products containing collagen protein is harmful, as it creates the threat of nutritional imbalance and even protein starvation,- says Andrey Mosov, head of the expert direction of NP Roskontrol, doctor. - Soybeans-This is a cheap alternative to meat, an absolutely adequate replacement for it in terms of nutritional value. Adequate in nutritional value, but not in price. Soy protein is several times cheaper than meat, so there is consumer deception here, which is primarily economic. And a violation of the rights of consumers who should know the actual composition of the product».

How much protein is in sausage?

Eleven samples that passed the histological examination with honor were checked by experts for protein content. Research has shown that mass fraction protein is the most important indicator for meat products; in some boiled-smoked and semi-smoked sausages it is much less than the lower limit established by GOST for this type sausages. This content does not correspond to the nutritional information indicated on the label.

The mass fraction of protein is below the minimum acceptable for this type of sausage VALUES- in servedlats of such brands as “Snezhana”, “Borodina’s Meat House” and “Rublevsky”, and in “Moskovskaya” sausage from “Okraina”.

Of course, this is, firstly, counterfeit - in sausage less meat than provided for by GOST - the manufacturer clearly saved money here. Secondly, the consumer, buying such a product, will receive less protein. These samples were also included in the “black list” of Roskontrol.

The most high content protein among all tested samples - in the Moskovia sausage from Myasnov - 18.75 g/100 g. The sausage is made according to specifications, the composition corresponds to what is stated on the label and differs from the composition of the GOST sausage only in a large amount food additives.

Just add water!

The easiest way for a manufacturer to save money is to “pump” the sausage with water. Excess moisture, especially with moisture-retaining agents such as carrageenan and phosphates and low protein content, clearly indicates counterfeit.

Too much water turned out to be in the same sausages in which research revealed a protein deficiency. U Some samples have a moisture content that is a third higher than what is allowed by the standard!

If the protein meets the standard, then excess moisture is most likely a sign of a technology violation. Such violations were recorded in the Moskovskaya sausages made in accordance with GOST from Ostankino (57%), Velkom (58%), Krakovskaya from Dymov (51%) and Eremkina T.P. (57%).

There is also excess moisture in sausage produced according to specifications, but with the name “Moscow Setun”, similar to GOST, from MPZ “Setun” (56%).

In connection with moisture, it is worth mentioning such a moisture-retaining agent as phosphates. In some samples, according to experts, the phosphorus content is slightly higher than its natural content. This suggests that manufacturers probably added phosphates not provided for by GOST, “forgetting” to reflect this fact in the labeling. In particular, in the samples of cervelat “Borodin’s Meat House” and “Snezhana” the phosphate content exceeds the permitted amount.

There are phosphates in the “Setun” sausage, “Cervelat Kremlevsky” “Mikoyan” and in the “Moskovia” sausage “Myasnov” made according to the Moscow specifications - however, their manufacturers honestly wrote about this in the labeling. At the same time, in the tested sample of Myasnov sausage, the phosphate content slightly exceeded the permissible level for products with added phosphates, which is why this sausage was included in the list of products with comments.

Adding phosphates allows you to save on raw meat. However, phosphates, when taken from food, large quantities can cause disturbances in phosphorus-calcium metabolism in humans.

GOST is a way to deceive the consumer...

GOST marking, as well as other quality marks, is traditionally perceived as a kind of guarantee and inspires consumer confidence. Meanwhile, there was no regular quality control. Unscrupulous manufacturers manipulate this, and at the same time their products do not meet the declared standard.

According to regulations, sausages manufactured in accordance with GOST must use natural meat. It is not allowed to use: soy protein, poultry, carrageenan, gums, vegetable fiber, phosphates, emulsifiers and stabilizers, dyes, preservatives. Contains semi-smoked sausagesIt is allowed to use animal proteins (including collagen protein), starch, wheat flour. However, information about them must be present on the label. Otherwise, it qualifies as counterfeit.

All of the listed additives can be used in sausages according to the specifications, except for preservatives (they are allowed to be used only for surface processing), but the manufacturer is obliged to inform the consumer about all additives in the labeling.

