FIELD: meat industry. SUBSTANCE: method involves introducing preservative directly into farce during cutting procedure, with preservative being mixture of ethereal oils of thyme, winter savory, lavender, brandy mint and fatty oil released from garden sage seeds. Components are used in predetermined ratio. Method allows shelf time of sausages kept in natural casings to be increased to 7 days and in artificial permeable casings up to 8 days. EFFECT: improved quality and increased storage life owing to suppressed development of residual microflora. 2 tbl, 2 ex
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