The most responsible housewives argue among themselves about whether to buy such a product as sausage for the family table, because there is an opinion that sausages are more likely to litter the body than to be beneficial. However, in fact, it turns out that according to some indicators, it is a useful product for our body.

The fact is that the products consist of minced meat and other components that not only make the sausage sausage. But they are also the subject of suspicion on the part of buyers for harm to the body. Any meat product is primarily a source of animal proteins, and sausage is no exception in this regard. However, many people have a question. If the sausage is made from meat, then why does it have such a nice pink color? After all, boiled meat has a gray or maroon hue, but certainly not a festive pink. The answer is simple - an appetizing shade is provided by an additive - sodium nitrite. By the way, if the manufacturer maintains the norms of the percentage of additives, then such a product is not harmful. Moreover, high-quality sausage is better absorbed by the body, because it has a balanced composition.

Additives

As for other additives, vegetable protein and starch are also often used in the production. The latter, by the way, contributes to the prevention of cancer, however, its content should not exceed five percent, otherwise the sausage acquires a “papery” taste. This suggests that it is still better to choose products from reputable manufacturers. And it’s easy to check the starch content in the sausage: cut off a circle and roll it up with a tube, if it doesn’t break, it means that the starch is contained there within the permissible range.

What does the name say?

Well, the last thing I would like to say is the names of sausages. If you prefer traditional ones, such as "Doctor", "Russian", "Amateur", "Veal" and some others, then be sure that they are made taking into account GOST, therefore they correspond to the quality level. As for the shelf life, as a standard (in the store) boiled sausage can be stored for up to forty-five days (if in an artificial casing) and up to 5 days in a natural one. But when stored at home in the refrigerator, this period of course is reduced.

Boiled-smoked sausages are made according to the following technology: they are first boiled and then smoked, but unlike boiled sausages, they contain more spices and may contain meat pieces. They contain more protein. But raw-smoked sausages are not subjected to heat treatment. As a rule, they have more fat in their composition. A feature of the cooking technology is that the meat is practically dehydrated, and the ripening period lasts up to forty days.