The most useful and harmful sausages are named. What sausage experts have recognized as dangerous

23 October 2018 08:54

Global Look Press

Roskachestvo control works. This was shown by repeated studies of the "Doctor's" sausage. The latest rating of Roskachestvo for sausages was published on the agency's website on October 23.

"Doctor's" sausage has already been in the focus of attention of Roskachestvo. In 2017, 30 brands of sausages were examined, now there are ten more. And the research was carried out at the numerous requests of consumers from all over Russia.

"Doctor's" sausage can be eaten safely

According to 70 indicators of quality and safety, "Doctor's" sausage was studied by Roskachestvo specialists: they checked it for antibiotics, extraneous ingredients, E. coli bacteria, studied its appearance and taste. Bottom line: nine brands not only meet all the requirements of the current safety and quality standards, but also the leading Roskachestvo standards.

Lovers of "Doktorskaya" can breathe out: all researched sausage is safe. It contains no heavy metals, radionuclides and genetically modified ingredients (GMOs). According to the results of research by Roskachestvo, the sausage is produced under sterile conditions: no microbiological violations were found.

What is added to the sausage?

The composition of the sausage is the most burning topic. It is believed that it can contain anything from paper and soy to cat meat. These are all myths, experts of Roskachestvo reassure. The "doctor's" sausage was checked for foreign materials - the DNA of sheep, horses, dogs, cats, corn and soybeans. In 2018, all samples sent for examination were successfully tested.

Cats and dogs have not inherited

According to the standards, the "Doctor's" sausages include meat of cattle and pork. Attention! 39 of the 40 brands of sausages examined are actually made from pork and beef. Only one trade mark "Yola" decided to save on beef, indicating it on the label, but forgetting to add it to the minced meat.

Otherwise, there are no deviations. The myth that manufacturers add soy to sausages has been debunked. Also, experts did not find in the "Doctor's" paper as well.

Savings that shouldn't be

Experts from Roskachestvo were looking for sausage and cheaper chicken in comparison with pork and beef. And they found it! Two reputable manufacturers decided to save money at once. The chicken was found in "Doktorskaya" from "Tsaritsyno" and "Egorievskaya". Chicken has been found from several other producers as well. But they did not use GOST, but technical specifications (TU). You cannot find fault with such manufacturers, but they also cannot claim the Quality Mark.

Doctorskaya will not be able to get treatment

In 2017, the producers of "Doctor's" sausage went too far with antibiotics. Exceeding the maximum permissible concentration for tetracycline was allowed by the "Provincial Meat Company". Traces of antibiotics were found in "medicinal" sausages in 16 other brands.

The past year has demonstrated the success of manufacturers. None of the studied brands violated the MPC. They will not be able to "be treated". And this despite the fact that the indicator is maximum acceptable levels(MRL) antibiotics for tetracycline for finished products from meat is 10 times tougher than the MRL for raw meat, said the deputy head of the executive committee of the National Meat Association Maxim Sinelnikova.

The problem of the presence of antibiotics in sausage at the level of error is, on the one hand, the problem of manufacturers finished product, who, during the control of the input raw materials, missed raw materials with residual traces of antibiotics, the expert explains. On the other hand, in slaughterhouses, there is sometimes insufficient control of antibiotic residues in slaughter products, and on livestock farms, control of feed for antibiotic content is insufficient. It is possible that antibiotics are abused on farms and used in violation of recommendations for use, said Maxim Sinelnikov.

What else can producers add to sausage? For example, carrageenan. It is needed to obtain the required minced meat consistency, when it itself lacks functional protein. According to GOST, this additive is prohibited, according to TU it is allowed, but it must be indicated in the labeling.

12 out of 40 sausage makers added carrageenan to minced meat without labeling it, with four of them participating in a new study. These are JSC Cherepovetsky Meat Processing Plant, Yola, Kuzbass Food Processing Plant and Cherkashin and Partner.

Glue minced meat, not flippers

Another popular additive, however, already approved by GOST. This is the starch that is used to "glue" the minced meat. In 2017, experts found starch in four brands of sausage, and in two cases it was not indicated in the composition. The good news: there were no starch lovers and connoisseurs among the participants in the new stage of the study.

Roskachestvo experts purposefully searched for preservatives and stabilizers in Doktorskaya sausage. There was no excess in either phosphates, preservatives or sodium nitrite in the sausage examined in 2018.

