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On the grounds of data available from literature, we observed a high degree   of variations in the values of numerous physical-chemical quality parameters   of fermented sausages, so that we set as the objective of our investigations   to carry out comprehensive examinations of selected chemical quality   parameters (total protein content, relative protein content of connective   tissue, and humidity in ten different products that belong to the group of   fermented dry sausages). The other objective was to compare the values   obtained in our investigations with the reference values envisaged under the   Regulations on quality and other requirements for meat products (SCG Official   Gazette, No. 33/2004) and to determine the percent of products that are found   incompatible and the reasons for that. We used two standard reference   chemical methods – the determination of nitrogen and moisture contents (SRPS   ISO 937:1992 and SRPS ISO 1442:1998), as well as a modification of method   M050 for the determination of hydroxyproline content. We can conclude on the   grounds of the results of our investigations that out of the representative   number of examined samples (n = 156), originating from 10 different products   from the group of fermented dry sausages, 51 samples (32.7%) did not meet the   requirements prescribed under the Regulations on quality and other   requirements for meat products. Among the rejected samples, the reason for   the incompatibility of 40 samples (25.6%) was a a higher level of RPCCT, and   18 samples (11.5%) had a higher moisture content than permitted. None of the   total number of examined samples had a content of total proteins lower than   the one prescribed under Regulations

Examinations of certain chemical characteristics of fermented dry sausage quality parameters