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fresh
uncooked,smoked
cooked, smoked
cooked
dry and semi-dry
specialty |
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Term
| fresh sausages description |
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Definition
uncured, ground, seasoned
highly perishable
cook before serving |
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Definition
breakfast sausage
bratwurst
chorizo
italian |
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Term
| uncooked, smoked sausage description |
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Definition
NOT PERMITTED IN US BY USDA
fresh, cured or uncured, encased, smoked
cook before serving |
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Term
| uncooked, smoked sausages types |
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Definition
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Term
| cooked, smoked sausage description |
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Definition
cured, ground, encased, smoked, cooked
requires no cooked before serving
ready to eat! |
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Term
| types of cooked, smoked sausages |
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Definition
hotdogs
bologna
knockwurst
polish |
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Term
| cooked sausage description |
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Definition
cured or uncured
ground
NOT smoked
served cold |
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Term
| dry and semi-dry fermented sausage |
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Definition
cured
fermented
dried
may be smoked
served cold
microorganisms used to ferment product |
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Term
| types of dry and semi-dry sausages |
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Definition
summer sausage
salami
lebanon sausage |
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Term
| strains used to ferment meat |
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Definition
pediococcus cerevisiae
micrococcus aurantiacus
lactobacillus planetarium |
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Term
| what end product is produced from fermenting meat? |
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Definition
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Term
| what is the pH of semi-dry and dry meat? |
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Definition
semi-dry: 4.8-5.1
dry: 5.3-5.4 |
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Term
| what is the moisture in semi-dry and dry meat? |
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Definition
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Term
| specialty sausage description |
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Definition
| cured or uncured, rarely smoked |
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Term
| types of specialty sausages |
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Definition
head cheese
loaves
scrapple and liver pudding
jellied products |
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Definition
| ability of meat to bind water and emulsify fat |
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Definition
nonfat dry milk
soy proteinisolate |
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Definition
ability to bind water but limited ability to emulsify fat
meat that contains large amounts of collagen and fat |
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| added bulk and improves water hold |
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Definition
| wheat, rice, corn, and oat flour |
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most valuable ingredient
extracts myofibrillar proteins to form emulsion
increases WHC |
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Definition
| added as ice, lowers temperature |
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Definition
takes away bite of salt
nutrient source
ex: sucrose, dextrose, corn syrup |
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Term
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Definition
BHA
BHT
VIT. E
prevent/retards lipid oxidation |
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Term
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Definition
ex: vit C derivatives
cure accelerators
speeds conversion of metmyoglobin and nitrite to myoglobin and NO |
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Definition
increases WHC of meant
increases yield
enhances texture and color |
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Definition
cellulose or fibrous
natural
plastic
collagen |
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Term
| cellulose/fibrous casings |
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Definition
made from cotton or paper
used for hotdogs and summer sausage
inedible, must be removed |
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Definition
made from submucosa of small and large intestines of hogs, sheep, and cattle
highly permeable to smoke
high quality products
expensive
perishable |
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Definition
normally used for fresh sausage that is then marketed frozen
offers protection from air and light
inedible |
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Definition
made by extruding the corium layer of beef hides
low structural strength |
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Definition
| an intimate mixture of 2 immiscible liquids, one dispersed in the other to form tiny droplets |
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Term
| sausage emulsion definition |
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Definition
| solubilized myofibrillar proteins bind water and fat to form an emulsion |
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Term
| 2 phases of meat emulsion |
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Definition
continuous (liquid) phase- water
discontinuous (solid) phase- fat dispersed throughout liquid phase |
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Term
| what is meat composed of? |
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Definition
sarcoplasmic protein (water soluble: muscle cell contents
myofibrillar protein (salt solubles): actin, myosin, titin, tropomyosin
stromal proteins (insoluble): collagen and elastin
lipid or fat |
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Term
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Definition
| salt- myofibrillar protein extraction is maximized at a 5% salt content |
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Term
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Definition
uses up meat trimmings and fat
extends salable life of meats
adds variety and excitement to meat offerings |
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Term
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Definition
variety of textures, flavors and preparations
convenient form of meat consumption |
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Term
| steps in processing sausage |
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Definition
formulation
pre-blending
particle size reduction
mixing
2nd grind, chopping, or emulsify
stuff
cook and smoke |
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Definition
