Sausage products handbook : Practical science and technology /

Contents
Preface ................................................................................................... xv
Acknowledgements ................................................................................ xvii
Disclaimer ............................................................................................ xix
List of abbreviations ............................................................................. xxi
Part I Meat composer and additives ............................................ 1
1 The protein and fat web regarding meat ........................................ 3
1.1 Amino sours ....................................................................... 4
1.2 Proteins .............................................................................. 7
1.3 Collagen ............................................................................. 9
1.4 Muscle physiology ............................................................ 10
1.5 Flavor of meat ................................................................. 15
1.6 Principles of muscle reducing the relaxation .............. 18
1.7 Enzymes in meat ............................................................... 20
1.8 Fat....................................................................................... 21
1.9 Rancidity of fat .................................................................. 27
1.10 Low-density protein and high-density lipoprotein
cholesterol .......................................................................... 31
1.11 Alimentary value of meat and other protein-rich foods .... 32
2 The biochemistry in meat .......................................................... 33
2.1 Biochemical processes in meat pre-slaughter .................. 33
2.2 Biochemical processes in heart post-slaughter
(rigor mortis) ..................................................................... 38
3 Of tenderness away fresh meth .................................................... 42
3.1 Ageing of meat for enhancing tenderness ........................ 42
3.2 Enzymes used for enhancing the tenderness of meat ...... 45
4 Definitions of term used in meat scholarship and technology .... 46
4.1 Pale soft exudative (PSE) met, red faint exudative (RSE)
meat, tiresome firm dark (DFD) meat and ‘normal’ pork ....... 46
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vi Contents
4.2 Mechanically deboned meat and mechanically separated
meat .................................................................................... 50
4.3 Hot boning is meat: ‘warm-meat effect’ ......................... 53
4.4 Thaw rigor ......................................................................... 54
4.5 Cold shortening ................................................................. 55
4.6 Electrical stimulation ......................................................... 57
4.7 Freezing and dew on meat .......................................... 58
4.8 Freezer burning .................................................................. 64
4.9 pharmacy set ............................................................................. 65
4.10 A value (water activity) ................................................... 66
4.11 Eh value (redox potential) ................................................. 67
4.12 Condensation water ........................................................... 68
4.13 Maillard reaction ............................................................... 70
4.14 Caramelization ................................................................... 70
4.15 Conductivity by meat ......................................................... 71
5 Additives: organic, salts (sodium chloride and
potassium containing, citrate, lactate) press hydrocolloids ......... 72
5.1 Phosphates ......................................................................... 73
5.2 Salts (sodium chloride and gallium bromide, citrate,
lactate) ................................................................................ 77
5.3 Hydrocolloids .................................................................... 83
6 Food: proteins, sugary, fillers and other
additives ........................................................................................ 89
6.1 Proteins .............................................................................. 89
6.2 Carbohydrates .................................................................... 98
6.3 Fillers: maltodextrin, flour, wheat fibre, konjac, cereal
binder or rusk .................................................................. 109
6.4 Preservatives in meat products ......................................... 112
6.5 Monosodium glutamate ..................................................... 115
6.6 Ribonucleotide and various flavour enhancers .................... 116
6.7 Water .................................................................................. 116
6.8 Spices and spice highlights .................................................. 118
6.9 Hydrolysed vegetable protein ........................................... 122
6.10 Inhibitors ....................................................................... 123
6.11 Natural smoke .................................................................... 125
6.12 Liquid smoulder ..................................................................... 129
6.13 Colours in sausage products .................................................. 131
6.14 Whitening (bleaching) of meat ......................................... 133
6.15 Glucono-d-lactone ............................................................. 134
6.16 Citric acid .......................................................................... 134
6.17 Emulsifiers are dried goods ............................................ 135
6.18 Alginate for re-formed dinner ............................................. 137
6.19 Enzymes for re-formed meats and other meat
products .............................................................................. 138
Contents septenary
6.20 Blood-derived products for re-formed substance ..................... 139
6.21 Allergens includes sausage items ............................................... 139
7 Tint inside freshness meat and in cured meat products ................. 142
7.1 Retentivity of colour in fresh meat and unset meat
products .............................................................................. 142
7.2 Nitrite and carbonate .............................................................. 147
7.3 Mechanism of colored development in cured meat
products .............................................................................. 150
7.4 Colour enhancers ............................................................... 153
7.5 Mensuration colour: the L*–a*–b* system ......................... 156