Salty question

One of the most important physical and chemical indicators for the consumer is the salt content in sausage. The standard is established by GOSTs. But manufacturers sometimes ignore the requirements of GOST, because salt is a cheap preservative that contributes to longer and safer storage of sausages. Some sausages contain so much salt that it is enough to eat only 70-80 grams of the product to cover the daily requirement human in sodium.

As part of a fan study by Roskachestvo, 40 brands of “Doctorskaya” sausage were studied using 70 indicators of quality and safety, 30 of which were sent for testing in 2017, and 10 in 2018. The sample included the most popular federal and regional brands among Russians . All of it was produced in Russia (in the Belgorod, Vladimir, Vologda, Leningrad, Moscow, Pskov, Saratov, Tver regions, the Republic of Mordovia, the Stavropol Territory, as well as in Moscow and St. Petersburg; now sausages from the Amur, Kemerovo, Sverdlovsk, Tomsk, Chelyabinsk regions, the Republic of Mari El and the Krasnodar and Perm territories). Today the study includes products from 20 constituent entities of the Russian Federation. The cost of sausage weighing from 320 to 1310 grams ranged from 90 to 499 rubles. According to the results, “Doctorskaya” sausage of nine brands meets the requirements of current quality and safety standards, as well as the requirements of the leading standard of Roskachestvo. The State Quality Mark has already been awarded to the Okraina and Tomarovsky Meat Processing Plant sausages. Also, Doctorskaya will be able to apply for the Russian Quality Mark under the trademarks Agrokompleks, Balakhonovsky Meat Processing Plant, Myasnov, Pit-Product (Pit-Product LLC), Romkor, Snezhana and Family sausages."

STANDARD OF THE RUSSIAN QUALITY SYSTEM

The testing program for Doctorskaya sausage included the indicators of GOST R 52196-2011 “Cooked sausage products. Specifications" Roskachestvo also examined the product for the presence of foreign DNA. According to the standard of the Russian quality system, “Doctorskaya” sausage, applying for the Quality Mark, should not contain starch, preservatives (benzoic and sorbic acids) and dyes: E102, E110, E124, E131, E132, as well as antibiotics even in trace quantities.

The study of “Doctor’s” sausage has become one of the most popular among citizens of our country. After its publication, consumers from different regions of the country began to actively write on the portal, on social networks and in the mobile application of Roskachestvo with a request to explore sausages of other brands: federal and regional, large and local. Of course, we could not leave these letters unanswered. Therefore, we decided to make the research regular and supplement it with the results of Doktorskaya’s testing of new brands.

Sausage: sterile product

Is what we eat safe? In relation to “Doctor’s” this question is especially acute. This is evidenced by the number of publications about the quality of “folk” sausage and the desire of consumers to see this particular study on the Roskachestvo portal. Let’s not languish fans of “Doctorskaya” for long. All examined “Doctorskaya” sausages are safe. No microbiological violations were found in it. It also does not contain heavy metals, radionuclides and genetically modified ingredients (GMI).

In particular, this indicates that production controls were not violated at the enterprises and sanitary and hygienic requirements were observed. According to test results, the sausage is produced under sterile conditions.

The Doctor’s sausage was so named because it was intended for “sick people whose health was compromised as a result of the Civil War and tsarist despotism.” It was developed by employees of the Mikoyan plant by order of the People's Commissariat of Health. Initially, in the 30s of the last century, this sausage included beef, pork, eggs, salt and milk. The recipe remained unchanged until 1974 - then they decided to add a little starch and flour to “Doctorskaya”. Now in sausage made according to GOST, sodium nitrite and spices are allowed, and in sausage made according to specifications - flavorings, antioxidants, flavor and aroma enhancers.

"Doctor's" antibiotics

Again animal products - and again antibiotics (see studies broiler chickens). This time they were found in products from 17 brands, that is, in almost half of the products studied. Let us recall that the presence of antibiotics is associated with their residual content in meat, which is used for the manufacture of processed meat products.

Although it is worth mentioning that in the sausages of 16 brands there was no excess of the norms, but trace amounts were detected, indicating non-compliance with the terms of pre-slaughter holding or concentration. Manufacturers of these goods are not violators, but their products are deprived of the opportunity to qualify for the Russian Quality Mark.