But at once in three "new" brands they found moisture-retaining fiber. These are the products of the companies "Yola", "Pig complex" Tomsky "and" Selo Zelonoe. "They added fiber to the sausage secretly: the manufacturers did not indicate it in the product labeling.

But what the newcomers of the 2018 audit cannot be blamed for is underweight. And this is also good news, considering that in 2017 there was one violator who "saved" on this too, or, more simply, weighed buyers.

Organoleptic evaluation has traditionally taken an important place in the study of sausage. Is "Doctor's" tasty? As the results of the study have shown, it is not always the most delicious sausage- the most natural.

Top 9 news

All investigated by experts of Roskachestvo "Doctor's" sausage was Russian production... In 2017, Doktorskaya was checked from Belgorod, Vladimir, Vologda, Leningrad, Moscow, Pskov, Saratov, Tver regions, the Republic of Mordovia, Stavropol Territory, Moscow and St. Petersburg. The sausages tested last year were supplemented by "Doktorskaya" from the Amur, Kemerovo, Sverdlovsk, Tomsk, Chelyabinsk regions, Mari El, Krasnodar and Perm regions.

The sausage of nine brands became the best: "Pit-Product", "Romkor", "Myasnov", "Agrocomplex", "Balakhonovsky meat-packing plant", "Snezhana", "Family sausages", "Okraina" and Tomsk "Tomarovsky meat-packing plant". trade marks have already received the Russian Quality Mark.

The best of the best

The highest quality sausage in Russia is produced in Moscow and St. Petersburg, Krasnodar Territory, Chelyabinsk and Saratov Regions, Stavropol Territory and Belgorod Region.

And in the top 4 entered "Doktorskaya" from "Meat-processing plant" Balakhonovsky ", doctoral" Snezhana ", sausage from" Okraina "and" Pit-Product ".

"Doktorskaya" from "Okraina" and the Balakhonovsky combine received the same points - 4.93 each. And five for taste characteristics... The difference between them is that a kilogram of the first sausage costs 626 rubles, and the second one costs 310 rubles.

Also fives for taste and 4.8 points in the complex assessment received "Doctor's" sausages from "Snezhana" and "Pit-Product". But there was not much variation in the price. "Snezhana" costs a little over 522 rubles, and "Doctor's" sausage from "Pit-Product" costs a little more than 576 rubles. The choice is yours!

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

STANDARD OF THE RUSSIAN QUALITY SYSTEM

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

Research "Doctor's" sausage has become one of the most popular among the 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 Roskachestvo mobile application with a request to research sausage 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 testing new brands by Doktorskaya.

Sausage: sterile product

Is What We Eat Safe? With regard to Doktorskaya, this question is especially acute. This is evidenced by the number of publications on the quality of "folk" sausage and the desire of consumers to see this particular study on the Roskachestvo portal. Let's not torment the fans of "Doctor's" for a long time. All researched sausage "Doktorskaya" is safe. No microbiological abnormalities were found in it. It also contains no heavy metals, radionuclides and genetically modified ingredients (GMOs).

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

Sausage "Doktorskaya" was named so because it was intended "for the sick who undermined their health as a result of the Civil War and tsarist despotism." It was developed by the employees of the Mikoyan plant by order of the People's Commissariat of Health. Initially, in the 30s of the last century, this sausage consisted of beef, pork, eggs, salt and milk. The recipe was unchanged until 1974 - then it was decided to add a little starch and flour to Doktorskaya. Now in sausage made according to GOST, let us say sodium nitrite and spices, and in sausage made according to TU - flavors, antioxidants, flavor and aroma enhancers.

"Doctor's" antibiotics

Again products of animal origin - and again antibiotics (see research broiler chickens). This time they were found in the products of 17 brands, that is, in almost half of the products studied. 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 the sausage of 16 brands did not exceed the norms, but trace amounts were revealed, indicating non-compliance with the terms of pre-slaughter aging or concentration. The manufacturers of these products 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 sausage under the brand name "Provincial Meat Company" the amount of the antibiotic of the tetracycline group is 1.5 times higher than the maximum allowable level.

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

In turn, in the sausage "Doktorskaya" under the TM "Vladimirsky standard" and "Rublevsky" there are trace amounts of antibiotics that are allowed in the product. Note that the sausages of these brands contained antibiotics in quantities exceeding the norms of TR CU.

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

- Traces of antibiotics at the level of inaccuracy were found in some tested product samples. On the one hand, this is a problem for manufacturers, who, while controlling the input raw materials, missed raw materials with residual traces of antibiotics. On the other hand, this problem is due to the fact that at slaughterhouses the remains of antibiotics in slaughter products are insufficiently controlled, at livestock enterprises there is insufficient control of feed for the content of antibiotics in them, or enterprises abuse antibiotics and use them in violation of recommendations for use.