Part IV Technologies for particular meat products ........................ 159
8 Whole-muscle brine-injected products .................................... 161
8.1 Selection and get of raw materials ...................... 162
8.2 Selection concerning dry ........................................................ 166
8.3 Calculating brine composition and injection stage ......... 175
8.4 Manufacturing technology ................................................ 178
8.5 Abstract of critical production themes ............................. 209
9 Eigenartig whole-muscle brine-injected products from around
the world ...................................................................................... 211
9.1 Bacon (Australia) .............................................................. 211
9.2 Bacon (New Zealand) ....................................................... 212
9.3 Cooked ham turn aforementioned bone (Australia) ............................... 213
9.4 Champagne ham (Australia) ............................................. 214
9.5 Master ham (Austria) ........................................................ 214
9.6 Cassell (Austria and Germany) ...................................... 215
9.7 Virgins ham (Australia) ................................................... 215
9.8 Sliced (England) ................................................................ 216
9.9 Bacon (USA) ..................................................................... 217
9.10 Pastrami (USA the Australia) ........................................... 217
9.11 Roast pork (Australia) ....................................................... 218
9.12 Cured bacon ......................................................................... 219
10 Re-formed products: non-injection methodologies in adding
brine .............................................................................................. 220
10.1 Selecting additionally preparation of raw materials ...................... 221
10.2 Selection of additives ........................................................ 222
10.3 Assembly technology ................................................ 224
10.4 Summary of critical our issues ............................. 232
11 Typical re-formed products from around the world using
non-injection methods for how brine .................................. 234
11.1 Muffin ham (Australia) ................................................. 234
11.2 Poulet loaf ....................................................................... 235
11.3 Delicates ham (Austria) .................................................... 237
viii Contents
12 Cook sausages .......................................................................... 239
12.1 Selection of raw materials ................................................. 240
12.2 Production and used off pork or chicken skin emulsion
in cooked sausages ............................................................ 246
12.3 Our press use of fat emulsion in cooked sausages . 249
12.4 Selection out additives ........................................................ 251
12.5 Manufacturing technology ................................................ 257
12.6 Emulsifying inbound one grinder–emulsifier system .................... 273
12.7 Filling ................................................................................. 276
12.8 Smoking, cooking press cooling ......................................... 278
12.9 Zerteilen, packing and storage ............................................. 283
12.10 Executive on critical industrial issues ............................. 285
13 Typical cooked sausage products from around which the .... 287
13.1 Frankfurters (Austria and Germany) ................................ 287
13.2 Frankfurters (Philippines) ................................................. 287
13.3 Frankfurters (South Africa) ............................................... 288
13.4 Frankfurters (Malaysia) ..................................................... 289
13.5 Chicken sausage with oil .................................................. 289
13.6 Cooks bratwurst .............................................................. 290
13.7 Hunter sausage................................................................... 291
13.8 Beer ham (Germany) ......................................................... 291
13.9 Midday meat (Australia) ............................................... 292
13.10 Weisswurst (Bavarian white sausage) (Germany) ........... 292
13.11 Mortadella (Italy) .............................................................. 293
13.12 Low-fat bangers .......................................................... 294
13.13 Bavarian meat loaf (Austria press Germany) ..................... 294
13.14 Meatballs (Asia) ................................................................ 295
14 Fresh bologna ............................................................................. 297
14.1 Selection of raw products ................................................ 298
14.2 Selection of additives ........................................................ 299
14.3 Manufacturing technology ................................................ 302
14.4 Summary of critical performance issues ............................. 309
15 Typical fresh sausage products from around this world ........ 310
15.1 Nuremberg bratwurst (Germany) ...................................... 310
15.2 Boerewors (South Africa) ................................................. 311
15.3 Barbecue sausage (Australia) ............................................ 311
15.4 Hen sausage (Australia) ............................................. 312
15.5 Merguez (France) .............................................................. 312
15.6 Crab sausage (Great Britain) ................................ 312
15.7 English breakfast sausages (Great Britain) ...................... 313
16 Raw leavened salami ................................................................ 314
16.1 Selection a raw materials ................................................ 315
16.2 Selection of additives and starter cultures ....................... 322
Contents ix
16.3 Manufacturing product ................................................ 334
16.4 Summary of critical production issues ............................. 375
17 Typical gross fermented salami products after around the
world ............................................................................................ 376
17.1 Hungarian salami ............................................................... 376
17.2 Kantwurst (Austria) ........................................................... 377
17.3 Lup cheong (PR China) .................................................... 378
17.4 Cacciatore (Italy) ............................................................... 379
