An expert revealed to Russians what the popular “Doctor’s” sausage should really taste like.
The head of the research and development department of the Cherkizovo Group emphasized that the product must contain at least 60% meat.
Armen Poghosyan voiced this opinion in a comment to RIA Novosti .
He recalled that GOST 33673-2015 regulates the composition of sausage products. And, according to the standard, products classified as class A must contain at least 60% muscle tissue.
This class includes the sausage "Doctor's", as well as other popular types "Lyubitelskaya", "Telyachya" and others.
At the same time, the sausages "Molochnaya" or "Russkaya" already belong to category B. Consequently, a product manufactured according to GOST should contain less meat, but still not less than 40%.
The expert also listed acceptable additives for meat products:
- sodium nitrite, which is responsible for the color and preservation of sausages;
- sodium phosphate used as an acidity regulator;
- egg melange, starch and other products used to form the mass.
