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    Meat Preservation: Sausage

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    Jiana Nasir
    The document discusses the history and process of making sausage, including definitions of types of sausage based on ingredients, processing methods, and regulations. It covers topics like grinding and mixing meat and spices, stuffing into casings, smoking or cooking, and classifications of sausages set by the USDA. Modern sausage production involves precise formulation, grinding, mixing, stuffing, linking or tying, and smoking or cooking to develop flavor and preserve the meat.

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    Meat Preservation: Sausage

    Uploaded by

    Jiana Nasir
    129 views49 pages
    The document discusses the history and process of making sausage, including definitions of types of sausage based on ingredients, processing methods, and regulations. It covers topics like grinding and mixing meat and spices, stuffing into casings, smoking or cooking, and classifications of sausages set by the USDA. Modern sausage production involves precise formulation, grinding, mixing, stuffing, linking or tying, and smoking or cooking to develop flavor and preserve the meat.

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    sausages+

    Original Title

    15. Sausage

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    The document discusses the history and process of making sausage, including definitions of types of sausage based on ingredients, processing methods, and regulations. It covers topics like grinding and mixing meat and spices, stuffing into casings, smoking or cooking, and classifications of sausages set by the USDA. Modern sausage production involves precise formulation, grinding, mixing, stuffing, linking or tying, and smoking or cooking to develop flavor and preserve the meat.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    129 views49 pages

    Meat Preservation: Sausage

    Uploaded by

    Jiana Nasir
    The document discusses the history and process of making sausage, including definitions of types of sausage based on ingredients, processing methods, and regulations. It covers topics like grinding and mixing meat and spices, stuffing into casings, smoking or cooking, and classifications of sausages set by the USDA. Modern sausage production involves precise formulation, grinding, mixing, stuffing, linking or tying, and smoking or cooking to develop flavor and preserve the meat.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 49

    Meat Preservation

    Sausage
    What is a Sausage?
    • Word sausage is from word Salsus
    – Salsus means salt or preserved

    • Is a chopped or comminuted and seasoned meats that is


    formed into a symmetrical shape

    • Can contain non-meat ingredients


    History of Sausage
    • Reason for discovery of America and trade with Asia

    • Used to be “Bags of Mystery”


    – Historically were made from by-products and left-overs

    • Modern sausage is made from lean trimmings or low value whole


    muscle cuts
    – Skeletal muscle, Cheek, jowl, and head meat from beef pork and poultry
    Sausage Varieties
    Consumption of Sausage
    Top Dinner Sausage Consuming Cities – 2009

