Vol. 4 No. 76 (2021): “AgriScience and Technology” scientifi
ISSN 2579-2822
2023; 410–413
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The Effect of Liquid Smoke on the Quality of Uncooked Smoked Sausages

A.L. Dashtoyan*, Eduard BALAYAN, S.A. Mirzabekyan

Armenian National Agrarian University · ATENK LLC

Received: 2025-01-07 · Published: 2023-08-23

© 2023 The Author(s) and the original publisher.

CC BY-NC 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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Originally published in Vol. 4 No. 76 (2021): “AgriScience and Technology” scientifi, 2023 — https://doi.org/10.52276/25792822-2021.4-410.

Original title
The Effect of Liquid Smoke on the Quality of Uncooked Smoked Sausages
Authors
A.L. Dashtoyan, Eduard BALAYAN, S.A. Mirzabekyan
Source journal
Vol. 4 No. 76 (2021): “AgriScience and Technology” scientifi
Published
2023-08-23
Licence
Creative Commons Attribution-NonCommercial 4.0 International
Original
https://doi.org/10.52276/25792822-2021.4-410

Abstract

Meat products are highly nutritious, shelf stable and widely consumed food products. Today, a wide range of meat products is produced in the Republic of Armenia, which differ from each other in terms of quantity and variety of raw materials, additives, heat treatment, as well as in storage and packaging conditions. The aim of the scientific work is to reveal the threats caused upon the use of different smoking methods in the production of uncooked smoked sausages in the meat industry and to study their quality indicators.
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