A COMPLEX CRITERION AS A METHOD OF THE COMPARATIVE ASSESSMENT OF SAUSAGE STABILITY TO OXIDATIVE SPOILAGE
The paper presents the results of the investigation of the oxidative changes in fats upon production of semi-smoked sausages packed in the MGA conditions at the different stages of storage before and after opening the package. With the aim of the comparative assessment of sausage stability to oxidative spoilage, a complex criterion was developed.