Development of the Draft Standard “Fermented Meat” and Justification of Standardized Quality Indicators

Abstract

The growing demand for fermented meat products and the expansion of craft meat processing in Ukraine highlight the need to establish a modern regulatory framework that ensures product safety, consistent quality, and market competitiveness. 
The absence of specific national standards for fermented meat complicates quality control, technological traceability, and alignment with international market 
requirements. The aim of the study is to develop a draft standard «Fermented Meat. Technical Specifications» and to scientifically substantiate a system of standardized quality and safety indicators in accordance with international and European 
requirements. The research was based on a normative and comparative analysis of national and international standards (DSTU, ISO, EN, Codex Alimentarius), expert 
evaluation methods, a systemic approach to the development of technical specifications, and statistical generalization of physicochemical and microbiological 
parameters of fermented meat products. Optimal limits for key technological parameters—active acidity, moisture, protein, salt content, and microbiological purity –
were determined and harmonized with ISO 21527, ISO 8586, and ISO 23854. A structured draft of the technical specifications, including the scope, technical requirements, control methods, acceptance rules, transportation conditions, and 
manufacturer guarantees. The proposed draft standard can serve as a foundational document for the national standardization of fermented meat products in Ukraine. Its implementation will contribute to the harmonization of Ukrainian and international 
standards, enhance production control efficiency, expand export potential, and strengthen consumer confidence in domestic products