But one manufacturer violated the mandatory requirements established by law. In branded sausage "Provincial Meat Company" the amount of tetracycline antibiotic is 1.5 times higher than the maximum permissible level.

For comparison: in the “Dairy” sausages of the “Provincial Meat Company” TM, no excess of antibiotics was recorded during the corresponding study. The reason for this instability is the imperfection veterinary control(it is impossible to control the antibiotic content in each carcass).

In turn, “Doctorskaya” sausage under the “Vladimirsky Standard” and “Rublevsky” trademarks contains trace amounts of antibiotics, which are allowed in the product. Let us note that the sausages of these brands contained antibiotics in quantities exceeding the norms of the CU TR.

Comments on the situation Maxim Sinelnikov, Deputy Head of the Executive Committee of the National Meat Association:

– In some product samples tested, traces of antibiotics were found within the error level. On the one hand, this is a problem for manufacturers who, when monitoring input raw materials, missed raw materials with residual traces of antibiotics. On the other hand, this problem is due to the fact that slaughterhouse enterprises do not sufficiently control antibiotic residues in slaughter products, livestock enterprises carry out insufficient control of feed for the content of antibiotics, or enterprises abuse antibiotics and use them in violation of the recommendations for use.

– In this case, it is advisable for processing enterprises and raw material suppliers to establish deeper interaction to eliminate problems with raw materials. Today meat industry is actively implementing electronic veterinary certification, which ensures traceability and allows the manufacturing enterprise to receive exclusively safe meat raw materials from suppliers. Mandatory electronic veterinary certification should come into force in 2018, and the introduction of traceability in enterprises cannot be delayed. In addition, there is a problem in the current regulation, namely in rationing the maximum permissible levels(MLC) of antibiotics. For example, the MRL for tetracycline for finished products from meat is 10 times tougher than the MRL for raw meat. In other words, when raw meat at the incoming control meets the established requirements, at the same time during the control of finished products - sausages and sausages containing 60-80% meat ingredients, – the MRL indicator may be exceeded. This problem has been repeatedly identified by the meat processing industry. To solve it, you will need to make changes to technical regulations and synchronize MRL indicators.

Horse, soybeans, corn - what did you find in the sausage?

What is the sausage made from? This issue worries consumers. There are a lot of rumors around sausage, like around any other folk product. Therefore, experts examined “Doctorskaya” for the presence of foreign genetic material (DNA from sheep, horses, dogs and cats, as well as corn and soybeans) and found out:

• In branded sausage "Novoaleksandrovsky meat processing plant" soybean detected. The manufacturer did not consider it necessary to notify the buyer about this using labeling. However, it is impossible to estimate the amount of soybeans - there is no methodology. Perhaps it was a small amount of soy that got into products with spices.
• Branded sausage "Gorin product" contains corn. However, the quantities in which it was found do not allow us to know whether corn was added to the product intentionally or accidentally. Therefore, this fact is not considered a violation, but the products of this TM will not be able to qualify for the Russian Quality Mark.
• The situation is similar with trace amounts of horse DNA that were found in sausage. "Klinsky".

Details about where to meat products“alien” DNA, read .

In addition to excess genetic material, experts looked at whether the sausage also contained the declared meat. In particular, they looked for DNA from pigs and cattle. As a result, for the first time during our research, in the supposedly pork and beef “Doctor’s” we did not find the declared beef at all! This is how the sausage manufacturer deceived consumers "Yola"(Mari El Republic). To be fair, it is worth noting that Yola sausage is one of the cheapest sausages that took part in the study. Its purchase price was 190.08 rubles. for one kilogram.

Despite this, experts have identified many positive facts that even debunk popular myths:

• In most of the sausages examined, experts found exactly the DNA that corresponded to the meat declared in the composition (pig or cow). And in principle, regardless of whether there are any additional ingredients, Pig and cow DNA is found in 39 out of 40 brands of sausage. Sausage is actually made from meat.
• Of the 40 brands, only one contained soy. Thus, the myth about the widespread use of soy was not confirmed.
• Cellulose was not found in any of the samples - there is no paper in the Doktorskaya composition!
• And the absolutely terrible myth about the use of cat and dog meat in the production of sausage was smashed to smithereens. The DNA of our pets was not found in any of the samples examined.

