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The reception in the wholesale stores, storage in refrigerators, labeling, storage in retail markets, and presentation for sale (as links of the cold chain) is well-known problem areas. The present study was designed to evaluate the quality of Trandafir sausages during distribution route to the final consumer, by hydrogen sulphide identification, easily hydrolysable nitrogen determination, and pH determination. The results reveal that the initial properties of Trandafir sausages were retained during distribution route to the final consumer. 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