Meat Science

FORMULATION AND DEVELOPMENT OF SAUSAGE

• Sausages are cured ground meat products (coarse of fine ground) and encased in a casing, traditionally made from the submucosal layer of sheep intestines, but currently in synthetic collagen casings.

The formula for a sausage

• Ratio of Lean meat to Offal Meat 7: 3
• The other ingredients are to be added in terms of % wt of meat (i.e 2% means - 2% of the weight of meat added)
• Fat-10%
• Salt-2.5%
• Sodium or Potassium nitrite- 200 ppm
• Pyrophosphates -0.3%
• Spice mix -2%
• Condiments - 4% (3% onions and 1% garlic)
• Binder or extender - 10%
• Added water, preferably as crushed ice. - 10%

Development of Sausage

• In case of coarse ground products mincing alone will do, but for emulsion based products, chopping has to be undertaken.
• The steps on development of an emulsion based product is discussed in this section. The same will not be repeated in the section on patties and meat balls, both of which are coarse ground products and hence can be formed into their respective shapes after grinding, prior to cooking.
  • Steps in processing
  • Steps in production of the emulsion