The ODECU evaluates the nutritional quality of sausages using a DNA analysis technique. Through genetic analysis, various breaches of the Food Sanitary Regulations were detected, especially in the composition of the products.
In Chile, according to data published by the National Association of Cecinas Industrialists (ANIC) the annual production of sausages in 2021 exceeded 96 million kilos, where ‘Viennese’ and ‘fat’ are included.
Along with this, in 2018, an article from BioBioChile stated that the per capita consumption of Viennese in Chile is 16 kilos o 16 packs of 20 units per person.
This high consumption by Chileans shows that sausages represent an important product in the daily diet.
This is why the Organization of consumers and users (CLOTHES) decided to carry out a study that evaluated the nutritional quality of sausages and viennese available in the national market.
A total of 11 samples were tested.
There, the degree of compliance with the mandatory labeling requirements, nutritional, microbiological analysis and a comparison of compliance with the purchase price.
In addition, a genetic analysis was performed to identify through DNA the type of meat species used in the preparation of the sausages.
Es first time in Chile that a consumer organization performs this type of analysis.
ODECU analysis
From the results obtained, It is important to mention that only one sample complies with all the aspects evaluated.
On the other hand, the remaining 10 samples present one or more ‘non-compliances’ regarding the mandatory requirements to report on their labeling.
The remaining 6 samples, equivalent to 55%, present one or more breaches in their composition and/or labeling.
The detected deficiencies correspond to: content of an unlabelled ingredient; labeling of an ingredient that they do not contain and/or failure to label their ingredients.
Genetic analysis of sausages and viennese
Through genetic analysis various breaches of the regulation were detected by the composition of the products.
In detail, according to DNA analysis, the sausages Traditional FP, although they label to be manufactured with chicken and pork meat, yielded 36% meat of them, the one that is not labeled.
Meanwhile, the brand Traditional Mountain, labeled to be made with beef chicken And Pig, turned out to have no pork and contain 15% beef them, not labeled either.
Another case is the Leader Southern Sausage, that declares to be made with beef chicken And Pig, but that 5% meat was found bovine Not declared on the label.
Irregularities were also found in the brand Grandpa’s Recipe, Southern Sausage. Although they claim to be made primarily of bovine and subsequently pork, the analysis showed that it is a 85% pork, 11% beef and 4% turkey, the latter not declared.
Finally, the Premium Sausages from Grandfather’s Recipe, that declare to be manufactured mainly with beef pork, and then bovine, it was 86% pork, 12% undeclared turkey and only 2% beef.
In other results, the brand Grandfather’s Recipe, in its version sausage Sureña does not comply with the amount of total fat labeled.
You can read the full report below: