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The quality of meat and meat products is an extensive range of properties that characterize the nutritional and biological value of food and product characteristics, such as: organoleptic, functional, technological, structuralmechanical, sanitary-hygienic, etc., as well as their degree of manifestation. The value of these indicators, in most cases, depends primarily on the composition of raw materials, biochemical changes that occur in the process of processing, external influences. The food product must contain substances and components that are necessary for the human body for normal metabolism. At the moment there are many ways of raw meat processing. Especially one of the popular meat product is a sausage that is a meat product, with or without casing, consisting of minced meat. Monitoring of the processing procedure conduction as well as product quality is an important task. It is established that the analysis of sausages digital images in the RGB system makes it possible to obtain correlation dependencies between the values of parameters in individual channels - R, G, or B and the most important standard indicators of the quality of meat products, such as pH and the ratio of water and dry matter, which allows us to build an automated quality control system for finished meat products.
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