    • 1. Los Angeles
    • 2. New York
    • 3. San Antonio/Corpus Christi
    • 4. Houston
    • 5. Baltimore/Washington, D.C.
    • 6. Chicago
    • 7. Dallas/Fort Worth
    • 8. South Carolina
    • 9. San Francisco/Oakland
    • 10. Philadelphia
    • Source: Information Resources Inc.
    Based on total retail sales, excluding Wal-Mart, for the 2009 calendar year. – National Hot Dog & Sausage
    Council
    Classifications
    • Degree of grinding or chopping
    – Coarse ground vs. emulsion or fine chop
    • Amount of cooking
    – Cooked vs. uncooked
    • Amount of smoke
    – Smoked vs. non-smoked
    • Amount of water added
    – Water added vs. no water added
    Classifications
    • Amount of curing
    – Cured vs. not cured
    • Amount of fermentation
    – Fermented vs. non-fermented
    • Amount of tissue moisture
    • Fresh: non-smoked and uncooked
    • Smoked: fresh and cured
    • Cooked: fresh and cured smoked and non-smoked
    • Cured: smoked and non-smoked
    • Dried: semidry and dry
    • Meat loaves and specialty items
    USDA Classifications
    1. Fresh
    2. Uncooked smoked
    3. Cooked and smoked
    4. Cooked
    5. Dry and semidry
    6. Luncheon meat, loaves and jellied
    1. Fresh
    • Fresh, uncured meats used
    – ≤ 3.5 % binders and extenders allowed
    – ≤ 50 % fat
    – ≤ 3 % water/ice
    • Pork, beef, and most recently chicken
    • Must be refrigerated and thoroughly
    cooked
    1. Fresh
    • Breakfast sausage
    • Whole hog sausage
    – Prepared from fresh/frozen meat from pig in such
    proportions as are present in a single animal
    1. Fresh
    • Italian Sausage
    – Uncured, non-smoked sausage
    – 85 % of formula must be meat and fat
    – ≤ 35 % fat
    – ≤ 3 % water/ice
    – Salt, pepper, fennel and anise used
    – If labeled as “Italian Sausage” must contain only
    pork
    • Any other species must be indicated on label “Chicken
    Italian Sausage”
    2. Uncooked Smoked
    • Same types of products as fresh, but smoked
    for color and flavor
    • Must be cooked before consumption
    • Includes: fresh smoked pork sausage
    – Same as fresh pork but smoked
    • Fresh smoked kielbasa
    – Highly seasoned Czech sausage
    – Coarse ground pork with beef or mutton added
    – Smoked but not cooked
    3. Cooked and Smoked
    • Frankfurter, bologna, knockwurst, and similar
    products
    – Comminuted, semisolid
    – One or more kinds of raw skeletal meat and poultry
    meat
    – ≤ 35 % fat
    – ≤ 10 % added water
    – Smoked or non-smoked
    – ≤ 15 % raw or cooked poultry meat
    – Can contain by-product and variety meats
    – ≤ 15 % partially defatted pork or beef fatty tissue
    4. Cooked
    • Liver sausage and Braunshweiger
    – Fresh/frozen pork and/or beef trim
    – Pork liver or beef liver or veal liver or combination
    – Can contain: beef/pork by-products, pork skin,
    sheep liver, goat liver if labeled
    – Must be at least 30 % liver
    – Cooked
    5. Dry and Semidry
    • Produced by fermentation
    – Fermentation-conversion of sugar -> lactic acid
    – Backslopping
    – Lactic acid starter culture
    • Lowers pH
    • Preserves
    • Inhibits growth of spoilage bacteria
    • Provides characteristic tangy flavor
    – Fermentation chamber
    – Dried carefully: smoked sometimes
    5. Dry and Semidry
    • Semidry (Summer sausages)
    – Fully cooked in smokehouse
    – Semi-soft due to bacterial
    fermentation
    – < 50 % moisture content
    • Dry (Salami)
    – Light smoke, if any
    – Drier, firmer, more expensive
    – < 35 % moisture content
    6. Lunch meat, loaves, jellied
    • Various products
    • Luncheon meat
    – Cured and cooked
    – Comminuted meats
    – ≤ 3 % water/ice
    • Meat loaf
    – Loaf shaped comminuted meat
    • Scrapple
    – Must contain at least 40 % meat and/or meat
    products on fresh weight basis
    – Cereal and/or soybean flour or meal allowed
    6. Lunch meat, loaves, jellied
    • Bockwurst
    – Uncured
    – Cooked or uncooked
    – Meat, milk or water, and may contain eggs and
    vegetables
    – Must be at least 70 % meat
    – Usually pork
    6. Luncheon meats, loaves, jellied
    • Head Cheese
    – Mixture of meats held
    together by a gelatin

    – Used in salads, sandwiches


    and as hors d’oeuvres
    Sausage Ingredients
    Sausage Ingredients
    • Animal Tissues-
    – A. Meat – skeletal muscle (trimmings) beef, pork, poultry
    etc.
    – B. Meat by-products or variety meats (Non-skeletal,
    smooth muscle-tongues, lips, tripe, etc.)
    • Most high quality sausage are void of by-products

    • Water (moisture)
    – Usually in the form of ice
    – Helps cool product (avoids friction) and adds weight
    Why are sows used for Sausage?
    Sausage Ingredients

    • Curing Ingredients
    – A. Salt
    – B. Spices – plant leaves, seeds, stems or roots
    – C. Flavorings – man made
    – D. Color developers – nitrites, ascorbates

    • Sweeteners
    – Non meat ingredients
    • Sugars, honey, etc.
    Spices

    • Regional Sausages
    – Many sausages are regional because that is where spice is grown
    – Even with trade, spice regions produce the best sausage