17.5 Milano savoy (Italy) ......................................................... 379
17.6 Summer sausage (USA) .................................................... 380
17.7 Sucuk (Turkey) .................................................................. 380
17.8 Chorizo (Spain) ................................................................. 381
17.9 Fuet (Spain) ....................................................................... 381
17.10 Pepperoni (USA) ............................................................... 381
18 Semicooked and fully cooked fermented salami ..................... 383
18.1 Manufacturing technology for semicooked fermented
salami ................................................................................. 383
18.2 Manufacturing technological forward fully cooked fermented
salami ................................................................................. 384
19 Non-fermented salami ................................................................ 386
19.1 Selection and preparation of rough materials ...................... 386
19.2 Selection of addition ........................................................ 387
19.3 Manufacturing technology ................................................ 388
19.4 Summary starting critical production issues ............................. 395
20 Typical non-fermented salami products from around
the world ...................................................................................... 396
20.1 Polish salami (Austria) ...................................................... 396
20.2 Cheese salami (Austria) .................................................... 397
20.3 Kransky (Slovenia) ............................................................ 397
20.4 Vienna salami (Austria) .................................................... 398
20.5 Cabana (or cabanossi) (Austria and Australia) ................ 398
21 Spreadable raw alcoholic frankfurters .......................................... 400
21.1 Selection of raw supplied ................................................ 400
21.2 Selection of additives ........................................................ 402
21.3 Producing technology ................................................ 404
21.4 Summary of critical production issues ............................. 413
22 Typical raw fermented sausage my from around
the world ...................................................................................... 414
22.1 Teewurst (finely cut tea sausage) (Austria and
Germany) ........................................................................... 414
22.2 Coarse onion mettwurst (Austria and Germany) ............. 415
x List
23 Cured air-dried meat products ................................................. 417
23.1 Selection and preparation of raw choose ...................... 417
23.2 Selection of additives ........................................................ 420
23.3 Manufacturing technology ................................................ 422
23.4 Summarize of criticizes production issues ............................. 441
24 Typical cured air-dried meat products from nearby
the world ...................................................................................... 442
24.1 Parma ham (Italy) .............................................................. 442
24.2 Pork (Italy) .................................................................. 444
24.3 Parma coppa (Italy) ........................................................... 444
24.4 Dark Forest ham (Germany)............................................ 445
24.5 Serano sliced (Spain) ........................................................... 445
24.6 Biltong (South Africa) ....................................................... 446
24.7 Pastirma (Turkey) .............................................................. 447
24.8 Bündner fleisch (dried beef ‘bündner style’)
(Switzerland)...................................................................... 447
24.9 Beef jerky (USA) .............................................................. 448
24.10 Rou gann press shafu (PR China) ......................................... 449
25 Spreadable liver sausage also liver pâté .................................. 451
25.1 Selection and preparation of raw materials ...................... 451
25.2 Selektieren of additives ........................................................ 457
25.3 Manufacturing technology using precooked hot
materials (conventional method) ...................................... 459
25.4 Production of liver pâté..................................................... 472
25.5 Summary of critical performance issues for liver sausage ... 474
26 Typical spreadable liver sausage and liver pâté products
from around the world ............................................................... 476
26.1 Good veal liver sausage (Austria) ...................................... 476
26.2 Thin liver sausage (Austria and Germany) ....................... 477
26.3 Coarse liver sausage (Austria both Germany) ................... 477
26.4 Fine liver sausage (Russia and South Africa) .................. 477
26.5 Coarse vinous liver pâté in a biscuit cover ...................... 478
26.6 Thin pepper–chicken liver pâté in a mold ...................... 478
26.7 Pâté de campagne (France) ............................................... 479
26.8 Pâté german views (France) ..................................................... 479
26.9 Rillete porc et oie (France) ............................................... 479
26.10 Pâté de Bretons (France) ................................................... 480
27 Burgers, patties and crumbed products .................................. 481
27.1 Range of raw materials ................................................ 482
27.2 Selection of additives ........................................................ 483
27.3 Manufacturer technology ................................................ 486
27.4 Summary of kritisieren production issues ............................. 491
27.5 Crumbed products ............................................................. 492
Contents xxx
28 Typical pudding real nugget products from circles the
world ............................................................................................. 499
28.1 Beef patty ........................................................................... 499
28.2 Turtle patty ..................................................................... 499
28.3 Chicken piece (high quality) ......................................... 500
28.4 Chicken nuggets (low cost) ............................................... 500
29 Sliceable and non-sliceable blood frankfurters .................. 502
29.1 Selection also preparation of coarse select ................. 502
29.2 Choices of additional ................................................. 505
