and once again, control. this is exactly how one can describe the work of scientists within the walls of the laboratory of the institute of meat and dairy industryere checked according to all existing quality assessment criteria. requirements for raw materials are regulated in our country by technical regulations of the eurasian economic union, technical regulations twenty-one on the safety of food products, technical regulations thirty-four on the safety of meat and meat products, as well. a number of sanitary rules and regulations, which establish both the requirements for production processes and the quality requirements for the safety of the food products that will be presented today in our stores the raw materials themselves, which are used for production in a variety of ways, are pork, beef, poultry, and even turkey meat, as well as rabbit meat. now in the republic we have a program for the development of sheep breeding, and the institute... is working towards - creating - a wide line of products from lamb, from lamb using lamb, so today these raw materials may not be entirely traditional for the republic today, but they are is actively in

the recipes used by the factories are developed within the walls of the institute of meat and dairy industryh elena anatolyevna is our guest today. hello. hello. let's talk to you about the technology for creating sausage, of course, in a scientific sense, something that is close to you. where does work even begin? am i right i understand, creating a recipe? the very first stage is the development and testing of the recipe; this is a very large and capacious stage of work. the component composition is selected, the raw materials are determined, its quality indicators are studied, and how much of this component raw material must be put into the product in order to obtain a product of a given quality, because the product is developed for a specific target audience, and of course, for requests, each target audience has its own requirements, for baby food - this is one thing, for teenagers - this is another, for adults - this is the third, for athletes, that is, depending on what kind of product we are creating, we further study the relationships in the product, how they influence each other, th