    • Spice trades
    – Reason for discovery of Asia and America
    Spices

    Product Spice

    Breakfast Sausage Sage

    Italian Sausage Fennel

    Polish Sausage Garlic

    Bratwurst Onions

    Color Enhancement Paprika


    Sausage Ingredients
    • Binder and Fillers
    – A. Binder – Binds water and helps emulsify
    – B. Filler – Binds water, lowers costs (decreases
    meat contents)
    – C. These products are usually (soy, cereals, and
    milk proteins)
    • Binders/Extenders
    – Hold meat together and allow it to form
    • Starch
    • Soy
    • Collagen
    • Onions
    • Rice
    • Skin
    • Phosphates
    • Non-Fat Dried Milk
    Sausage Casings
    • Casing determines shape of sausage

    • Natural Casings
    – Made from stomachs, intestines and bladders
    – Mostly from pigs and sheep

    • Manufactured/Artificial
    – Made from cotton linters, paper pulp and beef
    hides
    Sausage Formulation
    Meat Properties for Sausages
    • Binding Index
    – Relative amount of salt soluble, heat
    coagulable protein (SSHCP)
    – Bull meat has an arbitrary BI set at 100

    • Color Index
    – Measures the relative amount of
    myoglobin
    – Bull meats CI set at 100

    • Moisture: Protein Ratio


    – Moisture,% / Protein, %
    Salt Soluble Heat-Coagulable Proteins (SSHCP)

    • Proteins with polar and non-polar properties


    – Actin and Myosin
    – Polar region attracted to water
    – Non-polar region attracted to fat

    • Help to emulsify fat and water


    – Bologna, hot dogs are true emulsions
    – Emulsion = mixture of two immiscible liquids (water and oil/fat)

    • Extracted from muscle tissue by salt, chopping , and mixing

    • Heat-coagulable
    – Harden to form a matrix during heating cycle
    Emulsification
    • Fat = dispersed
    phase
    • Water =
    continuous phase
    • Solublilized
    proteins associate
    with fat and
    water
    Target Fat %
    • Desired fat % can be achieved by mixing of two sources

    • Sausage Makers Square


    Innovation
    • Blueberry sausage
    – Fresh breakfast sausage
    – Includes whole ground blueberries
    • Adds sweetness
    • Reduces fat content
    • Adds ingredient rich in antioxidants
    Product Development
    • Select type of sausage
    – Fresh, dry, semi-dry, cooked, cooked smoked, uncooked, lunch
    meat

    • Select ingredients
    – Salt, sugar, nitrites, spices….

    • Select 2 meat sources


    70:30 Beef Trim 50:50 Pork Trim 85:15 Lamb Trim
    80:20 Beef Trim 75:25 Pork Trim 90:10 Lamb Trim
    90:10 Beef Trim
    Exotic (Deere, Elk, etc) Trim at 93:7
    Sausage processing
    Grinding
    Coarse Grind
    • Whole muscle pieces or trim
    • Meat chunks of variable shape and fat content
    are ground to from uniform cylinders of fat
    and lean
    Mixing

    • Fat and lean cylinders are


    tumbled in a mixer to give
    uniform distribution of fat and
    lean particles

    •Mixing also aids in extraction


    and coating of fat particles
    with salt soluble proteins
    Chopping or Fine Grinding
    • Chopping
    – Used for greater particle size reduction and
    greater degree of emulsification
    Chopping or Fine Grinding
    • Fine Grinding
    – Fine grinding plate
    Stuffing

    • Stuffers extrude sausage


    emulsion into casings
    Linking and tying
    • Tying occurs via thread,
    string, or metal clips
    • Linking can occur
    mechanically or by hand
    twisting or drawn by string
    • Large items are tied or
    clipped with a hanging tie
    for suspension from smoking
    rod
    • Commercial frank machines
    can stuff and link 600 to
    3600 lbs per hour
    Smoking and Cooking
    • Smoke house performance depends on
    – Dimension
    – Time cycle
    – Temperature range
    – Thermal requirements (BTU)
    – Relative humidity
    – Air flow
    – Air flow pattern
    – Smoke Density
    Chilling
    • Product can be chilled by refrigeration or cold
    water shower
    • Large volume operations using using
    continuous systems will rely on a brine chilling
    solution applied by dipping or spraying
    Sausage Defects
    Gelatin Pocket or Fat Cap
    • Problem with emulsion
    formulation or imbalance of
    myosin and collagen (Too low
    content of lean meat in formula)
    • May also be result of too rapid
    heating or too high temp during
    cooking

    Too much connective tissue


    Ground To Fine
    THE END

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