Investigation of the Effect of Food Dyes of Natural Origin on the Physico-Chemical Properties of Cooked Sausages

Abstract

"Presented technology for nutrient food dyes model samples of cooked meat products with the introduction of extracts from currants, grapes and cherries; investigated the biochemical composition of the model samples, determined the content of trace elements and vitamins, and presents the results of the organoleptic analysis of the meat products."