- In this case, it is advisable for processing enterprises and suppliers of raw materials to establish deeper interaction to eliminate problems with raw materials. Today meat industry actively implements electronic veterinary certification, which ensures traceability and allows the manufacturing enterprise to receive exceptionally safe meat raw materials from suppliers. Mandatory e-veterinary certification is due to come into effect in 2018, and the introduction of traceability in businesses cannot be delayed. In addition, there is a problem in the current regulation, namely in the rationing of the maximum allowable levels (MRL) of antibiotics. For example, the MRL for tetracycline for finished meat products is 10 times tougher than the MRL for raw meat. In other words, when meat raw materials at the input control meet the established requirements, at the same time, when controlling 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 the indicators of the MRL.

Horse, soy, corn - what was found in the sausage?

What is the sausage made of? This question worries consumers. Around sausage, as well as around any other national product, there are many rumors. Therefore, experts examined Doktorskaya for the presence of extraneous genetic material (DNA from sheep, horses, dogs and cats, as well as corn and soybeans) and found out:

In sausage under the brand name "Novoaleksandrovskiy meat-packing plant" soy found. The manufacturer did not consider it necessary to notify the buyer with the help of marking. However, it is impossible to estimate the amount of soybeans - the method does not exist. It may not have been a large number of soybeans that got into products with spices.
Sausage under the brand name "Gorin product" contains corn. However, the quantities in which it was found do not reveal whether the corn was added to the product on purpose or accidentally. Therefore, this fact is not considered a violation, but the products of this TM will not be able to claim the Russian Quality Mark.
The situation is similar with trace amounts of horse DNA that were found in sausage. Klinsky.

For details on where the “alien” DNA comes from in meat products, read .

In addition to the extra genetic material, the experts looked to see if the sausage also contains the declared meat. In particular, they searched for the DNA of pigs and cattle. As a result, for the first time for research in the supposedly pork and beef "Doctor's", we did not find the declared beef at all! This is how the sausage maker deceived consumers "Yola"(Mari El). For the sake of fairness, it should be noted that the Yola sausage is one of the cheapest sausages in the study. Its purchase price was 190.08 rubles. for one kilogram.

Despite this, experts have identified many positive and even debunking facts about popular myths:

In most of the sausages examined, the experts found exactly the DNA that corresponded to the one declared in the meat (pig or cow). And in principle, despite the fact whether there are any additional ingredients, Pig and cow DNA is recorded in 39 out of 40 brands of sausage. The sausage is really made from meat.
Soybeans are found in only one of 40 brands. Thus, the myth of the widespread use of soy has not been confirmed.
No cellulose was found in any of the samples - there is no paper in Doktorskaya!
And the very 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 tested samples.

Our expert comments Maxim Sinelnikov:

- Research has shown that there is a problem of the so-called footprint. This is when in-depth analysis reveals ingredients not declared by the manufacturer on the label. Existing research methods have a very high sensitivity at the DNA level. These methods only say that there is a detection, but how much of an undeclared ingredient was found as a percentage of the product, such methods cannot say. It cannot be said unequivocally that the manufacturer is a violator, since, for example, carrageenan or starch could have entered 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 identified during the study. The legislation does not set thresholds for such cases, which automatically makes any manufacturer of processed products an infringer. This problem needs to be addressed in two ways. First, it is necessary to develop methods that allow you to establish the amount of an undeclared ingredient. 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 been implemented today for cases where the manufacturer did not use GMOs in the production of food products, but traces of GMOs may be contained. In this case, the content of 0.9% or less GMO in food products is an accidental or technically unavoidable impurity and such products do not belong to food products containing GMOs. Detection in the course of laboratory research of an ingredient not declared on the label in an amount below the threshold value will mean no violation. After changing the legislation, it will be possible to say unequivocally which manufacturer has met the requirement in good faith, and which one deliberately misleads 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 are 95% pure meat (!), Plus milk, eggs, salt, spices, who values his name and reputation, will he put some fractions of a percent of soybeans in order to strike a blow to his image? Of course not! But at present, the regulatory framework does not imply a clear distinction 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 ("yes / no" or "found / not found" result) is used, not a quantitative method (if found, then how many?), The sensitivity of the method is extremely high, almost two molecules are enough to determine the presence of ( a qualitative method - found). The National Union of Meat Processors considers it extremely necessary to legislatively regulate this issue.

