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An experiment by a pathologist from the Sofia University of Medicine showed that the sausages found on the market in our country contain unsuspected ingredients, which, however, are certainly not harmful to health, say experts in food technology.
According to the analysis, in addition to meat, sausages contain cartilage, nerve fibers, plant cells and seeds. This is part of an exercise for histology students. The author highlighted that this case is a morphological study, which by itself is not enough to evaluate the nutritional value of sausages. We need both chemical and toxicological.
Long-time producer Teodor Yankov told BTV that chicken prawns are often used in pork sausages – chicken skins, as well as trimmings and substitutes – salt, spices, and possibly allowed as standard preservatives. In no way should any type of emulsion be present in the sausages, do not use milk fibers or proteins ”.
Yankov also appealed with a law to make a distinction in store windows, between these delicacies, whose content is entirely meat, and imitation products.
The Meat Processors Association declined to comment on the issue, arguing that the study was not an official scientific opinion.
According to Prof. Dr. Stefan Dragoev, corresponding member of the Bulgarian Academy of Sciences and professor at the University of Food Technology in Plovdiv, it is natural to find such particles in the homogeneous mixture of sausages. He explained that the remains of the skin, for example, did not mean that the chorizo was not meat, but he assured that they were not dangerous to our health: “The bacon used is steamed pork. They are extracted through the skins. With such large volumes, the cuticle particles can always remain in the oily raw materials used. For me, this is speculation, “said Professor Dragoev.
In our country, sausages are the most consumed among sausages. According to industry data, between 80 and 120 tons are sold per day. Its price varies between BGN 4 and 9 per kilogram.
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