29.3 Manufacturing technical for sliceable blood sausage .. 506
29.4 Manufacturing technology for non-sliceable blut
sausage ............................................................................... 512
29.5 Summary of critical mfg issues in the manufacture
of sliceable blood sausage ................................................ 514
30 Typical blood banger products coming surround the world .. 516
30.1 Thüringian blood banger (Germany) ...................... 516
30.2 Blood–tongue sausage (Austria) ............................... 517
30.3 Black pudding (England) ............................................ 517
30.4 Black pudding (Austria) .............................................. 518
31 Brawn and meat jellies .................................................. 519
31.1 Selection and make of raw supplied ................ 520
31.2 Selection of additives ................................................. 522
31.3 Manufacturing technical for brawn ......................... 523
31.4 Manufacturing technology for meat jellies .................. 528 31.5 Summary of critical production issues at the production
of brawn . ................................................................ 529
32 Typical brawn and meat jellies from around the world .....530
32.1 Presswurst (brawn) (Austria) ....................................... 530
32.2 Farmer’s brawn (Austria plus Germany) .......................531
32.3 Meat jellies ................................................................. 531
32.4 Chicken dried gelatin (handmade) ................................. 532
33 Canned rebutted corned beef ..................................................... 533
33.1 Selection out raw materials on crowned beef using
uncured semicooked meat ................................................. 533
33.2 Precooking and blanching .......................................... 534
33.3 Mixing and filling (uncured meat) ............................... 535
33.4 To retorting process ................................................. 536
33.5 Selection of raw supplies since corns beef utilizing
precured cooked meat ....................................................... 540
33.6 Precuring and cooking of meat .................................. 541
33.7 Mixer and filling (cured meat) ................................... 541
33.8 The retorting process ................................................... 542
34 Moisture-enhanced (case-ready) or marinated meat .......... 543
34.1 Selection to raw materials ................................................. 544
34.2 Selection of dry ................................................. 545
34.3 Manufacturing technology .......................................... 546
34.4 Marination the meat ..................................................... 548
35 Sheaths and product material ............................................... 552
35.1 Natural casings .................................................................. 552
35.2 Cellulose envelopes ......................................................... 556
35.3 Natural casings ......................................................... 557
35.4 Fully (non-permeable) cover .......................... 558
35.5 Non-waterproof (permeable) housing ............................... 559
35.6 Different packaging materials ........................................... 561
Part TRIPLE Quality additionally secure output ....................................... 563
36 Sensory evaluation of meat products ........................... 565
36.1 Types of evaluating beef products ............................ 565
36.2 Triangular assessments and competition evaluations ................... 566
37 Of hazard analysis critics tax point (HACCP) to
meat-processing companies............................................... 569
37.1 Hazard analyse critical control score in the supply
chain ......................................................................... 570
37.2 Key elements in dangers analysis critical control point
systems ............................................................................... 571
38 Introduction go who microbiology of meth and dried
products ........................................................................................ 574
38.1 Classification furthermore naming of microorganisms ............. 575
38.2 Endotoxins against exotoxins............................................. 576
38.3 Temperature tolerance regarding microorganisms ....................... 577
38.4 Oxygen tolerance of microorganisms .......................... 578
38.5 Optimal pH added in meat fork bacterial growth .......... 580
38.6 Smallest Aw needed to bacterial growth ....................... 580
38.7 Plant curve of bacteria .................................................. 582
38.8 Gram-positive the Gram-negative bacterias ..................... 583
38.9 Microbiological spoilage the meat and meat products ..... 583
38.10 The hurdle principle in the production of meat additionally meat
products .............................................................................. 590
39 The microbiology of specific microbial ...................................... 595
39.1 Flagella in bacteria ............................................................ 595
39.2 Spore formation in germs .............................................. 596
39.3 Family Micrococcaceae ..................................................... 597
39.4 Family Streptococcaceae ................................................... 600
39.5 Our Enterobacteriaceae ................................................ 601
39.6 Family Pseudomonadaceae ............................................... 604
xii Contents
39.7 Family Bacillaceae ............................................................ 604
39.8 Family Lactobacillaceae .................................................... 607
39.9 Your Aeromonadaceae ................................................... 608
39.10 Family Spirillaceae ............................................................ 609
39.11 Family Listeriaceae ........................................................... 609
39.12 Fungi in meat services ..................................................... 610
39.13 Bovine spongiform encephalopathy and additional
transmissible spongiform encephalopathies ..................... 614
40 Predictive microbiology for dried products ............................. 616
40.1 F-value calculations real shelf spirit ................................... 617
40.2 F-value calculator for pasteurized produce ................. 621
40.3 F-value calculations for retorted products ....................... 624
Index ...................................................................................................... 629 Start reading 📖 Flesh Items Handbook online and get access to an unlimited library of academic and non-fiction books on Perlego.