For details on when it is unprofitable for manufacturers to falsify sausage, read.

Chicken question

According to the recommendations of GOST R 52196-2011, Doktorskaya sausage should be made from minced pork... Chicken meat should not be in it. However, it is cheaper, and as previously shown research of sausages "Dairy", some manufacturers take advantage of this.

So, in "Doktorskaya" under the trademarks "Egorievskaya" and "Tsaritsyno", made in accordance with GOST, chicken meat was found. In the sausage "Yegoryevskaya" - mechanically deboned poultry meat (fragments of bone, cartilage, muscle tissue), in the sausage "Tsaritsyno" - meat and fragments of poultry skin. Moreover, both manufacturers did not indicate poultry meat in the composition on the label. By doing so, they violated the consumer's right to reliable labeling. Information about the violation was sent to the supervisory authorities.

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

Among the sausages made according to TU, we will single out the product under the TM "Starodvorskie kolbasy". Besides fillet chicken breasts, contains animal protein. What is it - opened the analysis for histology. Doktorskaya's "Starodvorskie sausages" includes animal protein itself, as well as particles of bones and cartilage, poultry skin and fragments of the heart. Apparently, all this is also hidden under the phrase "animal protein". As mentioned above, the goods are manufactured according to TU, therefore, they are not officially a violator. That is it comes not only about availability chicken meat in the composition of sausage, but also on the content of offal and mechanically deboned meat in the sausage.

In the sausage TM "Atyashevo" (made from minced pork and beef), experts found parts of the heads, particles of mucous membranes and cartilage. By the way, fragments of bones and cartilage were also found by experts in the Atyashevo TM sausages. Only then it was also a 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 labeling.

What else is added to the sausage?

Carrageenan

Carrageenan is used to obtain the required consistency of minced meat when there is not enough functional protein in it. It forms the texture of the product. GOST, the presence of carrageenan is not allowed 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. it "JSC" Cherepovets meat processing plant ", "Blizhnye Gorki", "Velcom", "Vyazanka", "Gorin product", "Dmitrogorsk product", "Yola", "Kuzbass Food Processing Plant", Mikoyan, "Borodin's Meat House 1997", Cherkashin & Partner and Cherkizovo... These manufacturers have violated consumer rights to fair labeling. The regulatory and supervisory authorities were notified about this.

Starch

Some manufacturers can use starch to improve the consistency of the minced meat, its "sticking". In principle, it is permissible 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 sausages under trade marks told about the presence of starch "Vyazanka" and "Starodvorskie sausages"... On the mark "Doctoral" TM "Vologda Meat Processing Plant" no starch is specified, but experts found a starchy component here. The amounts found indicate that it most likely got into the spice product. Finally, a sausage maker "Gorin product" did not report the presence of starch on the label.

Preservatives

The current legislation does not standardize the presence of preservatives in sausages. However, in the TR CU "Requirements for the safety of food additives, flavorings and technological aids" there is a stipulation that sorbic and benzoic acids are not allowed in meat products for children. Parents often “equip” their children to school with a sandwich with Doktorskaya. Therefore, experts from Roskachestvo examined the sausage for the presence of preservatives. However, benzoic and sorbic acids were not found in it. By the way, about a product for which benzoic acid is required, read .

Phosphates

Phosphates are stabilizers necessary in the manufacture of sausage. In increased amounts, they can affect the body negative impact... However, there was no excess in the amount of phosphates in the sausage studied.

Sodium nitrite

Also, there was no excess in the content of sodium nitrite, which is mandatory for sausages (preservative and color fixative). Read , why "Doktorskaya" is pink and how much you need to eat to harm the body.

Cellulose

Fiber is another moisture-retaining ingredient. It can be used by manufacturers to increase product yield, reduce weight loss during heat treatment, improve structure, etc. Its presence in Doktorskaya is not prohibited by law, but the fact of the presence of fiber should be included in the label. Sausage manufacturers did not take this into account "Yola", "Pig complex" Tomsk " and "Village Green": 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, yes, and there is at least one manufacturer who deceives the buyer and sells him a little air. According to the results of the study, the manufacturer of the sausage "Doktorskaya" under the trademark "underweight" "Velcom"... According to the test results, the underweight was almost 17%: a loaf of Velcom sausage weighs 416.4 instead of 500 grams. Such deception is a violation of consumer rights.

