The purpose of this performed research was to establish the influence of the usage proportion of vegetal protein supplements on the microbiological quality indicators of compositions meant for filling in the manufacture of one semi-smoked sausage assortment. Microbiological analyses were performed on the composition samples manufactured in three technological variants (for each case was used one processing recipe): using the manufacture technology without protein supplements (recipe A), with 3% vegetal protein supplements (recipe B) and 5% vegetal protein supplements (recipe C), where one part of animal raw material (meat, bacon) had been replaced with vegetal protein supplements (recipe B and C). The hygienic quality of the compositions was influenced both by the microbiological load and the usage proportion of the protein supplements in the manufacture technological recipes.
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