IMPROVEMENT OF UNCOOKED SMOKED SAUSAGE TECHNOLOGY
It was established that uncooked smoked sausage technology involving setting, smoking of sausages, their slight freezing to a temperature in the center of a sausage minus 1.7 oC and slicing with their subsequent drying allows to shorten a technological process to 12 days in comparison with conventional technology, which duration is 25-30 days. With that, the water activity value that gives evidence of microbiological safety of uncooked smoked sausages does not exceed the value in the control samples.