INFLUENCE OF PRESERVATION METHODS ON THE QUALITY OF ARTISANAL MEAT PRODUCTS: A LITERATURE REVIEW OF CHEMICAL AND SENSORY PROPERTIES

Abstract

Artisanal sausages are meat products of significant economic, cultural, and gastronomic importance, whose quality is directly related to the preservation methods employed during processing and storage. This study aims to analyze the influence of preservation methods on the quality of artisanal sausages, focusing on their chemical and sensory properties. This is an applied, qualitative, and descriptive study developed through an integrative literature review. Data were collected from books, scientific articles, dissertations, theses, technical documents, and national and international legislation published between 2017 and 2026, obtained from scientific databases and institutional repositories. The findings demonstrate that preservation methods such as refrigeration, freezing, curing, smoking, fermentation, the use of additives, active packaging, and hurdle technology significantly influence the physicochemical, microbiological, and sensory stability of artisanal sausages. The proper application of these technologies contributes to deterioration control, extends shelf life, and helps maintain color, aroma, flavor, and texture, which are essential attributes for consumer acceptance. It is concluded that the adoption of preservation strategies associated with good manufacturing practices and current sanitary regulations is fundamental to ensuring the production of safe, stable, and high-quality artisanal sausages.