Taste

As in other studies, an important place was taken by the organoleptic assessment of "Doctor's". This examination was carried out, among other things, by certified organoleptics from FBU "Test - St. Petersburg" in the laboratory.

Research has shown that not always the most delicious sausage is the most natural. The same thing happened with the Dairy sausages. And since the main thing is naturalness, the assessment of organoleptic properties is given only for reference. Readers can see how the professionals rated the taste of Doctorskaya and compare it with their own. Is there your favorite sausage?

* Evaluation of organoleptic properties was carried out by certified organoleptics in the laboratory.

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

STANDARD OF THE RUSSIAN QUALITY SYSTEM

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

Sausage: sterile product

"Doctor's" antibiotics

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

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

- Traces of antibiotics at the level of inaccuracy were found in some tested product samples. On the one hand, this is a problem for manufacturers, who, while controlling the input raw materials, missed raw materials with residual traces of antibiotics. On the other hand, this problem is due to the fact that at slaughterhouses the remains of antibiotics in slaughter products are insufficiently controlled, at livestock enterprises there is insufficient control of feed for the content of antibiotics in them, or enterprises abuse antibiotics and use them in violation of recommendations for use.

- In this case, it is advisable for processing enterprises and suppliers of raw materials to establish deeper interaction to eliminate problems with raw materials. Already today, the meat industry is actively introducing electronic veterinary certification, which ensures traceability and allows the manufacturing enterprise to receive exceptionally safe meat raw materials from suppliers. Mandatory e-veterinary certification is due to come into effect in 2018, and the introduction of traceability in businesses cannot be delayed. In addition, there is a problem in the current regulation, namely in the rationing of the maximum allowable levels (MRL) of antibiotics. For example, the MRL for tetracycline for finished meat products is 10 times tougher than the MRL for raw meat. In other words, when meat raw materials at the incoming inspection meet the established requirements, at the same time, when controlling finished products - sausages and sausages containing 60–80% of meat ingredients - the MRL may be exceeded. This problem has been repeatedly identified by the meat processing industry. To solve it, it will be necessary to make changes to the technical regulations and synchronize the indicators of the MRL.

Horse, soy, corn - what was found in the sausage?

In sausage under the brand name "Novoaleksandrovskiy meat-packing plant" soy found. The manufacturer did not consider it necessary to notify the buyer with the help of marking. However, it is impossible to estimate the amount of soybeans - the method does not exist. It may have been a small amount of soybeans that got into products with spices.
Sausage under the brand name "Gorin product" contains corn. However, the quantities in which it was found do not reveal whether the corn was added to the product on purpose or accidentally. Therefore, this fact is not considered a violation, but the products of this TM will not be able to claim the Russian Quality Mark.
The situation is similar with trace amounts of horse DNA that were found in sausage. Klinsky.

For details on where the “alien” DNA comes from in meat products, read .

Despite this, experts have identified many positive and even debunking facts about popular myths:

In most of the sausages examined, the experts found exactly the DNA that corresponded to the one declared in the meat (pig or cow). And in principle, regardless of whether there are any additional ingredients in the composition, the pig and cow DNA is recorded in 39 out of 40 brands of sausage. The sausage is really made from meat.
Soybeans are found in only one of 40 brands. Thus, the myth of the widespread use of soy has not been confirmed.
No cellulose was found in any of the samples - there is no paper in Doktorskaya!
And the very 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 tested samples.

Our expert comments Maxim Sinelnikov:

For details on when it is unprofitable for manufacturers to falsify sausage, read.

Chicken question

According to the recommendations of GOST R 52196-2011, Doktorskaya sausage should be made from minced pork and beef. Chicken meat should not be in it. However, it is cheaper, and as previously shown research of sausages "Dairy", some manufacturers take advantage of this.

Among the sausages made according to TU, we will single out the product under the TM "Starodvorskie kolbasy". In addition to chicken breast fillets, the composition contains animal protein. What is it - opened the analysis for histology. Doktorskaya's "Starodvorskie sausages" includes animal protein itself, as well as particles of bones and cartilage, poultry skin and fragments of the heart. Apparently, all this is also hidden under the phrase "animal protein". As mentioned above, the goods are manufactured according to TU, therefore, they are not officially a violator. That is, we are talking not only about the presence of chicken meat in the sausage, but also about the content of offal and mechanically deboned meat in the sausage.

What else is added to the sausage?