meat/non-meat ingredients
want least cost formulation |
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Term
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Definition
grinding and mixing raw materials several hours prior to final chop
mix lean timmings with salt/water/mitrite and hold in cooler (12 hrs)
aids in extraction of myofibrillar proteins
helps inventory control
sampling for compliance
cure color development
increased production efficiency |
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Term
| what is going on with the meat during pre-blending? |
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Definition
meat particles swell and proteins begin to solubilize
it allows time for smpling and analysis of protein, fat, and moisture content for formulation adjustments |
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Term
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Definition
particle size reduction
1st grind: coarse grind (3/4-1" plate)
lean/fat meats ground separately
2nd grind: fine grind (1/8-1/4" plate)
lean/fat meats ground separately, lean ground finer than fat
ground at 32 C |
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Definition
| add spices/seasonings and other ingredients |
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Term
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Definition
silent cutter/bowl chopper
add lean meat-extract proteins
myofibrillar protein
solubilized
chop lean at 45 F
add water (ice)
add fat meat
chop to 55-65 F
creates an emulsion
soluble protein surrounds fat; binds fat and water |
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Definition
finely chopped emulsion
temperature increases
only 1.2-2.0 mm diameter
product pulled through by vacuum |
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Definition
| meat emulsion stuffed into casings |
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Term
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Definition
heat to 155-165 F
partially denatures; "sets" protein
fat entrapped
skin formation-denatures protein |
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Term
| restructured meat products |
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Definition
meat products have been ground and reformed into steak or roast-like products
texture is similar to that of an intact muscle steak/chop rather than ground meat |
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Term
| method of particle size reduction |
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Definition
flake
meat pieces frozen and tempered
flaked
texture between ground and intact cuts
flaked and formed |
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Term
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Definition
primal cuts
chuck, round
shoulder, leg
trimmings
lesser-valued cuts/trimmings |
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Term
| types of particle size reduction |
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Definition
grinding/flaking/chunking
slicing/chopping/sectioning |
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Definition
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Definition
select raw materials, method of particle size reduction, non-meat ingredients
combine communited meat with salt/phosphate in mixer (5-15min) for fresh meat 30-32F
stuff in plastic bag or casing
temper to 26F
form/mold in hydraulic meat press
cleave into steaks/chops
package/vacuum |
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Term
| what are some sources of raw materials? |
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Definition
pork shoulder
beef briskets
beef rounds
ham
loin
belly
chicken breast
turkey breast
trim from all species |
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Term
| raw material quality control |
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Definition
fat content
microbial counts
color
temperature
WHC |
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Term
| what are physical properties associated with WHC |
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Definition
color
texture
firmness
juiciness
tenderness |
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Term
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Definition
bound water
immobilized water
free water |
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Term
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Definition
4-5%
water intimately associated with protein |
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Term
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Definition
10-12%
water held in meat by hydrogen bonds |
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Term
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Definition
85%
water held in meat by sarcolemma |
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Term
| what are factors affecting WHC |
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Definition
exchange of ion- increased salt will increase WHC
pH of meat- meat with pH closer to isoelectric point will have lower WHC
rigor state- extensive contraction will decrease WHC |
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Term
| what are non-meat ingredients? |
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Definition
| ingredients that increase product yield, aid in color, texture or flavor development, increase shelf-life and process efficiency |
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Term
| what are non-meat ingredients in sausage? |
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Definition
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Term
| what are non-meat ingredients in enhanced meats? |
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Definition
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Term
| what are non meat ingredients in cured products? |
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Definition
| water, salt, phosphate,sugar, sodium nitrite, sodium erythorbate |
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Term
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Definition
adding water
improving tenderness via marination/enhancement
compensate for overcooking |
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Term
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Definition
altering the flavor
a pickling or savory solution used to preserve, season and/or tenderize meats |
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Term
| what are the processes in marination |
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Definition
meat
marinade
process treatment |
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Term
| how to enhance unseasoned meats |
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Definition
lower injection levels 10-35%
add water and phosphate improves juiciness and resistance to cooking abuse |
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Term
| how to enhance seasoned meats |
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Definition
higher injection levels with tumbling to guarantee tenderness
seasoning applied to surface of product
convenience/variety |
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Term
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Definition
added at .5% or less
water binding |
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