Аңдатпа
In this study, a comprehensive analysis of four samples of sausage products produced in Uralsk was conducted. Product quality assessment included organoleptic, physicochemical, microbiological, and molecular genetic methods. Organoleptic testing showed that all samples met the established standards for appearance, consistency, taste, and aroma, which is important for consumer perception. Physical and chemical analyses confirmed that the products comply with regulatory requirements for moisture, protein, fat, salt, and additive content, which indicates the technological soundness of the production processes. Microbiological studies showed the absence of pathogenic microorganisms such as Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli, confirming the high level of sanitary hygiene in production and compliance with heat treatment temperature regimes. An additional starch test revealed its presence in several samples, indicating the possible use of starch in the product formulation. The multiplex PCR method used to identify the species composition of meat showed high accuracy in confirming the declared composition. In most samples, the PCR profiles matched the labeling, but soy was detected in one sample, which was not declared on the packaging. This highlights the importance of molecular control to ensure accurate labeling and to prevent potential allergic reactions in consumers. The overall conclusion of the study confirms that all analyzed sausage samples meet the quality and safety requirements for consumption. The results demonstrate the importance of comprehensive product quality assessment, including traditional methods and molecular genetic testing, to ensure production transparency and consumer protection.