The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage  
[PERSON]  
1 Department of Meat and Fat Technology, Prof. [PERSON] Institute of Agriculture and Food Biotechnology--State Research Institute, 02-532 Warsaw, Poland; [EMAIL_ADDRESS] (A.O. ); [EMAIL_ADDRESS] (P.S. ); [EMAIL_ADDRESS] (A.L. );[EMAIL_ADDRESS] (U.S.); [EMAIL_ADDRESS] (Z.J.D.) [PERSON]  
2 Department of Food Gastonomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGKO, O-276 Warsaw, Poland; [PERSON]]pl (K.N.-S); [PERSON]T.); [PERSON] [PERSON]S] (B.S. ); [PERSON]K.-K)  
Footnote 1: [[https://www.mdpi.com/journal/applsci](https://www.mdpi.com/journal/applsci)]([https://www.mdpi.com/journal/applsci](https://www.mdpi.com/journal/applsci))  
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and unpleasant flavors [3; 4; 5]. A high intake of nitrites can pose a health risk since it may lead to the formation of cancer-causing N-nitroos compounds [6; 7]. Hence, it is imperative to minimize or eliminate the use of nitrites in meat products. Therefore, researchers are investigating natural substitutes to reduce or eliminate the addition of nitrite in meat. In contemporary times, it has become apparent that consumers are increasingly inclined towards meat products that are minimally processed and incorporate natural additives. These natural additives comprise a range of ingredients, including but not limited to salt, vinegar, herbs, spices, and acerola [8; 9; 10]. As a result, meat producers need to adapt to this trend and offer meat products that meet the preferences of the modern-day consumer. Fruit vinegar, mainly apple, has been known since ancient times and is used in many cultures around the world. The production of apple vinegar involves a natural fermentation process of crushed apples. Apple vinegar is considered to be a rich source of various organic acids, including acetic, citric, lactic, and apple. In addition to these acids, apple cider vinegar also contains enzymes, pectorins, and antioxidant phenolic compounds such as gallic acid, caffeic acid, chlorogenic acid, catechins, and epicatechins [11; 12; 13; 14]. All of these components have been proven to have health-promoting properties. In addition to its other properties, it comprises all the crucial elements that are indispensable for the functioning of complex mechanisms of life [15; 16]. These components comprise amino acids and mineral elements like iron, fluorine, potassium, calcium, copper, magnesium, sodium, phosphorus, sulfur, and silicon. In addition to these essential components, it also contains a variety of important vitamins such as A1, B1, B2, B6, C, E, P, and pro-vitamin beta-carotene, which play critical roles in maintaining good health, including supporting immunity. Moreover, naturally fermented vinegar provides environmental acetic acid bacteria with potentially health-promoting properties. Consuming vinegar has health benefits, including antimicrobial and antioxidant effects, positive effects on the cardiovascular system and metabolism, and reducing fatigue [12; 17; 18]. Natural fruit vinegar is high quality, safe, and nutritious, with characteristic sensory, microbiological, and physicochemical properties. However, some researchers have found that the addition of apple vinegar could affect the sensory quality of the final meat product, especially in terms of its color and consistency characteristics [19; 20]. Therefore, this study aimed to assess the impact of different concentrations of apple vinegar addition on the quality of cooked sausage, focusing on changes in the fatty acid profile, oxidative stability, physicochemical parameters, as well as microbiological and sensory qualities after production and during chilling storage.