EFFECT OF THE PLANT EXTRACT ON THE FORMATION OF MAIN SENSORY CHARACTERISTICS OF DRY SAUSAGES
The usage of extract from herb in the manufacture of dry sausage has a positive effect on the formation of flavor, taste and color of products and allows obtaining meat products with high sensory characteristics. The article presents results of investigation of qualitative and quantitative composition of the volatile components of the sausages, which was carried out by the method of gas chromatography, and integrated color characteristics.