摘要：This research paper presents the results of chemical (moisture, fat, protein, salt, nitrite, starch) and sensory characteristics of ten different types of raw-dry sausages, purchased on the market from Dambovi.a County. The results of analysis were compared with the values from Technical Standards Branch and Romanian Meat Industry Company. The moisture content of the evaluated assortments ranged from 33.5% and 46.8%, the maximum value is 35%, one assortment (sample 5) has fulfilled the accepted condition. The fat content of the analyzed samples was within the 21.77% and 37.8%, maximum value is 45% and protein content varied between 16.23% and 22.8%, compared to the minimum allowed of 18%. An assortment of raw-dried sausages analyzed (sample 5) recorded a value of 16.23%, below the minimum allowed. Salt content in the sausages analyzed varieties ranged between 3.03% and 3.97%, compared with maximum value of 5%, all sorts presenting accepted values. Nitrite content was between 0.01% and 1.4%, the maximum permissible value being of 7mg/100g. Raw-dry sausages were analyzed on a sensory level scoring 20 points, with penalty points. All sorts were scored in the range of 19.4 to 20 points, grades awarded being ''excellent" and "very good'', according to current regulations