Carrageenan

Starch

Preservatives

The current legislation does not standardize the presence of preservatives in sausages. However, in the TR CU "Requirements for the safety of food additives, flavorings and technological aids" there is a clause that sorbic and benzoic acids are not allowed in meat products for children. Parents often “equip” their children to school with a sandwich with Doktorskaya. Therefore, experts from Roskachestvo examined the sausage for the presence of preservatives. However, benzoic and sorbic acids were not found in it. By the way, about a product for which benzoic acid is required, read .

Phosphates

Phosphates are stabilizers necessary in the manufacture of sausage. In increased quantities, they can have a negative effect on the body. However, there was no excess in the amount of phosphates in the sausage studied.

Sodium nitrite

Cellulose

"Traditional" underweight

Taste

* Evaluation of organoleptic properties was carried out by certified organoleptics in the laboratory.

What myths do not go around the "Doctor's" sausage. Roskachestvo undertook to carefully check the 40 most popular brands and make a rating of the highest quality (and vice versa) products.

One of the favorite products of the people is the "Doctor's" sausage. Today, a large number of trade marks are engaged in its release. But not every manufacturer strives to meet the standards of the Russian quality system.

Do all manufacturers boast of flawless adherence to the rules? The best answer to this question is an official study of the product by the Russian quality system. In total, 40 brands of the product sold in the Russian Federation took part in the study. Each of them was checked for the absence of substances prohibited by GOST. Both the appearance and taste of the delicacy were taken into account.

A bit of history

Doctor's sausage first appeared in 1936. She was presented as dietary product, designed to restore the health of citizens affected by the "Civil War and Tsarist Despotism." There was an idea to call the sausage "Stalinskaya", but the creators of the product were afraid to implement it.

Evolution of the composition

At first, the Doktorskaya's recipe contained only natural products: beef in well-defined proportions top grade, semi-fat pork, eggs and cow's milk... The composition changed for the first time in 1974, when only 2% flour or starch was allowed to be added to the sausage.

Of course, today the recipe has undergone significant changes. But every manufacturer similar product must be guided by standards certified by GOST.

We are talking about the indicators of GOST R 52196-2011 “Cooked sausage products. Technical conditions ". If a similar sausage product claims the Quality Mark, it must contain neither starch nor preservatives (we are talking about benzoic and sorbic acids), no antibiotics, no dyes (E102, E110, E124, E131, E132).

5 the best and worst sausages according to Roskachestvo

We present to your attention a selection of the 5 best and worst quality brands of products:

Table 1. Top 5 best brands by issue according to the results of research by Roskachestvo

Table 2. Top-5 anti-leaders - trade marks by issue according to the results of research by Roskachestvo

Each of the presented brands of beloved by many products deserves more detailed description... The ranking is presented in descending order of the score.

The best of the best

1st place: "Balakhonovsky Meat Processing Plant"

Laboratory tests recognized this product not only as meeting all legal requirements, but also declared it ahead of the standards of the Russian quality system.

The 20-centimeter sausages of the Balakhonov Meat Plant are the best Russian representatives of the "Doktorskaya" sausage. Experts make a decision on awarding the product with the Quality Mark.

The product, completely safe for the health of consumers, contains optimal amount proteins, fats and moisture. The product is sufficiently cooked, prepared without preservatives and dyes, starch and carrageenan. Weight corresponds to that indicated on the package. Carrageenan is a gelling agent also known as food additive E-407.

2nd place: "Outskirts"

15 cm sausages are recognized as an absolutely safe product. This brand has already been awarded the Russian Quality Mark.

With good cooking, the product contains a sufficient amount of protein and fat mass. There are no preservatives or dyes in Okraina. The same taboo is imposed in production on starch and carrageenan. And the actual weight and the weight indicated on the package really coincide.

3rd place: "Pit product"

It is the same length as the previous leader. High quality ensure compliance with all production standards:

absolute safety of the goods;
absence of antibiotics, radionuclides and other dangerous elements hazardous to health;
there are no traces of either pathogenic microorganisms or various bacteria.

However, there are already permitted nutritional supplements type E.

4th place: "Snezhana"

The researchers were pleased with the results of the study of sixteen-centimeter loaves of this brand. The product is recognized as absolutely safe: there are no elements in it that negatively affect the health of consumers.

Proteins and fats are present in sufficient quantities. Good cooking was achieved without the use of starch or other gelling agents. Manufacturers have dispensed with preservatives and dyes in the manufacture of the product. Snezhana can also apply for the RF Quality Mark.

Perhaps, the contender owes his place in the top 5 leaders to the dextrose, acidity regulators, and flavor enhancers.

