Comparative assessment of the quality of boiled sausages

The article presents the results of a comparative assessment of the quality of the well-known traditional boiled sausage “Doktorskaya”, produced in Russia and developed according to the interstate standard of 2019, and boiled sausage “Doktorskaya with butter”, produced in the Republic of Belarus and developed according to the Belarusian Technical Specifi cations. Inconsistencies in the indication of nutritional value data were identified in both tested samples. When making calculations, manufacturers do not use actual data on the content of proteins and fats, but the requirements for quality indicators or theoretical data.