The rational procedure for utilization of hot pork carcasse in culinary meat and finely comminuted sausages was suggested. The positive manufacturing, qualitative and economic results were obtained.
In semi-technical conditions sausages were produced as well as cured and smoked hams and loins. There were found no significant differences in chemical composition of sausages from pre-rigor and chilled meat. Two groups of experimental sausages (fine and coarse comminution grade) were superior to those from chilled meat in respect to finał yield and organoleptic quality. Microorganism number found in experimental and control sausages did not exceed the industrial standards. Production of pre-rigor meat sausages consumed over twice less time than the traditional technology. In the case of products produced from intact muscles no satisfactory results were obtained. Experimental cured and smoked hams and Ioins were tougher, too succulent and not uniform in colour.