LPT 321: Meat Science (1+1)

STEPS IN PRODUCTION OF THE EMULSION 

• Lean meat highest in myofibrillar proteins is used for the formation of emulsion by mincing in a bowl chopper.
• Salt is added to about 4 to 4.5% of the lean meat and chopping is initiated by keeping the temperatures below 3°C (37°F).
• Commercially cold water or chopped ice is often added during processing to keep the meat from heating while being chopped.
• Chopping continues to a final temperature of 13°C (55°F) to 18° C (64°F).
• If the chopping is done in high temperature, the emulsion may ‘break’ causing fat separation during the subsequent cooking step.
• In over chopping, fat particles are coated and the protein interface broken by further comminution.
• Once the emulsion is formed, the batter is at critical stage.
• Excessive physical handling, long holding times, etc., can reduce stability.
• The product should be stuffed into appropriate casing and moved to heat processing as soon as possible.
• Frankfurters
  • These are the most popular of all cooked and smoked sausages, representing 25% of all sausages sold.
  • The meat formulation for frankfurters usually is 40-60% beef and 40-60% pork.
  • Deviations from these limits are not uncommon where all meat by-products are used extensively or where all beef products are manufactured.
  • Bull meat, boneless chucks plates, hearts and trimmings are the most commonly used beef ingredients.
  • Pork trimmings containing various amounts of trimmable fat, and back fat and hearts compose the major port ingredients.
  • Filler meats such as tongues, snouts, lips and other by-products may be used, but it is generally agreed that they should not exceed 20% of the meat formulation.

Frankfurters

 

• Salami
  • These are fresh emulsion type of pork sausages.
  • The batter is stuffed in broader casings, usually dried cattle oesophagus and hanged for 2 days at 4°C.
  • It is smoked and cooked simultaneously in India.
• Thuringer
  • This is a coarse ground, fermented, semi dry type sausage – also known as Thuringer Summer Sausages.
  • The pH of the sausage mix comes down to about 5.0 due to bacterial fermentation.
  • Dextrose serves as a substrate for fermentation.
  • Sausage mix prepared at 0°C is stuffed into casings and held in green or ripening room maintained at 25°C and 85-90% relative humidity until fermentation is complete (2-3days).
  • These are smoked and cooked at 60-65°C.
  • The moisture content of finished product is nearly 50%.
• Dry sausages
  • These are coarse ground, fermented sausages, e.g. Pepperoni.
  • Sausage mix is stuffed into 40-44 mm animal casings and held for 9-11 days at 4°C.
  • It is transferred to green room for 2 days to be maintained at 20°C and 70% relative humidity and then smoked for 3 days at 35°C and 80% relative humidity.
  • The product is not cooked but held for 21 days in the drying room at 35°C and 70% relative humidity during which it will have shrinkage.
  • The final product will have only 30-35% moisture content.
• Bologna
  • It is an emulsion type sausage prepared from the meat of old animals.
• Hotdog
  • It is a fairly spicy sausage in broader casings, usually weasand in India.
• Mortadella
  • It is a dry sausage prepared in cattle bladder or artificial broader casings.

Cocktail sausage