5th place: Myasnov

The product is longer than others in its length - "Myasnovskie doctor's" loaves are 27.5 cm in length. The manufacturer not only worried about the complete safety of the proposal, but also laid in it the optimal ratio of the protein-fat component.

An excellent result was obtained without the addition of preservatives and dyes. It was also decided to abandon the gelling component. All information on the package is correct.

The sausage is well cooked. Sugar is used as a flavor enhancer, nutmeg and salt. As an antioxidant - ascorbic acid.

TOP-5 of the worst "Doctor's" sausages: "leaders" from the end

5th place: "Vyazanka"

The Vyazanka product tops the top 5 of the worst brands of the selected sausage. By outward appearance"Vyazanka" represents 16-centimeter straight loaves.

Researchers have highlighted its merits:

no dyes or preservatives;
the weight corresponds to that indicated on the package;
there were no pathogenic microorganisms and E. coli bacteria;
the manufacturer is not trying to save on raw materials (phosphate content is normal).

Disadvantages identified:

there are residues of antibiotics (a representative of the tetracycline group - doxycycline);
energy value does not correspond to the declared one;
the marking was found to be unreliable.

4th place: Atyashevo

Atyashevo Premium is also presented in 16 cm straight loaves.

Among the pluses:

no dyes or preservatives added;
good cooked sausage;
lack of starch and carrageenan;
the weight is the same as indicated by the manufacturer.

there are residues of antibiotics;
the energy value does not correspond;
the marking is not reliable.

3rd place: Egorievskaya

Egoryevskaya "Doktorskaya" - these are 15-centimeter elongated bars. The composition is not very different from the previous samples. There is allowable doses food chemistry.

The advantages and disadvantages of this sausage are absolutely consistent with the previous trademark reviewed. But the remarks about the inaccuracy of the marking are different: during the study, poultry meat was found in the composition.

2nd place: "Velcom"

"Velcom" is much smaller than the previous representatives of "Doktorskaya" - it is only 11.5 cm in length. In addition to meat, it contains solid substitutes and emulsifiers - even egg melange replaces an analogue of natural.

There are only two advantages:

no preservatives or dyes;
good cooking.

But there are much more disadvantages:

inaccurate marking;
antibiotic trail (penicillin is substandard);
the energy value differs from the declared one;
also does not correspond to the net (416.4 g instead of the declared 500 g).

1st place: the leader of anti-trends - "Gubernskaya Meat Company GMK"

The check revealed only shortcomings:

antibiotics in the composition;
the energy value is not equal to the declared one.

16-centimeter trademark sausages are products that Roskachestvo does not recommend for consumption!

And now - debriefing:

There are no elements hazardous to health - heavy metals, nitrites and radionuclides. But the norms for the content of antibiotics - oxytetracycline, sulfamethazine and trimetroprim - are exceeded by one and a half times more than the norm.
The packaging contains less protein than it actually is. At the same time, the fat is much higher than that indicated.

What is the bottom line

Good news: all brands of sausages do not contain heavy metals, radionuclides or GMOs.

All products are cooked. This means that there is no threat of intestinal disorders.

Antibiotics were found in 17 samples. There is an excess in only one sample, but any presence of drugs indicates poor control of animal nutrition at the factories.

This fact is reflected in the plot:

Now about the presence of extraneous genetic materials:

Gorin Product contains corn, Klinsky - horse DNA, Novoaleksandrovsky Meat Processing Plant - soy;
Yola has no beef;
debunked the myths about paper and feline-canine DNA in sausage.

But the main problem lies elsewhere. To date, the legislation does not provide for threshold values for such studies. This means that the manufacturer of the processed product does not qualify as an infringer.

Only after the appropriate amendments are made, it can be stated unequivocally: this one conscientiously feeds the citizens, and the other is misleading. But the latter is already a serious statement of violation of the law.

Was purchased and sent for examination 33 names of cooked-smoked and semi-smoked sausages popular brands. Almost all purchased samples are positioned as made in accordance with GOST. Products labeled in this way evoke consumer confidence, but are high quality requirements met in practice?

The study involved sausages "Moskovskaya", "Krakovskaya", "Odesskaya", "Cervelat", "Sudzhuk", produced under the brands "Velkom", "Dymov", "Ostankino", "Eremkina T. P.", "Myasnov "," Setun "," Mikoyan "," Cherkizovsky "," Myasnitsky Ryad "," Remit "," Reserved Products "," Metatr "," Blizhnye Gorki "," Malakhovsky "," Naro-Fominsky Meat Processing Plant "," Egorievskaya sausage and gastronomic factory named after K. Yu. Afanasyeva, Bakhrushin, Ramen, AMK, Ekol, Mortadel, Rublevsky, Okraina, Snezhana, Klinsky Meat Processing Plant.