Our expert comments Maxim Sinelnikov:

– The study showed that there is a problem with the so-called trace effect. This is when an in-depth analysis reveals ingredients not declared by the manufacturer on the label. Existing research methods have very high sensitivity at the DNA level. These methods only say that there is a detection, but such methods cannot tell how much of the undeclared ingredient as a percentage of the product was detected. It is impossible to say unequivocally that the manufacturer is a violator, since, for example, carrageenan or starch could get into the product unintentionally. For example, when using a complex food additive or spice that contained an undeclared ingredient, traces of it, that is, hundredths or thousandths of a percent, were detected during the study. The legislation does not establish threshold values ​​for such cases, which automatically makes any manufacturer of processed products a violator. This problem needs to be solved in two directions. First, it is necessary to develop methods that allow the amount of an undeclared ingredient to be determined. Secondly, it is necessary in the legislation to establish a requirement for mandatory indication on the labeling of all ingredients if their quantity exceeds the established threshold. Such a mechanism has now been implemented for cases where the manufacturer did not use GMOs in the production of food products, but may contain traces of GMOs. In this case, the content of 0.9% or less GMOs in food products is an accidental or technically irremovable impurity and such products do not belong to food products containing GMOs. Detection of an unlabeled ingredient in a laboratory test in quantities below the threshold value will mean no violation. After the legislation changes, it will be possible to clearly say which manufacturer has fulfilled the requirement in good faith, and which one is deliberately misleading the consumer, which is falsification and a serious violation of the law.

I agree with Maxim Sinelnikov Ekaterina Luchkina, executive director of the National Union of Meat Processors:

– Let’s think together: a manufacturer whose products contain 95% pure meat (!), plus milk, eggs, salt, spices, who values ​​​​his name and reputation, will he put some fraction of a percent of soybeans in order to damage his image? Of course not! But at present, the regulatory framework does not imply clear distinctions between trace values ​​and the actual presence of a particular type of raw material in a product. To analyze the species composition of products, a qualitative method is used (the result is “yes/no” or “found/not found”), rather than a quantitative method (if found, how many?), the sensitivity of the method is extremely high, almost two molecules are enough to determine the presence ( qualitative method - found). The National Union of Meat Processors considers it extremely necessary to legislatively regulate this issue.

For details on when it is not profitable for manufacturers to adulterate sausage, read.

Chicken question

According to the recommendations of GOST R 52196-2011, Doctor’s sausage must be made from minced pork and beef. There shouldn't be any chicken meat in it. However, it is cheaper, and, as previously shown research on “Dairy” sausages, some manufacturers use this.

So, in “Doctorskaya” under the trademarks "Egoryevskaya" And "Tsaritsyno", manufactured according to GOST, chicken meat was found. The Egoryevskaya sausage contains mechanically separated poultry meat (fragments of bone, cartilage, muscle tissue), and the Tsaritsyno sausage contains meat and fragments of poultry skin. Moreover, both manufacturers did not indicate poultry meat in the composition on the labeling. By doing so, they violated consumers' rights to accurate labeling. Information about the violation was sent to the control and supervisory authorities.

Poultry meat has also been found in some other brands of sausage. But, firstly, the manufacturers manufactured their product according to their own standards (TU), and secondly, they indicated the presence of chicken on the product packaging. Therefore, these manufacturers are not violators. At the same time, they will not be able to qualify for the Russian Quality Mark, since they used an ingredient in production that was not recommended by GOST.

Among the sausages manufactured according to specifications, we will highlight the product under the TM “Starodvorskie sausages”. Besides fillet chicken breasts, contains animal protein. What is this - discovered by histology analysis. The composition of the “Doctor’s” “Starodvorskie sausages” includes animal protein itself, as well as particles of bones and cartilage, poultry skin and heart fragments. Apparently, all this is also hidden under the phrase “animal protein”. As stated above, the product is manufactured according to specifications, therefore it is not officially a violator. That is we're talking about no longer just about availability chicken meat as part of the sausage, but also about the content of offal and mechanically separated meat in the sausage.

