Dry heat treated meat product Vysočina

The Vysočina sausage belongs to the category of dry heat treated meat products. The Czech legislation lays down qualitative requirements for this product, including a minimum content of pure muscle protein and a maximum content of fat. This study presents an analysis of 20 samples of Vysočina sausage from four different producers. Five different batches from each producer were tested. No cases were found in which the maximum limit for the content of fat was exceeded. The minimum content of pure muscle protein was not observed in one sample. Six samples failed to meet the maximum water activity value for dry heated meat products. The sodium chloride content ranged from 2.3 to 3.2%. Statistically significant correlations were found between the salt content and selected sensory parameters.