Abstract
The purpose of the study was to test the original technology of the semi-smoked sausages production adding goji berries at different concentrations, and to assess the technological risks in the production of sausages. The prepared samples were analyzed for the content of particulate matter and water using hydrological methods. All experimental samples were recorded with a decrease in water activity. A new technology for the production of semi-smoked sausage adding goji berries to sausage meat is proposed. The addition of goji berries provides solidity to the sausage samples, as well as better organoleptic and structural-chemical properties compared to the control.