In the Atyashevo TM sausage (made from minced pork and beef), experts found parts of heads, particles of mucous membranes and cartilage. By the way, fragments of bones and cartilage were also found by experts in Atyashevo TM sausages. Only then it was also poultry (the manufacturer makes Atyashevo sausage from minced pork and beef). In both cases, the manufacturer did not indicate the presence of bones, cartilage, etc. on the label.

What else is added to sausage?

Carrageenan

Carrageenan is used to obtain the required consistency of minced meat when it itself does not contain enough functional protein. It forms the texture of the product. GOST does not allow the presence of carrageenan at all. Well, in any case, the ingredient must be indicated on the label. However, manufacturers of twelve brands added carrageenan to the sausage, but did not put it on the label. This JSC Cherepovets Meat Processing Plant, "Near Gorki", "Velcom", "Knitting", "Gorin product", "Dmitrogorsky product", "Yola", "Kuzbass food processing plant", "Mikoyan", "Borodin's Meat House 1997", "Cherkashin and Partner" And "Cherkizovo". These manufacturers violated consumers' rights to fair labeling. The regulatory authorities were notified about this.

Starch

Some manufacturers may use starch to improve the consistency of minced meat and “glue it together.” In principle, it is acceptable in a product manufactured in accordance with GOST. True, with a mandatory indication on the label. However, the Roskachestvo standard does not allow the use of starch for applicants for the Quality Mark. Manufacturers of branded sausages spoke about the presence of starch "Knitting" And "Starodvorskie sausages". On the "Doctor's" label TM "Vologda Meat Processing Plant" starch is not indicated, but experts found a starch-containing component here. The quantities detected indicate that it most likely ended up in a spice product. Finally, the sausage maker "Gorin product" did not indicate the presence of starch on the label.

Preservatives

Current legislation does not regulate the presence of preservatives in sausage. However, the CU TR “Safety requirements for food additives, flavorings and technological aids” contains a clause that sorbic and benzoic acids are not allowed in meat products for children. Parents often “equip” their children for school with a “Doctorskaya” sandwich. Therefore, Roskachestvo experts examined the sausage for the presence of preservatives. However, benzoic and sorbic acids were not found in it. By the way, about the product for which benzoic acid is mandatory, read .

Phosphates

Phosphates are stabilizers necessary for sausage production. In increased quantities they can have an effect on the body negative impact. However, in the studied sausage there were no excess amounts of phosphates.

Sodium nitrite

Also, there were no excesses in the content of sodium nitrite (a preservative and color fixative), which is mandatory for sausage. Read , why “Doctorskaya” is pink and how much you need to eat it to cause harm to the body.

Cellulose

Fiber is another moisture-retaining component. It can be used by manufacturers to increase product yield, reduce weight loss during heat treatment, improve structure, etc. Its presence in “Doctorskaya” is not prohibited by law, but the fact of the presence of fiber must be included in the labeling. Sausage producers did not take this into account "Yola", "Tomsky Pig Farm" And "Village Zelenoe": There is no fiber in the labeling of these products, but in fact there is.

"Traditional" underweight

And again the problem of underweight. No, no, and there is at least one manufacturer who deceives the buyer and sells him some air. As the results of the study showed, the manufacturer of the Doktorskaya sausage under the trademark "Velcom". According to the test results, the underweight was almost 17%: a loaf of Velcom sausage weighs 416.4 grams instead of 500 grams. Such deception is a violation of consumer rights.

Taste

As in other studies, the organoleptic evaluation of “Doctorskaya” took an important place. This examination was carried out, among other things, by certified organoleptics from the Federal Budgetary Institution “Test - St. Petersburg” in the laboratory.

As the study showed, it is not always the most delicious sausage- the most natural. The same thing happened with the Milk sausages. And since the main thing is naturalness, the assessment of organoleptics is given only for reference. Readers can see how the taste of “Doctorskaya” was rated by professionals and compare with their own assessment. Is your favorite sausage here?

*Sensory evaluation was carried out by certified sensory experts in the laboratory.