DEVELOPMENT OF APPARATUSES FOR CHICKEN SAUSAGE PRODUCTION AND INORGANIC SUBSTANCE TECHNOLOGIES

The production of chicken sausages is an ever-popular alternative to traditional sausages that has seen numerous advancements over time. The purpose of this review is to cover the processes that go into producing chicken sausages and the importance of specific fat-to-lean ratios, along with the type of binders and preservatives (sodium nitrite) used. It examines the equipment used for the product, such as grinders and ovens, as well as the significance of stainless steel, an edible material used in food production equipment. The review discusses the recent advancements in food technology for sausages (sodium and nitrite reduction) and the importance of food preservation. These innovations led to the design and implementation of a hybrid production system that has resulted in a more than 25% increase in production volume, higher product quality, and reduced waste. The review encourages further exploration of natural preservation systems that are less harmful to the environment, and of the balance between natural and synthetic ingredients, which provide ideal food safety, product longevity, and sustainability in the production of chicken sausage.