Semi-smoked sausages in the manufacturing process after roasting and cooking are subjected to additional hot smoking and drying. The current standard for semi-smoked sausages isGOST 31785-2012.
Cooked-smoked sausages in the manufacturing process after the first smoking and boiling are subjected to a second smoking. The current standard for boiled smoked sausages- GOST R 55455-2013.

Most of the sausages are made according to GOST. Six out of 33 are made according to TU, but their names are extremely similar to well-known trademarks, so we compared them with GOST and their composition.

The examination was carried out according to a test program, including histological analysis and determination of a whole complex of physicochemical and microbiological indicators of quality, safety and nutritional value samples. Upon revealing the facts of falsification, further tests of the samples were not carried out.

The results are not encouraging. Violations were found in almost every sample. 25 sausages were recognized as counterfeit, and other violations were found in 7 more.

What's inside? Starch and paper!

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

Collagen, aka collagen protein, is a cheap meat substitute. It is obtained from tendons, bones, cartilage (waste from the processing of animal raw materials). It is not uncommon for manufacturers to disguise collagen on the label with the euphemism "animal protein". Moreover, 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 for building tissues in our body and synthesizing the necessary enzymes. It is much cheaper than meat, and many manufacturers cannot resist the temptation to add it to sausages to save on production costs. However, the systematic consumption of foods containing collagen protein is harmful, as it poses a threat of nutritional imbalance and even protein starvation.- tells Andrey Mosov, head of the expert area of NP Roskontrol, doctor. - Soy-it is a cheap alternative to meat, absolutely adequate in terms of nutritional value, a substitute for it. Adequate in nutritional value but not in price. Soy protein is several times cheaper than meat, so there is a consumer deception here, which is primarily economically motivated. And violation of consumer rights, who should know the actual composition of the product».

How much protein is in sausage?

Eleven samples that passed the histological examination with flying colors were tested by experts for protein content. Research has shown that mass fraction protein is the most important indicator for meat products, in some cooked-smoked and semi-smoked sausages, there is much less than the lower limit established by GOST for given view sausages. This content does not correspond to the nutritional information indicated in the label.

Protein mass fraction below the minimum allowable for this type of sausage VALUES- in cervelates of such brands as Snezhana, Myasnoy Dom Borodin and Rublevsky, and in Moskovskaya sausage from Okraina.

Of course, this is, firstly, a fake - in the sausage less meat than stipulated by GOST - the manufacturer obviously saved money here. Secondly, the consumer, buying such a product, will receive less protein. These samples were also included in the Roskontrol "black list".

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

Just add water!

The easiest way for a manufacturer to save money is to “pump” the sausage with water. An excess of moisture, especially with humectants such as carrageenan and phosphates present in the composition and a low protein content, clearly indicates a fake.

Too much water turned out to be in the same sausages in which research revealed a lack of protein. Have In some samples, the moisture content is one third higher than the permissible standard!

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

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

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

There are also phosphates in the Setun sausage, the Servelat Kremlevsky, Mikoyan, and in the Moskovia sausage, Myasnov, manufactured according to the Moskovskaya TU - however, their manufacturers honestly wrote about this in the labeling. At the same time, in the tested sample of Myasnov sausage, the content of phosphates slightly exceeded the allowable for products with added phosphates, which is why this sausage was included in the list of goods with comments.

The addition of phosphates saves on raw meat. However, phosphates when ingested with food large quantities can cause disorders of 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, inspires consumer confidence. Meanwhile, there was no regular quality control either. Unscrupulous manufacturers manipulate this, and at the same time their products do not meet the declared standard.

According to the standards, natural meat should be used in the composition of sausages made in accordance with GOST. It is not allowed to use: soy protein, poultry, carrageenan, gums, vegetable fiber, phosphates, emulsifiers and stabilizers, dyes, preservatives. As part of semi-smoked sausages rit 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 falsification.

All of the listed additives can be used in sausages according to TU, except for preservatives (they are allowed to be used only for surface treatment), 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 the sausage. The standard is established by GOST. But manufacturers sometimes ignore the requirements of GOST, because salt is a cheap preservative that contributes to a longer and safer storage sausages... In some sausages, there is so much salt that it is enough to eat only 70-80 grams of the product to cover daily requirement human in sodium.