The effect of three different carbonate preparations BTC, OPREN and QTR on the rheologic properties and quality of meat batter and comminuted sausages was studied. Meat batters and the manufactured comminuted sausages were used as experimental material. Carbonate preparations were added to the batters according to the instructions of the producers. Sausage batters were analysed 4 to 5 hrs and the sausages 24 hrs after their production. Carbonate preparations added during meat chopping operation were found to increase pH value and decrease thermal drip in the batter whereas sausage texture and sensory quality were not worsened in comparison with the control sausage. Carbonate additives increased considerably the yield of finished products. The experimental findings demonstrated that the examined carbonate preparations may be used in the commercial production of comminuted sausages.
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